The Garda DOC covers a region around Lake Garda, Italy’s largest freshwater lake.
Let’s look at how the lake and its history affect the region.
At 346 meters at its deepest point, this lake influences the region’s climate, mitigating both heat and cold in a manner only a large body of water can. In a place in northern Italy where the climate would typically be continental (cold in the winter and hot in the summer), the lake gives the area a climate similar to that of the Mediterranean, with citrus and olive trees flourishing.
Then, of course, there is the soil.
The lake was formed by the shifting of the tectonic plates of Europe and Africa. The southern end of the Lake formed about 2 million years ago when glaciers and then warmer periods caused a migration of the glaciers to the south. Currently, the southernmost glacier in Italy lies in the Gran Sasso, some 200 km south of here, in Abruzzo.
These glaciers carved the lakeside and tracked soils as they moved south from the north. . These morainic soils are stony and calcareous, creating free-draining soils perfect for growing grapes.
This region surrounding the lake encompasses 3 areas: the Veneto, Lombardia, and a small portion of Trentino-Alto Adige; however, vineyards are found only in the Garda DOC within Lombardia and the Veneto.
There are 10 DOCs and DOCGs within the area that the Garda DOC encompasses. Typically, we would call these “nested” DOCs, but they actually preceded the Garda DOC. Many of these DOCs and DOCGs are founded on wines made of specific indigenous grapes. The Valtenesi DOC is for rosé based on Gropello, and the Lugana DOC is for white wine made from Turbiana.
The Garda DOC is a recent DOC created for growers in this region to obtain a DOC label for other grapes, typically international varieties they cultivate.
This region, with the beautiful lake and its climate, is a haven for tourists who pack the shores of the lake, creating a market for a wide variety of wines.
The DOC and DOCGs within the Garda Region
Let’s look at the 10 DOCs that sit within the region.
- Valtènesi DOC
- Sitting on the western shore of Lake Garda, this beautiful region is known for Chiaretto Valtenesi, a rosé made primarily from the indigenous grape Gropello. Here, they make rosé in the “Molmenti” method, the wine of one night, gently pressed and left on the skins for just a few hours to create the soft pink color.
- San Martino della Battaglia DOC
- The DOC is named for the Tower of San Martino della Battaglia. The Tower was erected in 1878 to commemorate a historic battle fought in 1859. The area sits between Verona and Brescia. The wine of the DOC is a sweet wine made of Friulano.
- Lugana DOC
- Located south of Lake Garda, from the beautiful lake peninsula of Sirmione and south spreading into Lombardia to the West and the Veneto to the East. The region was a dense marshy forest before being reclaimed by the Repulic of Venice to cultivate grains. Now it is home to wines made of Turbiana, a white wine with a full body and notes of peach and stone fruits. (The Tower of San Martino della Battaglia lies within this DOC) Vineyards of ZaMichelle
- Colli Mantovani DOC
- Originally known as the Colli Morenici Mantobani del Garda DOC, the name was shortened. Sitting south and west of Lugana, near the low hills to the northwest of Manua, the region covers a variety of wines and blends.
- Custoza DOC
- The Custoza DOC lies southeast of Lake Garda, touched on its northeast corner by the Adige River as it flows into Verona. Originally a DOC for white wines “Bianco di Custoza”, it was renamed in 2022 and allows for white, spumante, and passito wines.
- Bardolino DOC
- Resting north of Custoza, bordered to the west by the Lake and the east by the Adige river, this region is, like Valtènesi, known for rosé or rosato, here made of the grapes that Valpolicella is known for: Corvina, Corvinone and Rondinella. They also make red and sparkling wines here.
- Valpolicella DOC
- The Valpolicella region, situated east of Verona and the Adige River, is a bit more removed from Lake Garda, but the region is still heavily influenced by the climate and soils caused by the lake. There are multiple DOC and DOCGs here, depending on the style of the wine, from Valpolicella DOC to Valpolicella Ripasso DOC, Recioto della Valpolicella DOCG, and the famous Amarone della Valpolicella DOCG. (shots of the region?)
- Valdadige DOC
- This DOC straddles the Adige River north of Bardolino. It sits apart from the Lake to the east and is not a part of the Garda DOC, but nearby, overlapping with Trentino-Alto Adige. They produce white and sparkling wines here.
- Durello Lessini DOC
- This beautiful region lies cradled in the Lessini Mountains, almost halfway between the Lake and Venice at the Adriatic Sea. The wine here is made of Durella and is often used for luscious sparkling wines. (Shots of Durello)
- Soave DOC
- Sitting southwest of Durello and encompassing part of the Valpolicella appellations, Soave DOC is devoted to the grape Garganega, making white and sparkling wines with crisp notes of citrus and melon. (shots of Soave)
As I mentioned, many of these DOCs are based on indigenous grapes, but many growers also have vineyards of other grapes, often international varieties. Wines made from these grapes were formerly classified as IGP, which allows grapes from a much larger region and is often considered of lower quality. The Garda DOC allowed growers in this unique area for climate and soils to label their white and red wine blends as Garda DOC, allowing them to highlight the uniqueness of the region’s climate and soils.
