Province of Verona
Owners: Pieropan family
Winemakers: Leonildo, Andrea & Dario Pieropan
Production: 400,000 bottles
Hectares of vines: 45
Leonildo (Nino) Pieropan showed the world just how great Garganega can be. Nino recognised the importance of terroir early on, expanding the family’s hillside vineyards and creating his single vineyard wines, Calvarino in 1971 and La Rocca in 1978. Today, sons Andrea (viticulturist) and Dario (winemaker), maintain the family’s profound commitment to the terroir and tradition of Soave and, more recently, Valpolicella. The single vineyard Soave wines, Calvarino and La Rocca, are polar opposites, yet they share a remarkable capacity to age gracefully. Calvarino, with 30% Trebbiano, is oak-free with pure fruit that is tight and minerally. La Rocca, from the vineyard that overlooks the town itself, is late harvested and aged in large cask, displaying ripe tropical fruit with an intense, layered palate that is velvety and persistent. The new red wines, from the hilly Val d’Illasi in Valpolicella, are a true expression of the Pieropan style, favouring complexity and elegance. Recioto di Soave, invented by Leonildo Senior, is made with the best grapes from the recie – ears of the bunch – and dried on racks for five months. The wine is an exquisite balance between delicate sweetness and refreshing acidity.
The new red wines, from the hilly Val d’Illasi in Valpolicella, are a true expression of the Pieropan style, favouring complexity and elegance. The vineyard, on Monte Garzon with sweeping views of the valley, was planted in 2000 to Corvina, Corvinone, Rondinella and Croatina at 300-500 metres on soil rich in limestone and clay. Valpolicella Ruberpan, perfumed with red cherry fruit and sweet spice, is vivacious with silky tannins.
Valpolicella Ruberpan is elegant and perfumed with cherry and blackberry fruit and spice, the palate complex and elegant with lively fruit and silky tannins. The grapes for Amarone ‘Vigna Garzon’, (60% Corvina, 25% Corvinone and 15% Rondinella) are placed in trays and dried in the cellar using fans to avoid disease and botrytis and, after drying, the yield is a miniscule 300 grams per vine! Following pressing the must is fermented for approximately 30 days with daily punching down and it is then aged for three years in tonneaux plus one in the bottle prior. The wine has a heady perfume of black cherries, blackberries and plums, the palate round and complex with a powerful structure and a lovely freshness on the finish. The alcohol is often 16% but the wine carries it beautifully with Pieropan’s hallmark elegance.
Soave Classico DOC
Soave Classico DOC ‘Calvarino’
Soave Classico DOC ‘La Rocca’
Valpolicella Superiore DOC ‘Ruberpan’
Amarone della Valpolicella DOCG ‘Monte Garzon’
Recioto di Soave DOCG ‘Le Colombare’