Pieropan Calvarino Soave Classico D.O.C.

Method: Pergola Veronese (4000 vines per hectare) and Guyot.

Technique: The grapes organic certified are destemmed and gently crushed with a pneumatic press, in nitrogen saturation. The free-run juice is fermented separately at low temperatures (14-18°C) in glass-lined concrete‘tulipe tanks.

Production Area: Soave hillside.

Soil: Volcanic, rich in tuff stone and basalt rocks.

Altitude: 95 - 145 m. a.s.l.

Harvest: Hand-picked, usually two times to select the ripest grapes. The picking begins in mid-September for Trebbiano di Soave and in October for the Garganega grapes.

Pairing: Perfect partner for a wide range of dishes: as an aperitif with vegetables in tempura, battered zucchini flowers or a cone of fried fish; and first courses, especially fresh pasta with delicate sauces, vegetable quiches, fish, shellfish and cheese soufflés. It goes best with sweet-tinged creamy dishes, such as the signature dish of local traction, creamed (‘mantecato’) cod fish, best tried on a crispy black charcoal waffle and lime zest. Try it with tempura vegetables, battered squash blossoms or a fried fish cone.

Best Serve: 10-12 °C.

Colour: Pale straw yellow, with greenish reflections when young and golden nuances with ageing.

Analytical Data: Vol. 12.5%

Total acidity: 6.05 g/lPh: 3.26.