Santa Sofia Valpolicella dal 1811
The wine we received was a Pinot Grigio Garda called Le Caderare from Santa Sofia. This winery has a storied history in Verona, and is housed in a Palladia Villa.
Palladian Villas: During Venetian rule, the Architect Andrea Palladio (1508-1580) designed a series of Villas and Urban buildings based on classic Roman architecture. This became known as the Palladian style and spread through Europe and North America.
The Villa Serego, also called Villa Santa Sofia (named for the chapel dedicated to the saint located just outside its walls) was built by Michele Sanmicheli and Andrea Palladio himself worked on the project. Originally inhabited by the Serego-Alighieri counts, it later pasted to the Camapostrini counts and eventually the Begnoni family.
The oldest part of the cellar here dates back to the friars of San Bernadino who also built the chapel to Santa Sofia, while newer additions were added when the Palladian Villa was constructed.
Both the Villa and the Cellar are designated UNESCO heritage sites.
Santa Sofia Garda DOC Pinot Grigio Le Calderare 2024
The wine had a lovely nose which hits you first with mineral notes of crushed rocks, followed by lemon zest, lemon juice and green apple.
The palate was fresh with the lemon notes.
The grapes are soft pressed and fermented in Stainless Steel. The winery says it will hold in your cellar for up to 3 years, increasing in complexity.
12.5% abv – SRP $15.99
Risotto and Pinot Grigio
While we are thinking about opening this, I decided to picture myself in Verona strolling along the river. Perhaps having a glass of wine as I looked at the city from outside its walls. I might be enjoying a lunch of risotto.
So I set about to make a risotto for dinner. It’s a labor of love, making risotto, and an opportunity for meditation. I’ve made risotto before and found it exhausting, all that stirring. This time, perhaps I was just in the right state of mind.
I began with putting my stock together. The recipe I had called for simple salted heated water, but I knew I wanted the richness of using stock. I had a jar of turkey stock, but that wasn’t enough, so I added a box of beef stock. This heated while I got my shallot cut finely and sauteed in olive oil. The arborio rice is added and thoroughly coated with the oil and shallot, then 1 cup of the wine (dry white, like the Santa Sofia Pinot Grigio I had) for the rice to cook in for a few minutes. Now came the ritual added of a ladle of broth and stirring until it was soaked into the rice. I didn’t measure, I simple set the timer for 30 minutes and continued the process until the timer went off. I tested the risotto along the way and it got an extra 8 minutes of the process as the grains were still a bit too firm for me.
Then it comes off the heat and the butter is mixed in, followed by the grated Parmigiano Reggiano.
The topping to add brightness was a blend of olive oil, lemon zest, lemon juice and thyme.
This was delicious with the wine.
We also had picked up some Lion’s Mane Mushrooms. We were curious! I sliced and sauteed them in butter, then Michael put them in the air fryer for a bit. They were tasty, with the lobster consistency we had read about, but this is a mushroom I look forward to experimenting with further.
Parmegiano Reggiano Risotto with Lemon Zest Pesto
Rich and comforting, with a bright lemon-zest topping, this risotto is delicious. It is not, however, for the faint-hearted cook. Build up those arm muscles and prepare for 30 minutes of meditative stirring! O,h and then pair this with a Pinot Grigio!
Ingredients
- 10 cups of stock
- 1 shallot finely diced
- 5 tablespoons of olive oil
- 2 cups of Arborio rice
- 1 cup of dry white wine
- 5 tablespoons of unsalted butter
- 1 1/4 cup of grated Parmigiano Reggianno
- 2 tablespoons of lemon zest
- 3 tablespoons of lemon juice
- 5 tablespoons of olive oil
- 1 tablespoon of fresh thyme
Notes
Heat the stock to just boiling in a large pot, then lower the temperature and cover.
Place 5 tablespoons of olive oil in the bottom of a Dutch oven over medium-low heat.
Add the shallot and cook until soft, 5-8 minutes
Add the rice and toss to coat, cooking for about 2 minutes.
Add the wine and cook until almost evaporated, about 5 minutes.
Now begin to add the broth. Set your timer for 30 minutes.
Add the broth a ladle at a time, stirring the mixture until the broth is absorbed. (2 to 3 minutes)
Repeat the process until your timer goes off. testing the grains along the way for doneness. You may not use all of the stock, and you may need more or less time.
You want the risotto to be loose when you finish, so err to the side of slightly soupy.
Remove from the heat and stir in 5 tablespoons of chopped unsalted butter.
Then add 1 1/4 cups of finely grated Parmigiano Reggiano and stir to incorporate.
Add additional broth and stir if needed.
For the topping, mix the lemon zest, lemon juice, olive oil, and thyme, and drizzle on the top of the plated dish.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 612Total Fat 40gSaturated Fat 14gUnsaturated Fat 26gCholesterol 61mgSodium 1150mgCarbohydrates 37gFiber 1gSugar 6gProtein 21g
Nutrition information isn’t always accurate.
Robin Renken is a wine writer and Certified Specialist of Wine and WSET 3 Certified. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.
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