Blend: 90% Garganega, 10% Trebbiano di Soave
From: Soave, Italy
Taste: Aromas of citrus, wet stone, and a delicate hint of hawthorn, orchard green apple, and white pepper on the nose. On the dry, delicious palate, bright acidity accompanies white peach, grapefruit, and a white flower blossoms note before finishing with a hint of white almond. It's an incredible value at this price point.
Pairing: In particular, this wine makes an excellent partner for soups and starters, especially vegetable-based based such as asparagus, peas, courgette, egg-based dishes, or seafood and freshwater fish dishes. It is an excellent aperitif, especially when served with simple canapés. That being said, we will share a terrific recipe for Orecchiette with walnut and pea pesto. It’ll pair wonderfully with the wine and is a fantastic way to reinvent those frozen peas with this easy pesto recipe.
Orecchiette with Walnut and Pea Pesto
by Phoebe Wood
About. Pieropan was established in 1880 in the Soave region of Veneto, Italy, by Leonildo Pieropan. Situated in the Soave Classico zone, Pieropan's vineyards thrive in volcanic soil, an ideal terroir for cultivating indigenous grape varieties. The estate primarily focuses on Garganega, the main grape for their signature Soave wines, and Trebbiano di Soave, a secondary grape that adds complexity to their blends.
Pieropan's winemaking philosophy balances tradition and modernity with a strong emphasis on sustainable practices. Their wines embody a distinct sense of place, highlighting the unique terroir of the Soave region. Notable wines include the Soave Classico DOC, particularly the La Rocca and Calvarino single-vineyard expressions, both celebrated for their complexity and elegance.
Pieropan consistently garners high scores from international critics, earning recognition for its balanced, elegant wines with exceptional aging potential. The estate is currently managed by Andrea and Dario Pieropan, who continue their family's rich winemaking heritage while embracing innovation to elevate the Soave appellation to international acclaim.
Garganega, the indigenous grape responsible for great Soave, produces medium-bodied white wines with medium acidity. The best Soaves are flowery and have fresh herbal aromas and flavors like orange zest, peach, and melon. Ones with some age can develop chamomile, marmalade, and honey notes.
Among Italy’s finest whites with great aging properties, Soave is named after the medieval village and surrounding hillsides of a small commune of the Veneto region in the Province of Verona.
By the 1960s and 70s, Soave was enjoying such a glorious global reputation that its demand forced growers to push beyond the zone's original borders. Expansion led west out of the hills and onto the alluvial plain of the Adige River. This, coupled with an increase in yields and allowance of additional varieties (such as Trebbiano, Chardonnay, and Pinot Blanc), met demand but created a softer, fruit-forward, everyday Soave.
Enclosed by the original town walls and dominated by its medieval fortress, Soave has a peaceful, timeless quality. In the heart of the old town is the winery of Leonildo and Teresita Pieropan, which dates 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 indigenous, white Garganega grape.
Today, the estate's 74 acres include three single vineyards, all within the historical backbone of the Soave appellation (Soave Classico): Calvarino, La Rocca, and Le Colombe. Terrain is clayey/basaltic, calcareous/clayey, and clayey/marly/tuffaceous, yielding small crops of highly concentrated Garganega and Trebbiano grapes. The range is crafted by Leonardo 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 beyond their appellation.