2010 Pieropan Soave

20110921:
I wrote the following: "I like the Pieropan Soave (white wine) better than the Chateau Les Trois Croix Fronsac and I like the Fronsac better than the The Deck Big Blind Carmenere." 5:08 pm

[20111002]

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2010 Pieropan Soave

Relevant Links:
Pieropan Website (Italian)
Pieropan Website (English)
2010 Pieropan Soave, Italy, Veneto, Soave (CellarTracker.com)

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CellarTracker.com Information:

Vintage 2010
Type White
Producer Pieropan (web)
Variety Garganega
Designation n/a
Vineyard n/a
Country Italy
Region Veneto
SubRegion n/a
Appellation Soave

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Website Information:

Pieropan Soave Classico
Soave Classico

This is the freshest, youngest wine in the Pieropan family range. It is made entirely from fruit grown in their own vineyards situated in the Soave Classico zone and planted only with indigenous grape varieties.

Sheet
Denomination: Soave Classico DOC
Provenance: Hillside vineyard in the Soave Classico zone.
Grape variety: Garganega: 85 % | Trebbiano di Soave: 15%
Age of vines: 6 – 60 years depending on the vineyard.
Vineyard: Volcanic soils, situated at 100-300 m above sea level, facing west.
Yields: Per hectare: 80-90 hl (2.5 kg per vine)
Training: Guyot trained with 5200 vines per hectare. and pergola veronese whit 3000 vines per hectare
Defence method: Holistic, low environmental impact approach to pest control.
Buds per vine: 8-10 buds per vine
Harvest: Hand-picked starting from mid-September for the Trebbiano di Soave and from October for the Garganega.
Vinification techniques: The grapes are de-stemmed and crushed with the free run juice fermented separately between 14-18°C in glass-lined cement tanks.

Organoleptic properties
Color: Brilliant straw yellow colour with greenish hints.
Perfume: The delicate nose is reminiscent of almond blossoms and marzipan.
Tasting notes: Good depth of fruit on the palate, nicely balanced by a zingy acidity that enhances its long length.
Alcoholic content: 12º
Total acidity: 6 ‰

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.

Serving suggestions
It makes an excellent partner for soups, starters, especially vegetable based such as asparagus, peas, courgette, egg-based dishes or seafood and fresh water fish dishes. It is an excellent aperitif, especially when served with simple canapés. Serve at 12°C.