About this wine
Vineyard and terroir
Le Colombare comes from a west-facing hillside vineyard in the Soave Classico zone at 300 metres above sea level. Its soils are volcanic and calcareous. The 40–45-year-old vines are traditionally trained in the Pergola Veronese system at 3,000 vines per hectare, with eight buds per vine. Certified-organic production yields 60 hl/ha, or about 2 kg per vine.
Grapes
100% Garganega.
Vinification
At the end of September, the ripest and healthiest bunches are carefully selected by hand, placed in small boxes and carried to the drying loft. They are spread on bamboo mats and dry naturally for approximately five months, from mid-September until late February or March. Dehydration concentrates the fruit while noble rot develops. The grapes are then gently pressed, and the free-run juice ferments in glass-lined concrete tanks.
Ageing
After fermentation, the wine matures for around two years in 2,500-litre acacia and French oak barrels, followed by at least six months in bottle. Le Colombare is made only in the best vintages.
Technical data
Alcohol: 13% vol. Total acidity: 6.20%. pH: 3.20. Residual sugar: 110–120 g/L.
Tasting profile
Intense, deep golden yellow with warm amber highlights. The rich, balsamic bouquet unfolds through ripe tropical fruit, apricots in syrup, candied lime peel, roasted almonds and quince. Turmeric, saffron and powdered ginger are joined by honey, beeswax, barley candy, amber and aromatic woods. The palate is warm, balanced, smooth and persistent, with surprising freshness and elegance.
Serving and pairing
Serve at 12–14°C. Pair with almond-based dishes, simple pastries, fruit tarts and blue cheeses.
Label / history
This traditionally made passito has been produced by the Pieropan family for several generations. Its name refers to the “recie”—“ears” in the Veneto dialect—of the carefully selected Garganega bunches.
