Four generations of the Pieropan family have been making wine in Soave since the 1890s and by the 1930s were the first to make a wine labeled as Soave. Today the estate, which covers 58 hectares on the stony hills of Soave Classico, is known as one of the most acclaimed in all of Italy for their white wines which exclusively feature traditional varieties.

They are most famous for their two single vineyard wines, the “Calvarino” and “La Rocca.”

Calvarino is a Soave classic and has been owned by the family since 1901. It is unoaked and with a high mineral quality coming from the classic volcanic basalt. La Rocca, situated on the only limestone bed in the area, is fermented in 500-liter barrels, and has won seven gold medals at the international Wine Challenge.

Also the family have been producing Valpolicella and Amarone with great success after purchasing a 16-hectare property in the Val d’Illasi,

From the 2015 vintage onwards, all Pieropan wines are certified organic, to respect the local terrain.

Veneto is located in northeastern Italy, stretching from the Dolomites to the Adriatic Sea, with Venice as its capital city. The region ranks among Italy's largest wine producers by volume, encompassing diverse terrain that includes Alpine foothills, flat plains, and the famous Valpolicella hills near Verona. Veneto's winemaking heritage spans centuries, with Roman settlements establishing many of the viticultural practices still used today.

The region benefits from a continental climate moderated by the Adriatic Sea and Lake Garda, creating conditions suitable for both sparkling and still wine production. Key appellations include Prosecco DOC and the prestigious Prosecco Conegliano Valdobbiadene DOCG in the north, Soave DOC for white wines, and Amarone della Valpolicella DOCG and Valpolicella DOC for reds. The varied topography ranges from volcanic soils in Soave to limestone and clay compositions in Valpolicella, each contributing distinct characteristics to the wines.

Glera dominates sparkling wine production, particularly in Prosecco appellations where it creates wines ranging from bone-dry to off-dry styles. Red wine production centers on indigenous varieties like Corvina, often blended with Rondinella and Molinara in traditional Valpolicella blends. The region is distinctive for its appassimento technique, where grapes are dried to concentrate flavors for Amarone production, and for pioneering modern Prosecco methods that transformed a regional specialty into an internationally recognized sparkling wine style.

Soave DOC is located in the Veneto region of northeastern Italy, encompassing vineyards in the provinces of Verona and Vicenza. The appellation was established in 1968 and centers around the medieval town of Soave, with the historic Soave Classico zone representing the original hillside vineyards that have been cultivated since Roman times. The production area extends across volcanic soils formed from ancient lava flows and sedimentary deposits.

The appellation is built almost entirely on the Garganega grape variety, which must comprise at least 70% of any Soave blend, though many producers use it exclusively. The climate benefits from cooling influences from Lake Garda to the west and the pre-Alpine foothills to the north, creating significant diurnal temperature variation during the growing season. Volcanic basalt soils in the Classico zone and limestone-clay compositions in the broader DOC area contribute to the wines' mineral character and aging potential.

Soave wines typically display fresh citrus and stone fruit flavors with distinctive almond notes on the finish, a hallmark of the Garganega variety. The volcanic terroir imparts a characteristic mineral backbone and crisp acidity that allows these wines to develop complexity with age. While many Soave wines are designed for early consumption, examples from the Classico zone and top producers can evolve for several years, developing honeyed notes and greater textural depth while maintaining their essential freshness and elegance.