Soave (wine) share of US sales were eventually eclipsed by Pinot grigio and an influx of new wines from southern Italy. The Soave DOC was created in 1968 with those boundaries revised and expanded periodically over the next few decades. As a point of introduction, it should be said that Soave and Chianti were the first zones in Italy (in 1931) to be recognized by Royal Decree as having the potential for producing fine wines. This document delimited the borders of the production zones which, in the case of Soave, coincide with those fixed under the current production regulations for Soave Classico.
Soave (wine) of the wines. The grape requirements for Recioto di Soave DOCG wines are the same as for basic Soave but the grapes are left longer on the vine to accumulate more sugars and such need to be fermented to higher levels of alcohols. Reciotos are fermented to a minimum of 14% of alcohol but still retain distinct sweetness due to the high concentrations of sugars that came from the grapes' desiccation on the vine. Soave Superiore DOCG wines can also receive a "Riserva" designation provided the wine is fermented to a minimum alcohol level of 12.5% and is aged a