From: Soave Classico, Italy
Blend/Grape Varietal: Garganega
Taste: La Rocca is the most ambitious cru of Pieropan, sometimes not preferred to the fresher Calvarino which is blended with Trebbiano di Soave (aka Turbiana) from volcanic soils. La Rocca is based on 100% Garganega from a chalky soil surrounding the village of Soave. Sometimes too oaky when young, it’s a wine to analyze on a forward-looking basis. Indeed, the warm 2017 vintage reveals a slightly herbal character with lemon leaves and typical apricot kernel notes melded with the toastiness of oak. Dry and medium-bodied, it shows delicate acidity and a silky-weighted palate, with an imperceptible phenolic grip and a savory finish reminiscent of fresh almond. Drinking Window 2020 - 2035
Brilliant and intense yellow whit golden hints. Characterful wine, reminiscent of exotic fruit and nuts on the nose; soft and persistent on the palate, with hints of spice, length and elegance.
A glorious Soave with cooked-apple, pear, honey and stone aromas and flavors. Full-bodied, layered and fruity with peach and light pineapple character on the finish. Drink and enjoy.
Aromas tropical fruit, chamomile, toasted nut and acacia lift out of the glass. The full, rounded palate doles out ripe apricot, yellow peach, juicy pineapple and grilled herb, while a bitter almond note graces the lingering finish. Drink through 2023.
La Rocca is a plush counterpart to Pieropan’s firm, floral Calvarino, also recommended here. Made from late-picked grapes briefly macerated before fermentation, this 2017 rested on the fine lees in wooden barrels (500 to 2,000 liters) for one year. It’s rich and honeyed, with gingery flavors of baked apple and yellow pear.
Pairing: Makes an excellent partner to complex dishes, even with strong flavors particularly risottos such as porcini, or celery, squash and almond, salt cod and other fish including salmon, scallops and crab. We’re sharing a high/low recipe today, for
Soda Battered Baccalà with Sour Cream and Caper Sauce.
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