Cantina De Custoza Custodia Bianco Superiore

The small village of Custoza gives its name to the denomination in the southwestern corner of the Province of Verona, very close to the border with Lombardia. It is famous across Italy as the site of two major 19th century battles of the Italian Risorgimento. This cooperative, situated southeast of Lake Garda, was founded in 1968 and now counts 300 members who farm over 1000 hectares of vineyard. Those of our customers with long memories may recall that we first worked here in 1999 when Matt Thomson made a very good Garganega and what was then called Bianco di Custoza. Matt’s influence is still felt at the winery, for some of the processes he introduced are now overseen by local winemaker Luca Oliosi. Cantina di Custoza formed a recent partnership with Cantina Valpantena, which adds significant oenological capability from Michele Peroni on the winemaking front and, of course, Luca Degani, who has led Valpantena since 1994.

The area is characterised by low hills formed by glacial deposits, resulting in soils that are ideal for the vine. There are several different varieties cultivated, primarily Trebbiano, Garganega, Incrocio Manzoni, Friulano and Cortese, locally called Fernanda. Custoza DOC wine is always made from a blend of these varieties, which are picked and crushed separately.

Garganega, Manzoni Bianco, Trebbiano Toscano, Friulano.

The vineyards unfold across the villages of Custoza, Sommacampagna and Valeggio sul Mincio, located just south-east of Lake Garda. The Superiore is made from a selection of the best parcels that are naturally lower yielding. The vines are Guyot trained and planted on the morainic hills, whose soils are mainly calcareous, gravelly, sandy and pebbly. Garganega, Trebbiano Toscano, Fernanda and Incrocio Manzoni are the main varieties cultivated here.

40% Garganega, 20% Manzoni Bianco, 20% Trebbiano Toscano, 20% Friulano.

All grape varieties are picked and crushed separately. Grapes were traditionally soft pressed, and underwent a cold maceration at prior to a slow fermentation at controlled temperatures, around 16°C . Ageing on lees occurred in stainless steel tanks, followed by time spent in medium-sized French oak barrels. The wine is bottled in early spring after harvest.

This intense, straw-yellow wine is aromatic on the nose, with elegant exotic fruit and toasted almond flavours. On the palate it is structured, mineral and full-bodied, with a pleasant and persistent finish.

This is a lovely pairing to more oily fish such as sardines or mackerel.