96pts Wine Enthusiast
Crystalline and focused, this vintage of Calvarino magnifies the distinct aromas of Soave's volcanic soil with hints of smoke and flint. As the wine opens, aromas of lemon oil, white peach, jasmine and green apple skin lift from the glass. The wine is 3D in the glass with vertical and horizontal flavors filling the mouth while fresh acidity lifts the palate. Flavors mirror the palate with the addition of a hint of marzipan finishing with an energy that hints towards the ageability of the wine.

The Calvarino vineyard is located in the heart of the Soave Classico area and represents the old family estate, purchased in 1901. The name Calvarino comes from ‘little calvary’, because of the difficulty of working the basalt soil and because of the tortuous path to reach the bottom. Calvarino, an iconic wine since 1971, the first single vineyard from white grapes in Italy, represents the most long-lived and authentic expression of Soave wine.

Appellation: Soave Classico DOC
Geographical location: Soave hillside
Soil: Volcanic, rich in tuff stone and basalt rocks
Grape varieties: Garganega 70%, Trebbiano di Soave 30%.
Average age of the vines: 30-60 years, depending on the vineyard
Average altitude: 95 - 145 m.
Exposure: west
Yields per hectare: 60 hl (2 kg per vine)
Training system: Pergola Veronese (4000 vines per hectare) and Guyot
Agriculture methods: organic certified
Buds per vine: 8 buds per vine
ABV%: Vol. 12.5%
Total acidity: 6.05
Ph: 3.26

HARVEST
Hand-picked, usually in two times to select the ripest grapes. The picking begins in mid-September for Trebbiano di Soave and in October for the Garganega grapes
VINIFICATION
The grapes are destemmed and gently crushed with a pneumatic press, in nitrogen saturation. The free run juice is fermented separately at low temperature (between 14-18°C) in glass-lined concrete ‘tulipe’ tanks.
MATURATION
The wine ages in glass-lined concrete ‘tulipe’ tanks for 12-15 months. During this period, it remains on its fine lees to increase richness and complexity. The noble lees are moved periodically through manual battonage. After bottling, it ages slowly in the bottle for a few months before release.