Pieropan Soave 2012
Other White Wine from Veneto, Italy
Brilliant, light straw yellow with greenish reflections. Fresh, delicate bouquet with notes of vine blossoms, cherry blossoms and elderberry. Fresh and flavorful on the palate, very appealing and well balanced, pleasing bitterish finish.
Very appealing as aperitif or to match soup, first courses with vegetables such as asparagus, peas, zucchini, egg-based dishes, and both saltwater and sweetwater fish.
James Suckling - "A fresh and steely white with sliced apple, pear and lemon rind character. Medium to full body, bright acidity and a clean and fresh finish. One of my go-to whites from Italy. Drink or hold."
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 Review2.5 }div>2.7 out of 5 stars
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- 4 Stars: 1
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3 ratings, 1 with review311/25/2014
Deb Parr - Friendship, WI111/15/2014anthony montemuro - Brentwood, TN46/19/2014
- Light & Crisp
Crisp refreshing medium bodied white. Nose of pear and lemons, with similar flavors. Has a slight smokey quality with a steely finish.
- Light & Crisp
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
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: