CHARACTERISTICS

TypeVino rosso fermo
Location Veneto

Grapes corvina veronese 60%, corvinone 30%, rondinella 5%, croatina veronese 5%

Sensations Colour: Ruby red, transparent and brilliant. Bouquet: Typical hints of cherry, small red fruits and currant jam. Pleasant spicy notes, black pepper, cinnamon, juniper berries and cloves. This is followed by very pleasant hints of vanilla, bitter chocolate and aromatic woods, ending with a refreshing balsamic note. Palate: Enveloping, fresh and savoury, with a fruity character; delicate tannic texture.

Vinification Hand-picked in the first and second ten days of October. Destemming and crushing of the grapes. Maceration and fermentation in steel tanks at 23°- 24°C. Twelve days of maceration with daily pumping over and punching down. Malolactic fermentation is not carried out. Maturation in French oak tonneaux (40-50% first passage) for 18/24 months, followed by several months of bottle ageing.

Alcoholic strength 14% vol

Allergens Contains sulphites

TASTING RECOMMENDATIONS

Tips Store in a cool place, away from light, with the bottle upright. Refrigerate for a maximum of 24 hours before opening. Open 5 minutes before serving.
Serving temperature 12 grades
GlassTulipano ampio
When to drink it Within 5-10 years
Pairing Meat menu

VINEYARD

Terrain Clayey and calcareous soil
Exposure and altitude South
Breeding method Guyot
Planting density 5800

PRODUCTION NOTES

Italy

"Ruberpan" Valpolicella Superiore DOC 2022

Ruberpan was born in Cellore d'Illasi, on the slopes of Monte Garzon in Verona, between 300 and 500 metres above sea level. Here, the soil is a mixture of clay, limestone and rich in mineral skeleton. These hills offer the vineyards beneficial temperature variations that help the grapes retain their vigour and freshness. An interesting fact: the name “Ruberpan” derives from “ruber”, Latin for “ruby red”, combined with “Pan”, which refers to the Pieropan surname. This is a relatively recent project, as the vineyard was planted “only” in 2000 and the first vintage was released in 2003. Valpolicella Superiore DOC, this wine meets stricter ageing requirements than the basic Valpolicella and has a higher minimum alcohol content, thanks in part to precise rules on yields per hectare. The blend includes 60% Corvina Veronese, 30% Corvinone, 5% Rondinella, and 5% Croatina Veronese. As always, Corvina and Corvinone provide structure, fruit and character. Rondinella and Croatina contribute aromatic nuances, roundness and a touch of rusticity that balances the profile. In the countryside, as mentioned, the yield is limited, between 40-50 hectolitres per hectare. Harvesting is done manually in the first and second ten days of October, in order to select well-ripened bunches. After crushing and destemming, alcoholic fermentation takes place in temperature-controlled steel tanks, with maceration lasting about 12 days and daily pumping over/punching down. This is followed by a rather long ageing phase involving slow maturation in tonneaux, up to 40-50% of which are first-use, for 18-24 months. Finally, a further period in the bottle precedes release for sale. Bright, transparent ruby colour with good intensity, the nose is rich, with notes of black cherry, blackberry jam and redcurrant confetti. Then cocoa, spices such as black pepper and cinnamon, a touch of toast, vanilla and aromatic woods. It closes with a balsamic accent. In the mouth, it is fresh and savoury, with a well-present but not intrusive fruitiness. Delicate but decisive tannins and good structure. The balance between acidity, warmth and juiciness is perfect, making it enveloping without being heavy. The finish is persistent.

When talking about Soave, it is difficult to ignore the name Pieropan. Not just a simple winery but a veritable institution that has been expressing the soul of this Venetian territory for almost 140 years. The Pieropan family's adventure began way back in 1880, when Leonildo first realised the potential of the vineyards on the volcanic slopes of Soave Classico. Today, his great-grandchildren Andrea and Dario are at the helm, having inherited an important legacy: not only a “famous” name but also a philosophy that focuses on respect for tradition while looking to the future. This is where bottles are produced that tell the story of a unique place with elegance and authenticity. But to truly understand a Pieropan wine, you first need to understand where it comes from. We are in Soave, in a corner of Veneto that is not only of rare beauty but also a combination of natural factors. Here, the soil is volcanic, dark and rocky. It is a soil that “stresses” the vines, pushing them to give their best and giving the wines produced here an unmistakable minerality and sapidity. This is the secret that makes Soave Classico so vibrant and persistent. But it is not only the soil that makes the difference. The vineyards, all owned by the winery, extend over gentle hills, perfectly exposed to the sun and caressed by a constant breeze that keeps the grapes healthy and concentrated. The vineyards are also cultivated organically, respecting the cycle of nature, without compromise. The grapes are harvested by hand, with meticulous care, to ensure that only the best bunches arrive at the winery. It is an ethical choice, but also an oenological one, which translates into superior quality.