Pieropan 'Calvarino' Soave Classico 2023
2023, Soave Classico, Veneto, Italy
Pieropan 'Calvarino' Soave Classico 2023
White Blend
Pieropan
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Profile & Story
The Calvarino vineyard lies in the heart of the Soave Classico area and forms part of the historic Pieropan family estate, acquired in 1901. Its name, meaning "Little Calvary," alludes both to the challenging terrain and the steep path leading up to the vineyard. Produced since 1971, Calvarino is an iconic wine and was the first Italian white wine to be identified by a single vineyard. The wine is a blend of 70% Garganega and 30% Trebbiano di Soave from vines between 30 and 60 years old, grown on volcanic soils rich in basalt from the Eocene era at 95-145 meters above sea level on a northwest-facing slope, trained in the traditional Pergola Veronese system at a density of 4,000 vines per hectare with a yield of 60 hectoliters per hectare, and certified organic. The grapes are destemmed and gently crushed with a pneumatic press under nitrogen saturation, then fermented separately at a low temperature of 14-18°C in glass-lined concrete 'tulipe' tanks, where the wine also ages for 12-15 months with manual battonage. Alcohol is 12.5%.
Tasting Notes
Pale straw yellow with greenish highlights when young, evolving toward golden tones with age. The nose is fresh and complex, distinguished by pronounced iodine-like and wet-stone notes reflecting the wine's volcanic origins, with elderflower, jasmine, acacia blossom and narcissus alongside yellow peach, limoncella apple and pear, tropical hints of pineapple, and Mediterranean herbs such as sage and wild mint, finishing with fresh almond and refined citrus nuances. The palate is direct and vertical, fresh, dry and saline, with a balance between tension and structure leading to a long, persistent and harmonious finish.
Pairing Recommendation
A versatile pairing for vegetables in tempura, battered zucchini flowers or a cone of fried fish, fresh pasta with delicate sauces, vegetables, fish, shellfish, and cheese soufflés; it notably pairs with creamed ('mantecato') cod fish on a charcoal waffle with lime zest. Best served at 10-12°C.