0
Categories
Drinks
Alkoholos italok
Sweets
Snacks
Tartós élelmiszerek
Alapanyagok
Presents
Your cart is empty
Country: Italy
Region: Veneto
Volume: 0.75 l
Grape varieties: Cuvée
Area: Soave
Grape variety: 85% Garganega, 15% Trebbiano di Soave
Soil: calcareous and volcanic
Certificates: BIO
Alcohol: 12%
This is the newest, youngest marketed wine in the Pieropan family's range. It has been produced since the early 1900s. It is made from 100% fruit grown on their own vineyards in the Soave Classico zone. It is made only from indigenous grape varieties.
The capitals are between 6 and 60 years old, there are 3,000 to 4,800 of them per hectare, depending on the cultivation method. The soil of the plantations located at an altitude of 100-300 meters above sea level is of calcareous or volcanic origin.
Manual harvest is typical, Trebbiano di Soave from mid-September and Garganega from October. The capital load is around 2.5 kg, which means a juice yield of 80-90 hl per hectare. The grapes are harvested and gently pressed, then fermented at a low temperature (14-18°C) in glass-lined concrete tanks. The wine is kept on fine lees in concrete tanks until spring, then it is bottled and marketed after another month of resting.
Region: Veneto
Volume: 0.75 l
Grape varieties: Cuvée
Area: Soave
Grape variety: 85% Garganega, 15% Trebbiano di Soave
Soil: calcareous and volcanic
Certificates: BIO
Alcohol: 12%
This is the newest, youngest marketed wine in the Pieropan family's range. It has been produced since the early 1900s. It is made from 100% fruit grown on their own vineyards in the Soave Classico zone. It is made only from indigenous grape varieties.
The capitals are between 6 and 60 years old, there are 3,000 to 4,800 of them per hectare, depending on the cultivation method. The soil of the plantations located at an altitude of 100-300 meters above sea level is of calcareous or volcanic origin.
Manual harvest is typical, Trebbiano di Soave from mid-September and Garganega from October. The capital load is around 2.5 kg, which means a juice yield of 80-90 hl per hectare. The grapes are harvested and gently pressed, then fermented at a low temperature (14-18°C) in glass-lined concrete tanks. The wine is kept on fine lees in concrete tanks until spring, then it is bottled and marketed after another month of resting.