The Pieropan family has produced wines in Soave since the 1890s and today, their estate comprises 58 hectares of vineyards planted on the stony hills of Soave Classico. In the early 1930s, they were the first producer to bottle a wine with the name Soave on the label. Nino Pieropan took over from his father in 1970 and became the first producer to make a single-vineyard Soave, ‘Calvarino’ in 1971. When Nino sadly passed away in 2018, his two sons, Andrea and Dario, began running the estate, continuing their family’s traditions and passion for making outstanding wine.

The Soave Classico has a richness and zest that is extremely attractive. It is scented and beautifully defined, with hints of honeysuckle and almond on the finish. Pieropan are famed for their two single-vineyard wines. The ‘Calvarino’ vineyard, owned by the family since 1901, is planted on the classic volcanic basalt of Soave Classico, while the ‘La Rocca’ vineyard is planted on the only limestone outcrop in the zone. The former is unoaked and mineral, reminiscent of good Chablis, while the latter, fermented in 500-litre barrels, is rich and opulent. ‘La Rocca’ has won seven gold medals at the International Wine Challenge over the years. Such consistency is rare but entirely expected from an outstanding producer like Pieropan.

While renowned for their white wines, the Pieropan family also produce exceptional Valpolicella and Amarone from their 16-hectare property in the Val d‘Illasi (to the west of Soave Classico), which they bought in 1999. Thanks to the vineyard's elevation of 40 metres above sea level, the wines produced here have a particularly ethereal character. Their ‘Ruberpan’ Valpolicella Superiore is fresh, scented and attractive, while their ‘Vigna Garzon’ Amarone is similarly elegant and perfumed. Both continue to get better from vintage to vintage as the vines mature and the hand in the cellar acquires greater certainty.

To accompany the opening of their new modern winery, Pieropan created a special wine, ‘Calvarino 5’. This blend of five vintages (2008, 2009, 2010, 2011 and 2012) represents the five years it took to build this new winery. The wine has great complexity and shows the immense ageing potential of Pieropan’s wines. The Recioto di Soave ‘Le Colombare’ is made by picking ripe, healthy grapes and allowing them to dry naturally for approximately five months. This causes them to dehydrate, concentrate their flavours and for botrytis to develop. The resulting wine has an intense gold, almost amber colour and boasts dried apricot and lightly toasted almond aromas, accompanied by a delicate sweetness and fresh acidity.

Soave is a renowned white wine region located east of Verona in the Veneto region of north-eastern Italy. The climate is predominantly mild and temperate, influenced by the nearby Alpine foothills and the moderating effects of the Adriatic Sea. Warm summers and cool nights promote slow ripening and good aromatic development, although spring frosts and occasional summer storms can present difficulties for growers.

The region’s vineyards cover a series of rolling hills and plains and are classified broadly into the Soave Classico zone, centred around the historic hillside communes of Soave and Monteforte d’Alpone, and the broader Soave DOC, which extends onto the lower plains. The soils in the Classico zone are predominantly of volcanic origin – basaltic and tuffaceous – giving the wines notable minerality and structure. In the wider DOC areas, soils include limestone, clay and alluvial deposits, producing lighter and more approachable styles.

Garganega is the principal grape variety and must make up at least 70 percent of any Soave, often blended with Trebbiano di Soave or Chardonnay. Garganega produces fresh, medium-bodied wines with flavours of white peach, pear, citrus and almond, often with a distinctive saline finish.

Soave Classico generally offers greater depth, texture and ageing potential, while wines from the broader zone tend to be lighter and easy-drinking. Top producers include Pieropan, Pra, Gini, Ca’ Rugate and Inama.

Garganega is an ancient white grape variety originating in the Veneto region of north-eastern Italy, and is most famously associated with the production of Soave and Gambellara wines. Thought to have been cultivated since Roman times, it remains one of Italy’s most widely planted native white grapes and is prized for its versatility and ability to express terroir.

Viticulturally, Garganega is a vigorous, late-ripening variety that can produce high yields if not carefully managed. It thrives on well-drained volcanic or limestone soils and typically forms long, loose bunches with thick-skinned berries. When yields are restricted, Garganega is capable of producing wines with excellent balance and concentration. It is relatively disease-resistant but can be susceptible to late-season rot, especially in cooler, wetter vintages.

While the vast majority of plantings are in the Veneto, small quantities are also grown elsewhere in Italy (particularly Umbria and Sicily, where it may also be known as Grecanico Dorato). Internationally, it remains rare but has attracted limited experimental plantings in Australia and California.

Garganega is best known for dry wines that offer aromatic notes of pear, white peach, citrus blossom and almond, often underpinned by a mineral or saline character. In Soave Classico, the wines can develop further complexity with age, gaining layers of honey, dried fruit and spice. The variety is also used to produce rich, concentrated Recioto di Soave, a traditional sweet wine made from partially dried grapes.