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Suavia is located in the heart of Soave Classico in the Veneto region of north-east Italy. The vineyards in Fittà have been in the Tessari family since 1887, when they sold their grapes to the local cooperative cellar. It would not be until the 1980's that Giovanni and Rosetta Tessari decided to vinify their own wine and Suavia was founded, named after the ancient name for the Soave region. Since 2001 the winery has been run by their daughters, the four Tessari sisters, Arianna, Meri, Valentina and Alessandra, who have taken the business to the next level. Suavia are Soave specialists; they only cultivate the two native grape varieties of Soave; Garganega and Trebbiano di Soave. Typically a small percentage of Trebbiano may be included with Garganega to produce Soave wines, but Suavia produce a 100% wine from Trebbiano called Massifitti, which is quite a rarity. 12 hectares of fastidiously managed vineyards are planted right in the middle of the Soave Classico zone in the cru vineyards of Fittà, Carbonare and Tremenalto, farmed organically at 250 metres above sea level. The microclimate here has a wide diurnal variation and ripens the grapes slowly. Some of their vines are more than 70 years old. The copper-red, grey and black volcanic soils are studded with basalt. The chemical and physical properties of these soils is unique and rich in mineral components, notably iron, magnesium and manganese, and from these black soils, glorious white wines are crafted. Suavia's efficient cellar was built in 1990, designed in a rustic architectural style to blend with the landscape. It underwent expansion and modernisation in three phases in 1998, 2004, and 2008, and is designed specifically for white wine production, laid out over three floors to allow the best use of gravity. On the first floor is the manor house built in 1887, where the family live and the tasting room and offices are also located. The second floor boasts cutting-edge equipment: the grapes are crushed with a pneumatic press for soft pressing and maceration of whole or destemmed grapes, and there is an innovative membrane filtration system. There is also an external porticoed area where the grapes are dried naturally for their sweet Recioto wine. The third level is below ground and this is where the grapes are vinified in stainless steel tanks and kept in contact with fine lees after the first racking. The barrel cellar next door is where the wines age in medium-toast French oak barriques and some of the range is also fermented in wood here. Suavia are acknowledged as a leader in quality and terroir expression. Their wines are fresh and aromatic with a tremendous concentration of flavour and, for wines of this quality, so meticulously and tenderly made, they are great value for money.