Pieropan, Soave Classico

£18.50
  • Pieropan, Soave Classico
  • Pieropan, Soave Classico

Pieropan, Soave Classico

£18.50

AVAILABILITY: 7 in stock

Grape Gargenega, Trebbiano di Soave, White Blend
Style Dry, White, Medium Bodied, Fresh, Bakery, Almond, Floral
Country Italy
Region Veneto
Volume 75cl
ABV 12%
Dietary Vegetarian, Vegan, Sustainable, Organic

 

Pieropan Soave Classico displays a brilliant straw yellow hue with greenish tints. Its complex aromas of almond blossoms and marzipan are complemented by a subtle citrus note. On the palate, juicy fruit flavours are balanced with fresh acidity, delivering a smooth and lingering finish.

About the Producer

Pieropan's estate covers 70 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 singlevineyard 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.

Vineyard and Winery

The grapes for this wine come from the hillside vineyards in the heart of the Soave Classico area. The vineyards are located at an altitude of 100-300 metres above sea level and are west-facing, boasting clay-basalt soils that are volcanic in origin. The vines are between 6 and 60 years old and trained in both the Guyot system (5,200 vines per hectare) and the Pergola Veronese system (3,000 vines per hectare). The grapes are grown organically without the use of pesticides or chemicals.

Grapes were hand picked, starting from mid-September for the Trebbiano di Soave and from October for the Garganega, and taken immediately to the winery. Here, they were destemmed and crushed. Fermentation took place in glass-lined cement tanks of 60,120 and180hl at 14-18°C. The wine then remained on its fine lees until bottling the following spring, with further ageing in bottle for another month before release.

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