Pieropan
Soave Classico " 45 anniversario" La Rocca 2024
| Denomination | DOC Soave Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Garganega |
| Aging | Ageing in wood lasts about a year; followed by a period in glass before being released for sale. |
- Special 45th Anniversary Edition: La Rocca 2024 Soave Classico DOC Pieropan
- Grape variety and type: 100% organic Garganega, still dry white wine, 13% vol
- Vinification: late harvest, nitrogen pressing, fermentation at 14-18 °C
- Maturation: 15 months in oak barrels, ageing on fine lees with periodic bâtonnage
- Tasting notes: exotic fruit and honey, velvety palate, serve at 12-14 °C
Description
What kind of wine it is
La Rocca Soave Classico by Pieropan is an enveloping white wine, made from Garganega grapes grown according to the principles of organic farming. This label expresses an elegant and profound style, characterised by a warm and velvety sip with extraordinary persistence. The aromatic profile is broad, with intense notes of exotic fruit, yellow peach and dried apricot intertwined with hints of toasted almond, saffron, honey and delicate balsamic nuances. Its excellent structure pairs masterfully with fresh pasta with truffle, porcini mushrooms, duck ragù, salmon and scallops.
Where it comes from
This prestigious white originates in the hilly area of Soave Classico, within the vineyards lying on Monte Rocchetta, right in the shadow of the evocative Scaliger castle. The vines grow at an altitude between ninety-five and one hundred and fifty metres, enjoying a favourable west-facing exposure. The secret of its vibrant gustatory progression lies in the calcareous soils of marine origin, particularly rich in clay, which give the glass a broad and profound character. The unique local microclimate ensures ideal ripening, encouraging unmistakable aromatic expressions linked to the territory.
How it is produced
The production process begins with a late manual harvest at the end of October, aimed at encouraging a partial presence of botrytis to enrich the aromatic complexity. After gentle pressing in a nitrogen-saturated environment to preserve the aromas, the must begins fermentation in enamelled cement tanks at low temperatures. The wine is then transferred to wood to complete the process, where it undergoes careful ageing on fine lees with periodic bâtonnage. Maturation continues for about fifteen months in French and Slavonian oak barrels, defining the roundness of the sip before a further rest in glass.
History and Curiosities
Born in 1978 on the slopes of Monte Rocchetta, in the shadow of the Scaliger castle, this iconic Soave Classico DOC celebrates its forty-fifth anniversary with the 2024 vintage. Its unmistakable character stems from rigorous certified organic viticulture practised on calcareous and clay soils, which impart a vibrant and timeless elegance. The careful late manual harvest of Garganega grapes, carried out at the end of October to achieve full ripeness, gives rise to a structured white wine, enveloping and with profound aromatic complexity.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1880
- Oenologist: Dario Pieropan
- Bottles produced: 700.000
- Hectares: 80
Leonildo's idea was simple but at the same time revolutionary: to enhance the individual vineyards and give the wines an identity based on the relationship between variety, soil, climate and human work. 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
| Name | Pieropan Soave Classico La Rocca 2024 |
|---|---|
| Type | White organic still dry |
| Denomination | Soave DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Garganega |
| Country | Italy |
| Region | Veneto |
| Vendor | Pieropan |
| Story | History and Curiosities Born in 1978 on the slopes of Monte Rocchetta, in the shadow of the Scaliger castle, this iconic Soave Classico DOC celebrates its forty-fifth anniversary with the 2024 vintage. Its unmistakable character stems from rigorous certified organic viticulture practised on calcareous and clay soils, which impart a vibrant and timeless elegance. The careful late manual harvest of Garganega grapes, carried out at the end of October to achieve full ripeness, gives rise to a structured white wine, enveloping and with profound aromatic complexity. |
| Origin | Collina Monte Rocchetta, Soave (VR), hilly area of the Soave Classico |
| Soil composition | Calcareous of marine origin, rich in clay |
| Cultivation system | Spur-pruned cordon |
| Plants per hectare | 5.000 |
| Yield per hectare | 60 hl/ha |
| Harvest | Manual harvest at the end of October (autumn) |
| Fermentation temperature | 16 8 °C |
| Production technique | Late manual harvest (late October), destemming and soft pressing with pneumatic presses in nitrogen saturation; low-temperature fermentation in enamelled cement tanks, then transfer to wood to complete fermentation and ageing on fine lees with periodic bâtonnage |
| Wine making | Destemming and gentle pressing with pneumatic presses under nitrogen saturation; fermentation of the free-run must at low temperatures (14–18 °C) in enamelled cement tanks, then transfer to wood to complete fermentation and maturation on fine lees with periodic bâtonnage. |
| Aging | Ageing in wood lasts about a year; followed by a period in glass before being released for sale. |
| Total acidity | 6.2 gr/L |
| PH | 3.3 |
| Allergens | Contains sulphites |