Pieropan Le Colombare Recioto di Soave Classico D.O.C. (0.50cl)
A sweet, raisin wine of long tradition that takes its name from the ‘recie’ (ears in Veneto dialect) of the carefully selected Garganega grape. It is a wine much loved by the Pieropan family, who have been producing it using the traditional system for several generations.
Rich and intense, it has an appealing balsamic note on the nose, opening to a complex bouquet of ripe,
tropical fruit, apricots in syrup, candied lime-peel roasted almonds and quince. Spicy, ethnic-sounding, with notes of turmeric, saffron and ginger powder. Sweet notes of honey, beeswax and barley candy. Amber and aromatic woods.
Warm, well-balanced, smooth and persistent. Surprisingly fresh-tasting and very elegant.
Details
Grape: Garganega 100%.
Colour: Intense and deep golden yellow, with warm amber nuances.
Production Area: Soave hillside.
Soil: Volcanic and calcareous.
Method: Pergola Veronese system with 3000 vines per hectare.
Altitude: 300 m.a.s.l.
Harvest: Hand-picked with great care, ensuring the selection of the ripest and most healthy grapes. They are picked into small boxes at the end of September and taken to the winery for drying.
Technique: The Organic certified grapes are carried by hand to the drying loft where they are spread on bamboo cane mats to dry naturally for approximately 5 months, from mid-September to the end of February/March. This allows the grapes to dehydrate and concentrate their fruitiness, developing at the same time the noble rot. The grapes are gently pressed and the free-run juice is fermented in glass-lined concrete tanks. At the end of fermentation, the wine ages in 2500 l acacia and French oak barrels for around two years, followed by - at least - 6 months of bottle ageing before the release. (Le Colombare is produced only in the best vintages.)
Analytical Data: Vol. 13% Total acidity: 6.20 %Ph: 3.20Residual Sugar: 110-120 g/l.
Best Serve: 12-14 °C.
Pairing: This is a wonderful dessert wine perfect with almond-based dishes, simple pastries, fruit tarts and blue cheeses.
