As I walk along a path to reach the vineyards, I hear a cheerful piece of music that comes from a stable. "We always keep the radio on for the donkeys, so they do not suffer from loneliness ”, Chiara Coffele reveals to me, who, together with her brother Alberto, who is in charge of production, continues the winery founded by her parents Giuseppe and Giovanna in 1971.
Soon I will discover that they are not the only animals that meet during a visit to Coffele. There are the big ones horses of the Norica breed, which are used for work in the vineyard, and the goats that graze the grass, keeping the rows in order. An idea, the latter not only winning from an ecological point of view (all Coffele wines are organic certificates), but also interesting for its social implications. "We joined the project Cascina AlbaTerra that, through cultivation that respects the environment and breeding animals, promotes the reception and integration of people in difficulty ”, Chiara tells me.
We are in the classic area of Soave and the vineyards are in the cru Castelcerino, one of the most suited in the area; but the company also has a very nice sales point, in a XVII century building, inside the medieval city walls that gives its name to the name.
With grapes garganega the Coffelas produce three whites, a Classic Method Millesimato Brut, a sweet Spumante method Charmat and a passito, bearing witness to the great versatility of the vine.
From the last tastings, the wine that convinced me the most was without a doubt the Soave Classico Ca ’Visco, good in youth, but irresistible after a few years of aging in bottle. His name is a tribute to the family of the mothers of Chiara and Alberto, those Visco who produced the Bianco Soave with the grapes of Castelcerino already in the mid-nineteenth century. In this case, a 25% trebbiano di Soave was added to the garganega and the wine matures only in steel. It opens with intense aromas of tropical and peach fruit, with notes of citrus and elderflower; when tasted, it is initially soft, then stretches towards more savory and mineral scents, becoming a great ambassador of the territory.
Why now: it is a very versatile wine on the table, which goes well with fish dishes and lighter meats.
As did: the Trebbiano di Soave is harvested in September, the garganega in October; vinification and aging take place in steel at a controlled temperature. After the assemblage of trebbiano and garganega, the wine rests in the bottle for at least a month.
To combine with: raw fish, seafood, baked fish, white meats.
Serve it at: 9-10 ° C
Price: 14 euros.
coffele.it
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