Italian whites – particularly those made from indigenous varieties – are fruity, fresh and unoaked. Almost always – when in the country or in Italian restaurants outside Italy – I avoid Italian wines made from chardonnay, sauvignon blanc, cabernet sauvignon or merlot. For the same reason, I don’t patronise Chinese restaurants when in Italy? (There are Americans who go to Pizza Hut when they are in Italy). Soave is originally unoaked (those who introduce wood to the garganega should be hit on the head with a barrel). Gini is a family owned winery that has been growing grapes in Monteforte since 1600. They are the oldest producers in the Soave Classico area. I had this in a half-bottle in a restaurant in Verona two weeks ago. Bright light straw. Quince and a hint of peach. Fresh, salivating, and should had been a full bottle. Except that I also had a half-bottle of Valpolicella after that.