Pieropan Soave Classico La Rocca 2008
Other White Blends from Veneto, Italy
The vineyard La Rocca is situated on the Monte Rocchetta hill, just below the mediaeval castle built by the Scaligeri family in the town of Soave. The microclimate in this vineyard produces wines with a unique perfume and distinctive taste.
The grapes are picked when very ripe, often as late as the end of October, giving tremendous complexity and aromatic qualities to the wine, making it a wine of great breeding. The wine was first made under this label in 1978.
Makes an excellent partner to complex dishes, even with strong flavours particularly risottos such as porcini, or celery, squash and almond, salt cod and other fish including salmon, scallops and crab.
The Wine Advocate - "Pieropan's 2008 Soave Classico La Rocca emerges with hints of ash, spices, dried apricots and flowers, all of which are woven in a rich, textured fabric of inimitable class. A clean vein of minerality runs through the wine, adding a sense of balance and proportion. The rich, creamy finish rounds things out quite nicely. Anticipated maturity: 2011-2018."
Enclosed by the original town walls and dominated by its medieval fortress, Soave has a peaceful, timeless quality about it. In the heart of the old town is the winery of Leonildo and Teresita Pieropan, which goes back to 1860. The present Leonildo ("Nino")'s grandfather, Leonildo Senior, founded the estate and 'invented' Recioto di Soave, a concentrated dessert wine applying a system similar to Tuscany's governo to the indigenous, white Garganega grape.
Today, the estate's 74 acres under vine include three single vineyards, all within the historical backbone of the Soave appellation (Soave Classico): Calvarino, La Rocca and Le Colombare. Terrain is respectively clayey/basaltic, calcareous/clayey, and clayey/marly/tuffaceous, yielding small crops of highly concentrated Garganega and Trebbiano grapes. The range is crafted by Leonildo himself, whose wine-making genius, constant research and innovative methods have carved a unique niche for these exceptional, extract-full and long-living whites that go far, far beyond their own appellation. View all Pieropan Wines
Notable FactsThe wine of Soave is most common white wine made here. Occasionally you can find an exceptional Soave, but for the most part the wine is easy-drinking and refreshingly pleasant. For the reds, the most popular are Amarone and Valpolicella – both made primarily from the good structured Corvina grape. While Amarone is always made in the recioto method (drying out the grapes to intensify the flavor), Valpolicella has a few different levels. Amarone is made from very ripe grapes, which are then dried and then pressed, producing an opulent, concentrated, full-bodied wine that has a distinctive and powerful taste that stays with you. Not for the lighter fare meal, this wine is almost port-like and delicious with cheese and/or dessert. Valpolicella can also be made in the recioto method, but it's more often found in a dry style – the wine goes up in rank, from Valpolicella to Valpolicella Classico to Valpolicella Classico Superiore. And finally, the bubbly of Veneto – Prosecco. Made from the same-named grape, Prosecco is less fizzy than Champagne and occasionally has a slight sweetness. It's absolutely delicious as a value aperitif.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review4 }div>4 out of 5 stars
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4 ratings, 4 with reviews48/27/2011
I'm not sure why I think of yummy white layer cake when I drink this wine.46/21/2011Excellent, tastes of pinot grigio and Chardonnay blend, nice color, very nice flavor and good finishAlma Leon Reveles - San Francisco, CA45/27/2011This is killer wine. I know, I know 29 bucks for garganega, but yes, it's a beautifully balanced and delicious dry white. Probably the best Soave Classico of the class. I bought 3 bottles, tried one, and then bought 3 more for the cellar. Thanks to Gregg for bringing this one to my attention. The producer was a great indicator that this was going to be winner. The floral and stone fruit elements really rocked. Two thumbs up in terms of quality, cellarability and complexity.Jason Marcotte - Grand Portage, MN45/12/2011This is a very good wine. Excellent body for a white. Great finish.
- Rich & Creamy
Alcohol By Volume Guide
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
- 5 Stars: