2020 Pieropan, `La Rocca` Soave Classico, 6x750ml

2020 Pieropan, `La Rocca` Soave Classico, 6x750ml

2020 Pieropan, `La Rocca` Soave Classico



The soil of La Rocca is unique in Soave being a limestone outcrop in a sea of basalt. Single vineyard made solely from Garganega grapes, this has pure aromas of almonds and honey, with an intense, concentrated palate.

Availability: 4 weeks

Case size: 6 / Bottle size: 750ml

Duty Status
From £129.00

Critics Score: 92

Publication: Eric Guido, Vinous

Drinking Dates: 2023-2032

A deep golden colour captures the eye long before the 2020 Soave Classico La Rocca can captivate with its sweetly-scented mix of white flowers, crushed almonds, apple and hints of vanilla custard. It’s texturally deep and opulent in feel, yet this impresses even more with its saline-mineral core and vivid blend of baked pear offset by sour melon. The 2020 La Rocca leaves a staining of primary concentration, along with hints of candied lime that seem to fizzle upon the senses. There is so much balanced pleasure to be found here. No rush, there is easily a decade of evolution in store for patient readers.

2020 Pieropan, `La Rocca` Soave Classico

Pieropan's estate covers 58 hectares of vineyard which are situated on the stony hills of Soave Classico. The Pieropan family has been producing wines in Soave since the 1890s. Indeed, they were the first producer to bottle a wine with the name Soave on the label in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first producer in Soave to make a single-vineyard wine, 'Calvarino', in 1971. Nino's two sons, Andrea and Dario, took over the running of the estate in 2017 when Nino fell ill and before he passed away in April 2018. From the 2015 vintage onwards, all Pieropan wines are organically certified.

The grapes were grown in the vineyard of 'La Rocca', which takes its name from the adjacent medieval castle and fortress ("La Rocca") that dominate the town of Soave, just east of Verona. The soil in La Rocca is unique in Soave in that it is a limestone outcrop (the same soil as in Valpolicella Classico) in a sea of basalt. Because of this soil, the family feels they get sufficient ripeness in the Garganega to make a wine solely from this variety.

After gentle, whole-bunch pressing, there was a short period of maceration on the skins followed by fermentation at 20ºC in stainless steel tanks and 500 litre oak casks. 60% of the wine remained in 500-litre oak casks while the remaining 40% was aged in 2,000 litre 'botti' or large barrels for one year. The wine was then aged for four months in bottle before release.