| Grape varieties |
85% Garganega, 15% Trebbiano di Soave / Turbiana |
| Climate |
Altitude: 100-300 m. a.s.l., facing west. |
| Cultivation system |
Guyot and trellised "pergola veronese". |
| No. plants per hectare |
Guyot trained with 5,200 vines per hectare and pergola veronese with 3,000 vines per hectare. |
| Yield per hectare |
8,000-9,000 kg/hectare (2.5 kg per vine). |
| Harvest |
By hand, from mid-September for the Trebbiano di Soave and from October for the Garganega. |
| Vinification |
The grapes are destemmed and crushed with the first must fermented separately between 16-18°C in glass-lined concrete tanks. |
| Ageing |
The wine remains in glass-lined concrete 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 marketed after at least a further month in bottle. |
| Pairing |
It makes an excellent partner for soups, and starters, especially vegetable based such as asparagus, peas, courgette, egg-based dishes or seafood and freshwater fish dishes. It is an excellent aperitif, especially when served with simple canapés. |
| On offer |
Price Pieropan Soave Classico 2023 CHF 15.03
inc VAT
|