2024 Pieropan Soave Classico

Appellation: Soave Classico DOC Geographical

location: Soave hillside

Soil: Volcanic, rich in tuff stone and basalt rocks

Grape varieties: Garganega 70%, Trebbiano di Soave 30%

Average age of the vines: 30-60 years, depending on the vineyard

Average altitude: 95 - 145 m.

Exposure: west

Yields per hectare: 60 hl (2 kg per vine)

Training system: Pergola Veronese (4000 vines per hectare) and Guyot

Agriculture methods: organic certified Buds per vine: 8 buds per vine

Alcohol content: Vol. 12.5% Total acidity: 6.05 g/l Ph: 3.26

Harvest: Hand-picked, usually in two times to select the ripest grapes. The picking begins in mid-September for Trebbiano di Soave and in October for the Garganega grapes

Vinification: The grapes are destemmed and gently crushed with a pneumatic press, in nitrogen saturation. The free run juice is fermented separately at low temperature (between 14-18°C) in glass-lined concrete ‘tulipe’ tanks.

Ageing: The wine ages in glass-lined concrete ‘tulipe’ tanks for 12-15 months. During this period, it remains on its fine lees to increase richness and complexity. The noble lees are moved periodically through manual battonage. After bottling, it ages slowly in the bottle for a few months before release.

Tasting profile

Color: Pale straw yellow, with greenish reflections when young and golden nuances with the aging.

Perfume: The nose is fresh, mineral, with intense floral notes of acacia, jasmine and elderflower, and rich fruit notes       such as fresh almond, pear, yellow peach, pineapple, lemon and the characteristic crispy cherry. It closes on nuances reminiscent of aromatic herbs, sage, lemon-thyme and mint.

Palate: Dry, refreshing, well balanced and elegant, with tremendous length and finesse.

Pairings: Perfect partner for a wide range of dishes: as an aperitif with vegetables in tempura, battered zucchini flowers or a cone of fried fish; and first courses, especially fresh pasta with delicate sauces, vegetable quiches, fish, shellfish and cheese soufflés. It goes best with sweet-tinged creamy dishes, such as the signature dish of local traction, creamed (‘mantecato’) cod fish, best tried on a crispy black charcoal waffle and lime zest. Try it with tempura vegetables, battered squash blossoms or a fried fish cone.