Pieropan Soave Classico Calvarino 2009
Other White Blends from Veneto, Italy
Pale straw yellow, with greenish reflections when young. Turns golden with aging. The aroma is fresh and flowery with aromas of elder, lemon and cherry. The palate is dry, well balanced and elegant, with tremendous length and finesse.
It makes an excellent aperitif and partners a wide range of dishes, especially vegetable quiches, delicately-flavored fish, shellfish and cheese soufflés.
International Wine Cellar - "Bright straw-green. Knockout nose combines green apple, yellow plum, minerals, licorice and chamomile notes, complicated by fresh white flowers and mint. Then suave, fresh and pure, with outstanding intensity and depth to the white stone fruit and floral flavors. Spreads out horizontally to coat the palate, finishing with lovely subtle persistence and vibrant acidity. Very pure, scented wine and one of the most successful recent vintages of Calvarino. This will age splendidly: bottles in my cellar from the early '90s are still in top shape.
Wine Spectator - "There's a fine, minerally salinity here, and an overall sense of finesse to the sleek acidity and finely woven flavors of yellow apple, melon, almond cream, lemon curd and hint of honey. Lovely now, but should open up more with a little age."
Wine Enthusiast - "This beautiful Soave Classico (which is aged on the lees for a creamier, fuller style) delivers gorgeous density and persistency. The intensity the wine shows in the mouth is matched by fragrant notes of yellow rose, stone fruit and white almond."
Wine & Spirits - "From a hillside of 30 to 60 year old garganega and trebbiano di Soave vines, this wine is aged in glass-lined cement tanks, developing substantial richness from contact with the fine lees. It's smooth with fresh cream and orange zest flavors, chalky and round. An elegant white for roast cod."
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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.
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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.