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    Maretti Soave Classico 2020

    Maretti Soave Classico 2020

    Sale price
    Regular price
    $27.00 per bottle
    Sale price
    25% off

    Sourced from vineyards in the hills of the classico area north east of Verona. A soft pressing followed by fermentation at a controlled temperature. Fermented in stainless steel with temperature control before maturation on lees for six months to build texture and complexity. Pale yellow in colour with a vital fruity aroma. This is vibrant with stonefruit and citrus, with hints of almond, marzipan and spice. The palate rewards with an unctuous and filling mouthfeel with a slightly salty minerality. It’s full of bright fruit flavours and balanced by fine acidity ensuring a good match for a seafood risotto.



    • Cellaring

      2-5 Years
    • Varieties

    • Vintage

    • Alcohol Content

    • Closure

    • Bottle Size


    Food Pairings & Recipe

    Food Pairing

    Olive Anchovy and Artichoke Blanco Pizza

    Blanco Pizza with Simon Johnson


    200 g buffalo mozzarella
    ½ cup Simon Johnson green pincholine olives
    200 g chargrilled artichokes
    50 g Ortiz Anchovies
    ½ cup oregano leaves
    Parmesan cheese, grated
    Joseph Cold Pressed Olive Oil, for drizzling
    Pizza dough
    1 cup luke warm water
    1 t caster sugar
    1 T dry yeast
    3 cups 00 flour, plus extra for kneading
    1 t sea salt


    To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
    Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
    Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
    Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
    Preheat oven to 240 C.
    Divide dough into 2 balls and roll out to 2 mm thick rounds.
    Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
    Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.

    Expand recipe

    Fagioli & Roasted Baby Plum Tomato Stew

    Fagioli Stew


    Four cans of Fagioli beans.

    Three to Four handfuls of ripe small tomatoes. 

    Three cloves of garlic.

    Three pinches of Thyme 

    500ml quality Chicken Stock.

    A pinch of chilli flakes.

    A large glug of extra-virgin olive oil.

    2 cups of boiling water.

    Salt & Pepper


    Roast your tomatoes on a baking tray at 180 degrees for around 30 mins or until they colour. When they are about ready to come out of the oven, add a splash of olive oil to a heavy pot and stir in the garlic for a minute. Add the roasted tomatoes, chilli flakes & combine. Bring the heat up & add the chicken stock and fagioli, crushing half. Add the Thyme, salt & pepper to taste and continue to to simmer until it is thickened to the consistency of a stew. Serve with crusty bread. 

    Fagioli Stew

    Expand recipe

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