Profile

Structure

Bodymedium
Tanninlow
Acidityracy
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 3 to 12 years from vintage.

vintage3 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninRacy acidityDryLong finish

Aroma: white peach, almond, citrus blossom, fennel herb, mineral chalk, white flower

Palate: lemon zest, almond paste, saline mineral, white peach, fennel, crushed chalk

Calvarino is Pieropan's basalt and limestone single-vineyard Soave, planted in 1924 to Garganega and Trebbiano di Soave; the volcanic basalt soils give a crackling acidity and mineral depth far beyond the appellation average, with exceptional ageing potential.

What it pairs with

  • Branzino in acqua pazza Sea bass poached in white wine and tomato water is the benchmark dish for mineral Soave.
  • Seafood pasta with clams and bottarga The wine's racy acidity and saline minerality amplify the iodine-sea-salt notes of bottarga.More wines for shellfish and oysters →
  • Asparagus di Bassano with poached egg The Classico zone's own vegetable crop pairs perfectly with this mineral white; egg adds richness.More wines for vegetables and salads →

With cheese

Asiago Pressato Our pick A dry, steel-raised Soave Classico echoes the sweet, milky flavour of fresh Asiago without covering it, and its high acidity cuts through the soft, buttery paste. Piave Our pick Qualigeo calls fresh Piave milky and sweet. A dry, unoaked Soave Classico with high acidity contrasts with that mildness and keeps the pairing from feeling heavy.

How to serve Pieropan Soave Classico Calvarino

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a smaller all-purpose white glass , the bowl shape rewards the wine's structure.
  4. Pair with. Branzino in acqua pazza, Seafood pasta with clams and bottarga, Asparagus di Bassano with poached egg. Match the wine's structure to the dish's fat and salt.

History

Calvarino was the first single-vineyard Soave bottled by Pieropan, in 1971, establishing the concept that Soave hill sites could produce characterful terroir-driven wines. The plot was planted by Leonildo Pieropan on a basalt-over-limestone slope; the 1924 vines still contribute to the blend.

  1. 1924Calvarino vineyard originally planted with Garganega and Trebbiano di Soave
  2. 1971First Calvarino single-vineyard Soave Classico release in 1971; an early modern cru Soave bottling

Facts

Producer
Pieropan · visiting guide
Grapes
Garganega (70%), Trebbiano di Soave (30%)
Classification
Soave Classico DOC
Oak
Stainless steel fermentation; brief ageing on fine lees in stainless steel
ABV
13.0%
Price
€28-42 at retail
Drinking window
3-12 from vintage
First vintage
1971

Frequently asked about Pieropan Soave Classico Calvarino

What does Pieropan Soave Classico Calvarino taste like?

On the nose, white peach, almond, citrus blossom, fennel herb, mineral chalk. On the palate, lemon zest, almond paste, saline mineral, white peach, fennel. Structurally medium-bodied, low tannins, racy acidity with a long finish. Calvarino is Pieropan's basalt and limestone single-vineyard Soave, planted in 1924 to Garganega and Trebbiano di Soave; the volcanic basalt soils give a crackling acidity and mineral depth far beyond the appellation average, with exceptional ageing potential.

When should I drink Pieropan Soave Classico Calvarino?

Drink 3-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Pieropan Soave Classico Calvarino?

Branzino in acqua pazza is the canonical pairing. Other strong matches include Seafood pasta with clams and bottarga and Asparagus di Bassano with poached egg. Sea bass poached in white wine and tomato water is the benchmark dish for mineral Soave.

What grapes are in Pieropan Soave Classico Calvarino?

The blend is Garganega (70%), Trebbiano di Soave (30%). The wine is classified as Soave Classico DOC.

Tags

dry garganega iconic low tannin medium body medium term mood elegant mood refreshing occasion dinner party occasion special occasion summer old vines old world pairs with shellfish pairs with vegetable forward pairs with white fish price trade up racy acid single vineyard still white trebbiano di soave

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