(2013 Vintage) The grapes are de-stemmed and crushed with the free run juice fermented separately between 14-18°C in glass-lined cement tanks.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.
Wine Spectator(2013 Vintage) Rating: 90/100 - As reviewed by Wine Spectator on 12/31/2015
Wine & Spirits(2006 Vintage) Rating: 92/100 - As reviewed by Wine & Spirits Magazine on 04/09. A substantial Soave, this is made from late-harvested garganega grown in the calcareous soils of Pieropan's La Rocca Vineyard. It feels balanced and full, the oak providing firmness to flavors of quince and lemon. Tightly layered, with a savory mineral edge to the finish, this is suitable to several years of aging, or current drinking with roast veal.