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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.
Elegant, bright ruby red in colour with a fine rim. A finely drawn nose with aromas of ripe cherry and raspberry, some clove and forest floor. There is a beautiful arc of tension on the palate, with stimulating acidity and fine-grained tannins, the wine is persistent with great flow and plenty of fine oak on the finish. 93 Points - Othmar Kiem, Simon Staffler, falstaff.com
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