Soave is one of the World’s great white wines. For over 30 years, Graziano Prà has been one of a handful of winegrowers to demonstrate the impressive calibre the wines of his region can achieve. His wines have earned more than 10 'Tre Bicchieri' awards from Gambero Rosso. The Wine Advocate recognizes Prà as “a reference point producer in Soave”, including Prà’s ‘Otto’ Soave Classico (100% Garganega) among 'The World's Greatest Wine Values’.

Graziano’s are pure, terroir-driven wines. His Soave vineyards (Pergola-trained Garganega, Guyot-trained Trebbiano di Soave) are planted on slopes of volcanic soil (in fact, a dormant volcano). This class of wine bears no resemblance to the commercial dross produced on the fertile plain by industrial producers. Staforte is a remarkably complex, mineral-driven wine. 100% Garganega, fermented and raised in inox with extended lees contact and aggressive batonage. Monte Grande is a benchmark ‘cru’. 30% Trebbiano di Soave / 70% Garganega which has been dried 25-30 days on the vine (cut stems) before harvest. It’s aged sur-lie in 3,000L botti.

In 2001, Prà turned his sights to red wine, buying a unique plot of virgin land in the Val d’Illasi overlooking the benchmark estate of Romano Dal Forno. He planted Corvina, Corvinone, Oseleta & Rondinella vines at high density and built a state-of-the -art facility for drying his grapes. 2006 was the first commercial release of Valpolicella and Amarone della Valpolicella from this organically farmed estate called Morandina — 8 hectares of vineyard planted on calcareous glacial soils at 500m elevation. The altitude and significant diurnal temperature change provide highly refined, aromatic fruit — Graziano's red wines are all about finesse, refinement, & complexity. The reference point for us is more Burgundy than Northern Italy. The wines tend to be medium-bodied, highly perfumed, and very savoury. Even for the entry-level Valpolicella the grapes are dried for almost 3 weeks. The unicorn that Graziano has chosen for his labels represents purity. In all, 30 hectares of vineyard in Soave and 8 hectares Valpolicella give 400,000 bottles annually.

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