Pieropan Ruberpan Valpolicella Superiore D.O.C.
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.
Details
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.
