Pieropan La Rocca Soave Classico D.O.C.

Method: Spur pruned, cordon trained (5000 vines per hectare).

Technique: The grapes are destemmed, and crushed and the wine is fermented in French oak tonneaux and big oak barrels.At the end of fermentation, the wine ages for around 15 months in French oak tonneaux and 20-30% in Slavonian big barrels. During this period, the wine remains on the fine lees, where it acquires complexity and a rich bouquet. It is released after a few bottle ageing.

Production Area: Soave hillside.

Soil: Limestone rich in clay.

Altitude: 95 - 145 m. a.s.l.

Harvest: Hand-picked at the end of October, often in two times to select the ripest grapes, which have developed a little bit of botrytis.

Excellent partner to match with complex dishes, even with strong flavours particularly risotto or fresh pasta swithporcini, duck meat sauce, truffle or squash. Second courses such as salmon, eel or scallops, or meats like roastveal in milk & mustard sauce, chicken stew, stuffed guinea fowl. Particularly suitable with ethnic cuisine.

Best serve: 12-14 °C

Colour: Intense straw yellow, with golden nuances.

Analytical Data: Vol. 13%Total acidity: 6.20 %Ph: 3.30.