In 1999, the Pieropan family purchased undeveloped land on the hillside of Garzon, 400 meters above sea level. The Illasi Valley lies west of Soave and has long been renowned for the quality of its Valpolicella. In 2000, Pieropan planted vines there. The south-facing vineyard, ideally situated, produces exceptionally ripe Valpolicella varieties. The limestone and clay soil, along with the windy, dry microclimate, create ideal conditions for producing rich, yet refined and elegant wines. The vineyard is certified organic.
The Pieropan Ruberpan is made from fresh grapes harvested entirely by hand in high-altitude vineyards. All varietals are macerated and vinified together in temperature-controlled stainless steel tanks at around 23 to 24 degrees Celsius. Fermentation lasts 12 days with regular pumping over and daily punching of the skins. Malolactic fermentation does not take place. The wine is aged for approximately 30 months in 500- and 2500-liter barrels. Afterward, the wine spends some time in the bottle.
This Valpolicella Superiore has a beautiful ruby red color in the glass and is full of typical aromas of cherries and strawberries. The aroma also reveals a fine spice and subtle earthy notes. The palate is delightfully fresh, soft, rich, and rounded, with beautiful fruity notes emerging. Thanks to the oak aging, we also detect some oak notes. All in all, a beautifully complex glass of wine with a remarkably fresh and lingering finish.
Italy
