Typical note of cherry, small red fruits, currant jam and red roses. Pleasant spicy notes, black pepper,
cinnamon, juniper berries and cloves. Hints of dark chocolate, vanilla, aromatic woods and a distinct balsamic
character.Fresh, sapid, with fruity character; tannic and delicate texture.
Pieropan Ruberpan Valpolicella Superiore D.O.C.
Grape: Corvina Veronese 60%, Corvinone 30%, Rondinella 5%,Croatina Veronese 5%.
Colour: Brilliant, ruby red.
Production Area: Monte Garzon in Cellore d'Illasi.
Soil: Pink limestone rich in clay and chalk.
Method: Guyot (5800 vines per hectare).
Altitude: 300 - 500 m. a.s.l.
Harvest: Hand harvest from the 1st to the 20th of October.
Technique: Grapes are destemmed and pressed. Fermentation temperature is between 23-24 °C / 73-75 °F with maceration for 12 days with regular punching down for a delicate extraction of tannins and colours. It ages in French oak tonneaux (40-50% of first passage) for 18/24 months followed by a period in the bottle before release.
Analytical Data: Vol. 14%Total acidity: 5.85 g/lPh: 3.36.
Best Serve: 14-16 °C.
Pairing: The perfect wine to have on the table. A good pairing with first courses such as Bolognese lasagna, stuffedpasta with game or wild-boar ragout, or simply with a tomato sauce-spaghetti. Particularly good with roastpoultry, grilled meat, game birds and mature cheese.
