描述
The freshest and youngest expression of Soave Classico that the Pieropan family offers on the market. A wine that comes exclusively from estate vineyards located in the classic Soave area and entirely from indigenous vines.
详情
香水
颜色
味道
服务于:
08 - 10 °C.
长寿:
03 - 05 years
搭配
- 创办年份: 1880
- 酿酒师: Dario Pieropan
- 生产的瓶子: 700.000
- 公顷: 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. 阅读更多
| 名称 | Pieropan Soave Classico 2024 |
|---|---|
| 类型 | White green still |
| 葡萄酒名称 | Soave DOC |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 12.0% 按体积 |
| 葡萄品种 | 85% Garganega, 15% Trebbiano di Soave |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Pieropan |
| 产地 | Soave (VR) |
| 气候 | Altitude: 100 - 300 m a.s.l. Exposure: West. |
| 土壤成分 | Volcanic soil. |
| 栽培系统 | Guyot and Veronese pergola. |
| 每公顷产量 | 80 - 90 hl (2.5 kg per vine) |
| 收获 | Manual harvesting in mid-September for the Trebbiano di Soave grape and from October for the Garganega grape. |
| 发酵温度 | 16 8 °C |
| 酿酒工艺 | Destemming and pressing of the grapes. Selection of the first-pressing must and temperature-controlled fermentation (16 8 °C) in vitrified cement vats. |
| 陈酿 | Maturation of the wine in vitrified cement tanks in contact with the finest and noblest lees for a variable period. In the spring following the harvest, the wine is bottled and marketed, after resting in the bottle for at least one month. |
| 总酸度 | 6.0 gr/L |

