• Pieropan Soave Classico 2023
  • Pieropan Soave Classico 2023
1 2
Show more
Pieropan Veneto

Pieropan

Pieropan Soave Classico 2023

White green still

Organic and sustainable
  • Pieropan Soave Classico 2023
  • Pieropan Soave Classico 2023
1 2
Show more
Pieropan Veneto
HKD153.00
HKD153.00 HKD
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Denomination Soave DOC
Size 0,75 l
Alcohol content 12.0% by volume
Area Veneto (Italy)
Grape varieties 85% Garganega, 15% Trebbiano di Soave
Aging 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.
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Description

This is the freshest, youngest wine in the Pieropan family range. It is made entirely from fruit grown in their own vineyards situated in the Soave Classico zone and planted only with indigenous grape varieties.

Awards

  • 2023

    88

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

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Details

Perfume

Perfume

Fresh and delicate, with hints of vine blossom, cherry, and elderberry.

Color

Color

Pale, bright straw yellow with greenish reflections.

Taste

Taste

Dry, tasty, harmonious, and well-balanced.

Serve at:

08 - 10 °C.

Longevity:

03 - 05 years

Young and Fresh White Wines

Pairings

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.

Starters
Fish
Shellfish
Cheese
White fish
Vegetarian

Producer
Pieropan
From this winery
  • Start up year: 1880
  • Oenologist: Dario Pieropan
  • Bottles produced: 700.000
  • Hectares: 80
Leonildo, the doctor of the town (the general practitioner of today), started the family business due to his passion for wine. In 1901 he bought the first plot of land, where now stands part of the Calvarino vineyard. Leonildo’s sons, Gustavo and Fausto, carried on the wine business with dedication and foresight. In 1966 Leonildo Pieropan, grandchild and namesake of the founder, and the only descendant of a large family, after having completed his studies in oenology and viticulture at the school of Conegliano (TV), brought profound changes in the winery.

The strong link with the territory leads Leonildo to make important choices also for the agronomic management of the vineyard, eliminating chemical weeding in 2002 and starting to convert all production to organic in 2008. In 2008, with other friends, he founded ''FIVI'', the Italian Federation of Independent Winegrowers. The Valpolicella adventure arrives in the early 2000s, with the acquisition of the Monte Garzon Vineyard and Villa Cipolla in Tregnago, recently renovated and used as a Wine RelaiIs.

In a few years Leonildo became the best interpreter of Soave and a point of reference for the national and international markets.

The fourth generation, represented by his sons Andrea and Dario both graduates in agriculture and enology, after the painful loss of their father in 2018, continue the family tradition in the vineyards near Soave with the same love and passion of their forefathers. Read more
Production area: Veneto
Veneto
Pieropan

Name Pieropan Soave Classico 2023
Type White green still
Denomination Soave DOC
Vintage 2023
Size 0,75 l
Alcohol content 12.0% by volume
Grape varieties 85% Garganega, 15% Trebbiano di Soave
Country Italy
Region Veneto
Vendor Pieropan
Origin Soave (Verona).
Climate Altitude: 100-300 m. a.s.l., facing west.
Soil composition Volcanic.
Cultivation system Guyot and trellised "pergola veronese".
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.
Fermentation temperature 14 8 °C
Wine making The grapes are destemmed and crushed with the first must fermented separately between 16 8°C in glass-lined concrete tanks.
Aging 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.
Total acidity 6.0 gr/L
Allergens Contains sulphites