# Ruberpan Valpolicella Superiore (2018)

- **Producer:** Pieropan
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina Veronese, Corvinone, Rondinella, Croatina Veronese
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–15 °C
- **Aromas & flavours:** red cherry, red plum, black plum, dried fruit, black cherry, vanilla, cedar, smoke, tobacco, earth, leather

## About this wine

Ruberpan Valpolicella Superiore is a 2018 red wine from the Valpolicella DOC in Veneto, Italy, produced by Pieropan. The wine's name, 'Ruberpan,' is a portmanteau of the Latin word 'ruber' (ruby red) and the Pieropan family name. This wine represents Pieropan's expansion into the Valpolicella region, beginning with land acquisition in the Illasi Valley in 1999. Unlike some traditional Valpolicella styles that utilize dried grapes or the Ripasso method, Ruberpan is vinified from fresh grapes. The grapes are sourced from the Monte Garzon vineyard in Cellore d'Illasi, which is situated at an elevation of 400-500 meters and planted on soil composed of pink limestone, clay, and chalk. Pieropan is a historic family winery, founded in 1880 in Soave, known for its dedication to traditional winemaking principles, minimal intervention, and organic viticultural practices, emphasizing the expression of the land and environmental responsibility.

## Interesting facts

- Ruberpan's name combines Latin for 'ruby red' with the producer's family name.
- This wine is made from fresh grapes, unlike Ripasso or Amarone styles.
- The vineyard is certified organic, reflecting a commitment to sustainability.

## Food pairing

The wine's medium+ body and tannins provide a good structure to complement the richness of red meats and savory dishes. Its fruit-forward character can harmonize with sauces and ingredients that have a touch of sweetness or earthiness.

## Wine making process

The winemaking process for Ruberpan Valpolicella Superiore begins with the destemming and pressing of the grapes. Fermentation occurs in temperature-controlled stainless steel tanks over 12 days, with regular pump-overs and daily punch-downs to facilitate gentle extraction. Malolactic fermentation is not performed. Following fermentation, the wine undergoes aging in 500 and 2,500-liter barrels (tonneaux) for 18 to 24 months. A period of bottle aging precedes the wine's release. The grapes are sourced from the Monte Garzon vineyard, which is managed under certified organic viticultural practices. The hand harvest takes place from October 1st to 20th. The 2018 vintage was characterized by a hot summer across Europe.