Local Wine Tasting Experience in Verona City Center
Discover four wines from Verona & Veneto region with local pairings in a wine bar located in the city center. A sommelier will provide insights in a fine tasting experience.
Structure
Drinking window
Best 5 to 25 years from vintage.
vintage5 yrs25 yrs27 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 in the header is our own.
In the glass
Aroma: dried apricot, honey, almond paste, orange blossom, peach jam, golden raisin
Palate: apricot jam, honey, almond cream, orange peel, candied peach, mineral acidity
Pieropan's Recioto di Soave from the Le Colombare parcel sits within the long sweet-wine tradition of the Soave zone (Recioto di Soave DOCG, established 1998); dried Garganega produces apricot-honey concentration kept fresh by the varietal's trademark high acidity.
What it pairs with
-
Sbrisolona (crumble cake with almonds and polenta)
The almond-honey Recioto and crumbly Mantuan almond cake are a classic Northern Italian match. -
Aged Asiago with honey and walnuts
Honey-walnut cheese plate amplifies the wine's sweet-almond register and mineral acidity contrast.
How to serve Pieropan Le Colombare Recioto di Soave
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
- Pair with. Sbrisolona (crumble cake with almonds and polenta), Aged Asiago with honey and walnuts. Match the wine's structure to the dish's fat and salt.
History
Recioto di Soave is the oldest wine style in the Soave zone, predating the dry Soave by centuries. Pieropan's Le Colombare (dovecote) is named for the pigeon loft on the Le Colombare parcel above Soave; Leonildo Pieropan revived the serious production of this style from selected upper-cluster dried Garganega.
- 1975: Pieropan Le Colombare Recioto di Soave first released; revival of quality sweet Garganega tradition
Facts
- Producer
- Pieropan · visiting guide
- Grapes
- Garganega (100%)
- Classification
- Recioto di Soave DOCG
- Oak
- Fermented and aged 12 months in French oak barriques; from the Le Colombare parcel
- ABV
- 13.0%
- Price
- €45-70 at retail (500ml)
- Drinking window
- 5-25 from vintage
- First vintage
- 1975
Frequently asked about Pieropan Le Colombare Recioto di Soave
What does Pieropan Le Colombare Recioto di Soave taste like?
On the nose, dried apricot, honey, almond paste, orange blossom, peach jam. On the palate, apricot jam, honey, almond cream, orange peel, candied peach. Structurally medium-bodied, low tannins, high acidity with a long finish. Pieropan's Recioto di Soave from the Le Colombare parcel sits within the long sweet-wine tradition of the Soave zone (Recioto di Soave DOCG, established 1998); dried Garganega produces apricot-honey concentration kept fresh by the varietal's trademark high acidity.
When should I drink Pieropan Le Colombare Recioto di Soave?
Drink 5-25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Pieropan Le Colombare Recioto di Soave?
Sbrisolona (crumble cake with almonds and polenta) is the canonical pairing; Aged Asiago with honey and walnuts is the other strong match. The almond-honey Recioto and crumbly Mantuan almond cake are a classic Northern Italian match.
What grapes are in Pieropan Le Colombare Recioto di Soave?
The blend is Garganega (100%). The wine is classified as Recioto di Soave DOCG.
Tags
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