M�rke: Pieropan

Ruberpan
This red is both elegant and structured.
Rich and concentrated on the nose, it has a good depth on the palate, with flavours of red berry fruit, black
cherries and blackberries balancing fresh vivacious fruitwith silky tannins.
Denomination: Valpolicella superiore DOC.
Grape varieties: Corvina Veronese: 60%
Rondinella, Corvinone and Croatina Veronese: 30%
Old traditional valpolicella varieties: 5%
Geographical location: Val d'Illasi, hills of Cellore d'Illasi in the Valpolicella zone.
Vineyard characteristics: Clay, chalky soils, situated at 350-500m above the sea level.
Training: Guyot with 5800 vines per hectare.
Defence method: Production all organic certificated
Buds per vine: 6-8 buds per vine.
Age of vines: The vineyard was planted in 2000.
Yields: 35-40 Hl per hectare or 1 - 1.5 kg grapes per vine
Harvesting: Hand harvest from 1-20th October.
Withering: 12 days with regular pumping over and daily punching down the cap.
Malolactic fermentation does not take place. The wine ages in cask and
barriques for thirty months followed by a period in bottle before release.
Vinification techniques: Grapes are pressed and destemmed. Fermentation temperature 23-24° C 12
days whit regular pumping over and daily pinching down the cap.
Ageing:
Organoleptic properties:
This wine age in 500 and 2500 litre barrels for 18/24 months followed by a
period in bottle before release
color:
perfume:
tasting notes:
total acidity:
alcoholic content:
sugar:
brilliant ruby red colour
tipically reminescents of cherry, strawberry fruit
palate complex with beautiful notes of fruit and finish and spicy character
too; wine with good potential to age well
5.8-6.2‰;
13,5°
2-3 g/l
Serving suggestions: Perfect with starters such as stuffed pasta, or tomato suaces, particularly
good with roast poultry, grilled meat, game birds and mature cheese. Serve
at 14-15° C