||85% Garganega, 15% Trebbiano di Soave
||Altitude: 100-300 m. a.s.l., facing west.
||Guyot and pergola veronese.
|Plants n. x hectare
||Guyot trained with 5200 vines per hectare. and pergola veronese whit 3000 vines per hectare.
|Yield x hectare
||80-90 hl (2.5 kg per vine).
||Hand-picked starting from mid-September for the Trebbiano di Soave and from October for the Garganega.
||The grapes are de-stemmed and crushed with the free run juice fermented separately between 14-18 °C in glass-lined cement tanks.
||The wine remains in glass-lined cement 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 released after at least a further month in bottle.
||It makes an excellent partner for soups, starters, especially vegetable based such as asparagus, peas, courgette, egg-based dishes or seafood and fresh water fish dishes. It is an excellent aperitif, especially when served with simple canapés.
||Price Pieropan Soave Classico 2019 € 12.14