description
Details of wine
4 generations of winemakers represent the history of the Pieropan Winery, a reality that puts the vineyard at the center of its interest and the constant pursuit of quality excellence and the renewal of the winemaking processes. The use of organic agriculture identifies the strong focus on the sustainability of production.
Wine is something natural that has a life cycle to protect. Ruberpan Valpolicella Superiore was born in 2003 and its name derives from the Latin RUBER - ruby ??red and from "PAN", it connects the surname of the family with the chosen name.
The blend that gives life to this wine consists of 60% Corvina Veronese, 35% Rondinella Corvinone and Croatina Veronese, 5% of grapes from old traditional Valpolicella vines.
Transparent ruby ??color with hints of black cherry and blackberry jam, cocoa and spicy notes. Fresh and savory on the palate with a delicate tannin.
A table wine, excellent with elaborate first courses and second courses based on noble poultry, grilled meats and game.
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Color
Rubino trasparente e brillante.
Smell
Sentori di amarena e more in confettura, cacao e note speziate e tostate.
Taste
Fresco, sapido con carattere fruttato. Trama tannica e delicata.
Pairings
Vino classico da tavola, ottimo su primi piatti con salse rosse e paste ripiene, su secondi a base di pollame nobile, carni alla griglia, piccola selvaggina, formaggi di media stagionatura.
Details
Features
| YEAR | 2018 |
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| VINES | 60% Corvina, Croatina, Rondinella, Corvinone |
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| TRAINING SYSTEM | Guyot |
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| ALCOL | 14.00 |
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| FORMAT | 0,75 L Standard |
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| COLLECTED | Prima e seconda decade di Ottobre. |
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Details
Informations
| CLASSIFICATION | DOC Valpolicella |
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| TEMPERATURE | 16-18 |
| LOCATION | Val d'Illasi, colline di Cellore d'Illasi, zona di produzione del Valpolicella (VR) |
| GROUND | Argilloso e calcareo. |
| REFINEMENT | In fusti da 500 lt e botti da 2500 lt per 18/24 mesi ed un periodo di bottiglia. |
| ANNUAL PRODUCTION | 30000 |
| PLANTS FOR HECTARE | 5800 |
| WINEMAKING | Pigiatura e diraspatura delle uve. Temperatura di fermentazione 23-24 °C. Durata della macerazione 12 giorni con rimontaggi e follature quotidiane. La fermentazione malolattica non sempre svolta. |
| DECANTING | 1 ora |
| RETURN HALF | 35-40 hl |
| ACIDITY | 5.8 g/l |
Details
Awards
| EXPERT | YEAR | MARK |
| Veronelli | 2015 |  |
| Veronelli | 2016 | |
| Bibenda | 2015 |  |
| Bibenda | 2016 | |
| Wine Spectator | 2010 | 89 |
| Wine Advocated | 2015 | 89 |
| James Suckling | 2014 | 90 |
| James Suckling | 2015 | 90 |
| James Suckling | 2016 | 90 |
| James Suckling | 2017 | 92 |
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CELLAR
Name: Pieropan
Start-up year: 1880
Cultivated hectares: 70
Winemaker name: Dario Pieropan
Address: Via G. Camuzzoni, 3 - Soave (VR)
Web Site: www.pieropan.it
Four generations have worked at the Pieropan family estate since its foundation in 1890, each contributing something different depending on their generation, their knowledge and their entrepreneurial spirit. Viticulture and vinification began with Leonildo, a doctor in the small town of Soave, who, driven by his understanding of biology and chemistry began working in the family vineyards and cellars. His sons, Fausto and Gustavo continued his work with great passion, but the turning point for the estate came with Leonildo, grandson of the founder who, with the force of his sense of vocation, carved out his own style. A belief in the central importance of the vine, an unceasing pursuit of quality and innovative winemaking processes are the key charactestics of the Pieropan identity. Leonildo shares his great love of the earth with his wife, Teresita, and together they have instilled an appreciation of their familys land in their sons Andrea and Dario, who run the estate with their parents.