Garganega is an Italian white grape variety grown in the regions of Veneto and Friuli-Venezia Giulia. It is the primary grape used in the production of Soave. It is also one of the most widely planted grape variety in Italy.

Garganega's grapes are medium-sized and have a yellow-green colour. The variety is known for its aromatic qualities,racing acidity, and featuring notes of white fruits, almonds, honey, wildflowers and hay. On the palate, Garganega has the potential to be full-bodied with a creamy texture and flavours of melon, peach, and pear.

Garganega is mostly grown in the Veneto region, especially around the town of Soave, where it is the primary grape used in the production of Soave wines. It is also grown in smaller quantities in the Friuli-Venezia Giulia region. Garganega is a vigorous grape variety that ripens late in the season. It is susceptible to mildew and botrytis, which makes it very useful for appassimento (a grape drying method), to produce sweet recioto wines. Garganega is used to make a variety of styles of wine, ranging from dry to sweet. In Soave, it is usually blended with Trebbiano di Soave and other varieties, producing a dry and crisp white with subtle aromas and flavours. In Friuli-Venezia Giulia, Garganega is often blended with other white varieties and macerated on its skins to produce full-bodied wines with more intense aromas and flavours. Garganega wines pair particularly well with seafood and fish dishes, as well as lightly spiced vegetarian dishes.

Garganega is named after the Italian word for 'gargle', a nod to its high acidity, which makes it very refreshing to drink.