Soave Classico, Pieropan


75cl Bottle
Alcohol (ABV): 12%

This is a fresh and expressive 2019 Soave, with classic aromas of white flowers, almond blossoms, marzipan and a touch of citrus. Rounded, ripe fruit is perfectly balanced by a fresh, clean acidity. Long and fragrant, it has a note of fine, almond pastry on the finish.


Pieropan's estate covers 58 hectares of vineyard which are situated on the stony hills of Soave Classico. The Pieropan family has been producing wines in Soave since the 1890s. Indeed, they were the first producer to bottle a wine with the name Soave on the label in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first producer in Soave to make a singlevineyard wine, 'Calvarino', in 1971. Nino's two sons, Andrea and Dario, took over the running of the estate in 2017 when Nino fell ill and before he passed away in April 2018. From the 2015 vintage onwards, all Pieropan wines are organically certified.



The fruit for this wine come from the hillside vineyards in the heart of the Soave Classico.The vineyards are located at an altitude of 100 - 300 metres above sea level and are West-facing.The soil here is clay-basalt and volcanic in origin.Yields are low.The vines are between 6 and 60 years old and trained with both Guyot system (5200 vines per hectare) and Pergola Veronese system (3000 vines per hectare).The grapes are grown organically without the use of pesticides or chemicals



Winter in the Veneto was colder than normal, and April and May were also relatively cool. This delayed bud burst by 10-12 days compared to the 2018 vintage. June saw heat waves which presented some challenges in the vineyard. Fortunately, timely rainfall prevented hydric stress and the fruit ripened consistently.



Grapes were selected in the vineyard, before arriving in the cellar. The grapes were destemmed and crushed. Fermentation took place in glass-lined cement tanks of 60,120,180HL at 14-18° C. The wine remains on its fine lees for a timespan depending on the vintage. In the spring following the harvest the wine was bottled and then released after at least a further month in bottle.



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