The Gambellara DOC is an appellation for white wines in the province of Vicenza, in Veneto. It was born in 1970; in 2008 Recioto di Gambellara became a separate DOCG. It has about 215 hectares, with an output of 4,510 hectolitres.
From Schiava to Garganega
The hills of Gambellara were already planted with vines in the time of Ezzelino da Romano, in the thirteenth century. Back then Schiava vines dominated, trained «a palo secco» on dry stakes, and a sweet white was made on the slopes of the castle of San Marco and of Montesello. From 1468, and widely in the sixteenth century, Garganega began to spread over the hills, in some cases replacing Schiava. Later the steepest hills were cleared and cultivated by local farmers, who went from tenants and labourers to vineyard owners.
The styles
Gambellara comes from at least 80% Garganega; the rest, up to 20%, may come from Chardonnay, Pinot Bianco and Trebbiano. The same grapes make the Superiore and the Spumante. The Classico subzone applies to the white and to the Vin Santo, which is made only there: it ages at least two years and is released from 1 January of the third year after the harvest. The rules also list the areas Creari, Monti di Mezzo, Faldeo, San Marco, Selva and Taibane. The minimum alcohol is 10.5%.
At the table
Gambellara goes with seafood starters, broth soups, fish soups, eggs, fish, crustaceans and shellfish, and white meats. In local restaurants Gambellara Classico is paired with the white kid of Gambellara, with asparagus and with baccalà alla vicentina.
The province of Vicenza is also home to Colli Berici, while the province of Verona has Soave, another Garganega white.
