Borsari Garganega / Pinot Grigio brings together two classic white-wine grapes from the North East of Italy. Garganega has been grown in the region for more than a thousand years and is also the grape behind one of Veneto’s top white wines, Soave. Pinot Grigio's ties to the region are more recent, but far more widely known. Pinot Grigio is tremendously popular when bottled as a single varietal.
This wine is a blend of Gargenega and Pinot Grigio.
This wine is refreshing and dry with citrus and apple fruit aromas. This wine is superb as an aperitif or as an accompaniment to calamari salad, clam soup and crispy garlic prawns with chilli.
ABV = 11.5%.
Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their May 2020 edition article on Ageing Italian Whites (see blue link below).
Pieropan's estate covers 58 hectares of vineyard which are situated on the stony hills of Soave Classico. The Pieropan family has been producing wines in Soave since the 1890s. Indeed, they were the first producer to bottle a wine with the name Soave on the label in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first producer in Soave to make a single vineyard wine, 'Calvarino', in 1971. Nino's two sons, Andrea and Dario, took over the running of the estate in 2017 when Nino fell ill and before he passed away in April 2018. From the 2015 vintage onwards, all Pieropan wines are organically certified.
The grapes were grown in the vineyard of 'La Rocca', which takes its name from the adjacent medieval castle and fortress ("La Rocca") that dominate the town of Soave, just east of Verona. The soil in La Rocca is unique in Soave in that it is a limestone outcrop (the same soil as in Valpolicella Classico) in a sea of basalt. Because of this soil, the family feels they get sufficient ripeness in the Garganega to make a wine solely from this variety.
The 2017 vintage was characterised by a cold winter with abundant rainfall. At the end of April, there was a period of frost. For this reason, blossom only began to appear towards the end of May, with an earlier start on the lower slopes. Sunny weather followed, but frost and drought meant this was a relatively challenging vintage in terms of quantity. Nevertheless, the grapes were healthy and of good quality.
After gentle, whole-bunch pressing, there was a short period of maceration on the skins followed by fermentation at 20ºC in stainless steel tanks and 500 litre oak casks because the family feels that Garganega is too delicate for fermentation in barrique. 60% of the wine then remained in 500 litre oak casks and 40% aged in 2,000 litre 'botti' or large barrels for one year. The wine was then aged for four months in bottle before release.
'La Rocca' is golden yellow in the glass, with intense, concentrated perfumes that follow through to the palate. Classic La Rocca aromas of almond essence and honey lead to an elegant and beautifully balanced palate, with notes of vanilla and almond kernel, ripe apricots and exotic fruit. The long finish has a light mineral edge.
ABV = 13.0%.
Pieropan's estate covers 46 hectares of vineyard which are situated on the stony hills of Soave Classico. The Pieropan family has been producing wines in Soave since the 1890s. Indeed, they were the first producer to bottle a wine with the name Soave on the label in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first producer in Soave to make a single vineyard wine, 'Calvarino', in 1971. Nino's two sons, Andrea and Dario, now work with him running the estate. From the 2015 vintage onwards, all Pieropan wines are organically certified.
The soil is clay-basalt and volcanic in origin. Yields are low and the vines south facing. The fruit come from hillside vineyards (100- 300 m above sea level) in the heart of the Soave classico area. They grapes of Garganega and Trebbiano di Soave (no relation to its prolific Tuscan namesake) are grown without the use of pesticides or chemicals.
Grapes of Trebbiano di Soave are hand-picked starting from midSeptember while the Garganega grapes are picked later in October. The grapes are de-stemmed and crushed with the free run juice fermented separately between 14-18°C in glass-lined cement tanks. The wine remains in glass-lined cement tanks on the fine lees for a period which varies according to the vintage. In the spring following the harvest the wine is bottled and then released after at least a further month in bottle.
85% Garganega, 15% Trebbiano di Soave.
A fresh and expressive Soave, with classic white flower, almond blossom and a touch of citrus. Rounded, ripe fruit is perfectly balanced by a fresh, clean acidity. Long and fragrant, it has a note of fine, almond pastry on the finish.
We like this because we know that Soave is not in fashion. And that's mainly because the world is awash with bad Soave. Good Soave is hard to find and hugely worthwhile when you find it. Nobody should be surprised that Pieroapan lie behind many of the very best Soaves and this, their workhorse, is delightful. with all the tightness and freshness that good Soave should have. At the price, it's terrific.
ABV = 12.0%.
To Juliet’s question “What’s in a name?” the Sartori family would answer “Everything!” For over a century, Sartori, a leading name in fine wines from northeast Italy’s Veneto region, has stood for traditional values elevated by innovation, a dedication to quality and — above all — a boundless passion for quality winemaking. A constant theme over the last century has been the Sartori family’s bond with their land: it is a heritage that has evolved and is reflected in their new interpretations of the great classical Veronese wines, as well as in their innovative expressions of traditional varietals.
Pinot Grigio 100%.
This Pinot Grigio has aromas of white pears and flowery notes. The palate is soft and fresh with good texture. Very good as an aperitif, but nice also with pasta dishes with light sauces and fish.
ABV = 12.0%.