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Pieropan Soave Classico La Rocca 2002

Garganega from Veneto, Italy
    0% ABV
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    Winemaker Notes

    This vineyard takes its name from the adjacent Medieval castle and fortress ("la rocca") dominating the little town of Soave, just east of Verona.

    Pieropans La Rocca bottling distinguishes itself from Calvarino with its firmer structure and greater ageability. This effort still has plenty of life left.

    Mimics Sauvignon a little in its gooseberry and red currant flavors and grapefruity acidity.

    The soil is volcanic in origin, with abundant microelements, calcareous/clayey in structure. The resultant wine is from 100% Garganega grapes, late-harvested so as to ensure maximum extract, and aged in oak barrels from one year.

    It is a characterful wine, reminiscent of exotic fruit and nuts on the nose, soft and persistent on the palate, with hints of spice and vanilla. It evolves beatifully with time, achieving that rare balance of components, that harmony of flavours and bouquet, which is the hallmark of superior breeding. Ideal with grilled fish and white meat.

    Critical Acclaim

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    Pieropan

    Pieropan

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    Pieropan, Veneto, Italy
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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.

    A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine.

    The sub-region of Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of Veneto’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Recioto and Amarone follow the same blending patterns but are made from grapes left to dry for a few months before pressing, resulting in wines that are intense, full-bodied, heady and often, quite cerebral.

    Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, apricot, or yellow peach, have smoky and exotic aromas and a sapid, fresh, mineral-driven finish.

    Much of Italy’s Pinot Grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

    Garganega

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    Flourishing in the rolling vineyards surrounding the medieval village of Soave in the Veneto region, Garganega is one of Italy’s classic white varieties. It makes up 70 to 100% of any Soave (white wine) by law, with the remainder finished off traditionally by Trebbiano di Soave for its crispness. More recently international varieties like Chardonnay are being used to create softer and fruitier Soave.

    The best Soave wines come from the Soave Classico zone, where the hills are made of decomposed granite soils and have the capacity to produce elegant and vibrant wines. The remainder of the zone tends to give rounder and fuller versions of Garganega.

    Garganega’s best white wines are steely and delicate with yellow peach, melon, almond, Herbs de Provence and lime zest flavors and aromas. Its simpler versions can offer great values and make wonderful quaffers. If you like Sauvignon Blanc or Pinot Gris, try Graganega for something a little different.

    WWH362SRP22_2002 Item# 77865