Pieropan Calvarino Soave Classico D.O.C.
The nose is fresh, mineral, with intense floral notes of acacia, jasmine and elderflower, and rich fruit
notes such as fresh almond, pear, yellow peach, pineapple, lemon and the characteristic crispy cherry. It
closes on nuances reminiscent of aromatic herbs, sage, lemon-thyme and mint.
Dry, refreshing, well balanced and elegant, with tremendous length and finesse.
Details
Grape: Garganega 70%, Trebbiano di Soave 30%.
Colour: Pale straw yellow, with greenish reflections when young and golden nuances with ageing
Production Area: Soave hillside.
Soil: Volcanic, rich in tuff stone and basalt rocks.
Method: Pergola Veronese (4000 vines per hectare) and Guyot.
Altitude: 95 - 145 m. a.s.l.
Harvest: Hand-picked, usually two times to select the ripest grapes. The picking begins in mid-September for Trebbiano di Soave and in October for the Garganega grapes.
Technique: The grapes organic certified are destemmed and gently crushed with a pneumatic press, in nitrogen saturation. The free-run juice is fermented separately at low temperatures (14-18°C) in glass-lined concrete‘tulipe tanks.
Analytical Data: Vol. 12.5%Total acidity: 6.05 g/lPh: 3.26.
Best Serve: 10-12 °C.
Pairing: Perfect partner for a wide range of dishes: as an aperitif with vegetables in tempura, battered zucchini flowers or a cone of fried fish; and first courses, especially fresh pasta with delicate sauces, vegetable quiches, fish, shellfish and cheese soufflés. It goes best with sweet-tinged creamy dishes, such as the signature dish of local traction, creamed (‘mantecato’) cod fish, best tried on a crispy black charcoal waffle and lime zest. Try it with tempura vegetables, battered squash blossoms or a fried fish cone.
