In the glass
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. -
Asparagus di Bassano with poached egg
The Classico zone's own vegetable crop pairs perfectly with this mineral white; egg adds richness.
How to serve Pieropan Soave Classico Calvarino
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass , the bowl shape rewards the wine's structure.
- 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.
- 1924 — Calvarino vineyard originally planted with Garganega and Trebbiano di Soave
- 1971 — First Calvarino single-vineyard Soave Classico release in 1971; an early modern cru Soave bottling
Facts
- Producer
- Pieropan
- 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.