Pieropan La Rocca Soave 2024

Pieropan is regarded as the very best producer of Soave in the Veneto. The Five Ways Team certainly agree.

La Rocca, first made in 1978, is named after the medieval castle and fortress overlooking the town of Soave. Made from 100% Garganega, grown on calcareous soil (the only soil of its type in Soave) and harvested quite late, often with a little botrytis. Following a brief skin maceration, fermentation and ageing takes place in tonneaux and botti for about fifteen months. Over the last few years Dario has been increasing the number of Slavonian tonneaux, contributing to a finer, more elegant La Rocca. Golden yellow in the glass, the nose recalls ripe exotic fruit, spice and roasted nuts, the palate multi-layered and complex with beautifully balanced richness and outstanding length. La Rocca is perfect with rich seafood dishes, white meats such as rabbit, pork and chicken and mature cheeses. Importers notes.