Vineyards and winemaking
Danieli is made from 100% Garganega grown in a nine-hectare, Guyot-trained vineyard on Monte Calvarina at 250 to 400 metres above sea level. The vines are around 20 years old and rooted in the mountain’s dark volcanic soils, which help the fruit retain freshness and definition. Grapes are harvested by hand in small crates, with most picked at the end of September and a final portion left until late October.
Fermentation and maturation take place in stainless steel, preserving Garganega’s citrus, floral and herbal character. The later-picked fruit adds texture and ripeness without obscuring the wine’s clean, mineral line.
Tasting notes
Appearance
Clear straw yellow with a gentle golden glint.
Nose
White blossom, gooseberry and fresh lemon lead into grapefruit zest, with delicate notes of thyme and rosemary bringing a distinctly savoury lift.
Palate
Dry, poised and finely textured. Citrus and orchard fruit are carried by bright acidity, while a subtle volcanic salinity gives the middle palate shape. The finish is persistent and lightly spiced, with lemon peel and fresh herbs lingering.
Food pairing
Serve with dressed crab on sourdough, courgette flowers in a light batter, grilled sea bass with rosemary and lemon, or a young British goat’s cheese. Its freshness also makes it an elegant match for simply prepared shellfish.
Background story
Danieli is Antonio Fattori’s focused expression of Soave Classico from Monte Calvarina, an ancient volcanic site in the eastern hills of the denomination. The vineyard’s elevation and basalt-derived soils give Garganega the freshness and savoury character that distinguish these hills.
The staggered harvest is central to the wine’s balance: earlier-picked grapes provide brightness and aromatic clarity, while the small late-picked component contributes breadth. The result reflects Fattori’s preference for precise, restrained winemaking and a clear sense of place.
