In a Nutshell
Deliciously exotic fruit with perfect acidic freshness.
This wine has an intense gold colour with perfumes of dried apricots and lightly toasted almonds. The Recioto di Soave has a perfectly balanced palate, with just the right level of delicate sweetness offset by fresh acidity. Lovely, rich, almost exotic fruit comes through on the palate, with a baked peach character and a long, perfumed finish.
Straight after picking, the grapes were laid on straw mats in a well-ventilated loft to dry for approximately five months. The name derives from the fact that only the best part of the bunch is used - the 'recie' or ears of the bunch. These grapes are the ripest because they have had the best exposure. A small amount of botrytis was encouraged, approximately 10-15% in total. In early spring, the semi-dried grapes were pressed, then the must was fermented and aged in large oak casks for two years. The wine spent a further six months in bottle before release.
Pieropan’s estate covers 35 hectares of vineyard, all of 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.