Guide to Garganega

What is Garganega?

Garganega is an Italian grape used to make white wine in the region of Soave (a Northeastern Italian region that comprises the provinces of Vicenza and Verona). Garganega is the primary grape for white wines in Italy’s Veneto region and the country’s sixth most planted white varietal. Get to know Garganega!

Guide to Garganega

Over a decade ago, DNA testing confirmed that it is identical to the Sicilian grape called Grecanico Dorato. Outside of Soave, Garganega is also grown in the Gambellara, Bianco di Custoza, Colli Berici, and Colli Euganei DOCs. It can occasionally be found in the regions of Umbria and Friuli.


Garganega produces dry, light- to medium-bodied wines that exude flavors and aromas of peach, honeydew, melon, tangerine, almond, and herbs such as marjoram. It was incredibly popular in the 1970s (and was at one time the most widely consumed Italian wine in the USA, even surpassing consumption of Chianti!). Interest waned as trends shifted to other white wine varieties, such as Pinot Grigio. Thanks to its bright flavors and pairing ease, Garganega is once again becoming increasingly popular.


Garganega is a fantastic wine to begin a meal with many courses. It pairs well with lighter fish dishes, soft cheeses, and salads with herbed and citrus vinaigrettes. It also pairs well with lighter chicken dishes, Caesar salads, cold pastas, pad thai, and sushi.


To experience a true representation of a 100% Garganega wine from the Soave region, we recommend the 2017 San Cassiano Soave. The ten-acre vineyard in the hills of Valpolicella is family owned and operated by winemaker Mirko Sella using timeless traditional winemaking methods passed down from generation to generation with limited aid of technology. His dedication to the pursuit of absolute perfection in his wines makes his Soave a must for Italian wine lovers. To purchase, click here.