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Alpha Zeta Soave

Hand-harvested. Sustainable farming practices. De-stemmed, crushed and pumped to press with no sulphur addition. The juice chilled immediately and naturally settled. Fermentation took place at cool temperatures, 12–14 degrees Celsius, in order to retain fresh fruit flavors. Matured for about 4 months in stainless steel and bottled early to retain freshness.

Alpha Zeta was conceived in 1999 by David Gleave, MW. Working with star New Zealand winemaker, Matt Thomson, David set out to work intently with small, family-owned growers, not large enough to set up their own estates. This is in contrast to standard practice for the region, which is to buy bulk wine. The result is access to super high-quality fruit, the most important ingredient for a super high-quality wine, at extremely reasonable prices. Why the name? Because the wines cover a range of styles and varieties that exist in the area, from a dry, white Soave, to lively, young, Valpolicella, all the way through to a rich, brooding Amarone.

Winemaker: Matt Thomson
Country: Italy
Region: Soave, Veneto
Type: White
Variety: Garganega
Farming: Sustainable
Production: 24,000 bottles
Soil: Stoney, chalky