
Pieropan Soave Classico
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- Avg Price (ex-tax)
- $ 20 / 750ml
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3.5 from 108 User Ratings
- 116 Critic Reviews
- Style White - Green and Flinty
- Grape Variety Soave Blend
- Food Pairing White Fish
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Certified Organic
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Based on critic scores and price, this wine represents great value.
Critic tasting note: (2023 vintage) "It is a rare but happy coincidence when the most widely available wine in a potentially excellent but still-underestimated category also happens to be among the very best. This straight, entry-level Soave Classico DOC release from Pieropan is terrific yet again in 2023, showing unusually expressive aromas with a faint floral note, followed by orchard fruit notes recalling apricots as well as an undertone recalling baked apples. A bit more concentrated than the norm among wines from this appellation but also unusually fresh thanks to vibrant acidity, this is delicious on its own but also very promising for pairing with lighter spring or summer fare. 92 Michael Franz" - Wine Review Online
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Get PROHighlights
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- Ranked among the top 10 wines from this region with respect to number of awards won: the 2019 vintage was awarded Gold from the San Diego International Wine Competition, and the 2021 vintage was awarded Gold Medal from the The TEXSOM International Wine Awards.
- Based on critic scores and price, this wine represents great value.
- This Soave Classico wine has received good scores from various critics.
Details
- Producer Notes
- Our liveliest and most youthful style from Soave Classico, the Pieropan family has been producing this wine since the early 1900’s. Generous, pleasingly fresh and versatile, it is made from the traditional varieties of Garganega and Trebbiano di Soave grown in family-owned vineyards situated in the Soave Classico region.
- Alcohol ABV
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12%
- Sweetness
-
Dry
- Acidity TA
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5.5 g/L
- Maturation
-
Concrete
- Closure Type
-
Cork
- Vineyard Notes
-
VINES AGE: from 6 to 60 years SOIL: Limestone or vulcanic, from 100 to 300 mt a.s.l. YIELD: 80-90 Hl per hectar. TRAINING SYSTEM: guyot and pergola veronese. BUDS PER SHOOT: 8 per vine.
Read more
- Harvest Notes
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Hand-picking, starting from mid-September for the Trebbiano di Soave and from October for the Garganega.
- Winemaking
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The grapes are destemmed and crushed in a protective environment. Free run juice is fermented at low temperatures (between 14-18°C) in glass-lined cement tanks.
Read more
- Ageing
-
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.
Read more
- Producer Tasting Notes
-
Color: Brilliant pale lemon colour. Perfume: The nose is delicate, with reminiscent aromas of almond blossoms and marzipan. Palate: Good fruit concentration on the palate, nicely balanced by a zesty acidity that enhances its long finish.
Read more
Awards
(10)Suggested Dishes to Pair With This Wine
- Kousa mahshi Starter Course
- Stuffed courgette
- Contains: rice, mint
- Lebanese
- Rabbit terrine Starter Course
- Western
- Pork ramen Main Course
- Contains: garlic, ginger
- Japanese
- Emmental Cheese Course
- Contains: Emmental
- Swiss
Details
- Producer Notes
- Our liveliest and most youthful style from Soave Classico, the Pieropan family has been producing this wine since the early 1900’s. Generous, pleasingly fresh and versatile, it is made from the traditional varieties of Garganega and Trebbiano di Soave grown in family-owned vineyards situated in the Soave Classico region.
- Alcohol ABV
-
12%
- Sweetness
-
Dry
- Acidity TA
-
5.5 g/L
- Maturation
-
Concrete
- Closure Type
-
Cork
- Vineyard Notes
-
VINES AGE: from 6 to 60 years SOIL: Limestone or vulcanic, from 100 to 300 mt a.s.l. YIELD: 80-90 Hl per hectar. TRAINING SYSTEM: guyot and pergola veronese. BUDS PER SHOOT: 8 per vine.
Read more
- Harvest Notes
-
Hand-picking, starting from mid-September for the Trebbiano di Soave and from October for the Garganega.
- Winemaking
-
The grapes are destemmed and crushed in a protective environment. Free run juice is fermented at low temperatures (between 14-18°C) in glass-lined cement tanks.
Read more
- Ageing
-
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.
Read more
- Producer Tasting Notes
-
Color: Brilliant pale lemon colour. Perfume: The nose is delicate, with reminiscent aromas of almond blossoms and marzipan. Palate: Good fruit concentration on the palate, nicely balanced by a zesty acidity that enhances its long finish.
Read more
Awards
(10)Critics Scores & Reviews
(116)User Ratings
(108)Compare vintages
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