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I vini di Pieropan | Uglygrapes

Pieropan

Bright straw yellow. Mineral notes, peach, citrus, talc, powder, balsamic notes, flowers. Savory, mineral, fruity, fresh.

The name Calvarino derives from "little Calvary," because of the difficulty of working the soil and the winding path to reach the bottom. The vineyard of the same name lies in the heart of the Soave area on hills of volcanic origin facing west.

<label>Soil:</label>Volcanic rich in basalt and tuff of oceanic origin
<label>Average vineyard age:</label>Between 30 and 60 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Veronese bower
<label>Vine density:</label>4000 strains per hectare
<label>Average production per ha:</label>60 hl
<label>Harvest time:</label>In mid-September for Trebbiano di Soave and in October for Garganega grapes.
<label>Vinification and ageing:</label>Fermentation at a controlled temperature of 16-18°C in vitrified cement tanks. Aging in cement for 1 year on fine lees, then about 4 months in bottle.
<label>Sulfur dioxide:</label>na

Soave Classico Doc

Trebbiano di Soave

Garganega

Vasca di cemento

Bottiglia

Vigneto Calvarino

Italia

Soave

Veneto

Lessina Orientale e Pianura Vicentina

Bright golden yellow. Fruit, peach cream, tropical fruits, flowers, spices. Balanced, fresh, smooth, savory.

La Rocca wine takes its name from the vineyard located on the hill of Mount Rocchetta near the medieval Scaliger castle of Soave. Garganega grapes are grown on southwest-facing hillside soils rich in limestone at an altitude of 200 to 300 meters, characterized by a special microclimate.  

<label>Soil:</label>Calcareous, clay-rich
<label>Average vineyard age:</label>Between 10 and 50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon espalier
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>60 hl
<label>Harvest time:</label>Harvest of overripe grapes in late October
<label>Vinification and ageing:</label>Short maceration and selection of the flower must. Temperature-controlled fermentation (16-18°C) in large casks and 500l barrels. Aging in wood on fine lees for 1 year, then about 4 months in bottle.
<label>Sulfur dioxide:</label>na

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Pieropan (2)

'Calvarino' Soave Classico Doc

'La Rocca' Soave Classico Doc