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Pieropan 'Ruberpan' Valpolicella Superiore
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Description
65% Corvina, 30% Rondinella/Corvinone, 5% other native red varieties
Ruberpan is made from fresh grapes rather than the traditional dried or ripasso styles. All the varieties were macerated and vinified together in temperature controlled stainless steel tanks at approximately 23-24°C. Fermentation took 12 days with regular pumping over and daily punching down of the cap. No malolactic fermentation occurred. The wine was aged in 500 and 2,500 litre barrels for 18-24 months. It then spent further time in bottle before release.
Brilliant ruby red in colour, this wine has a bouquet full of typical cherry and strawberry fruit. The palate continues with complex layers of beautiful fruit notes and finishes with a spicy character. Ruberpan is ready to drink now but also has the potential to age well.
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