||60% Corvina, Croatina, Rondinella, Corvinone
||Val d'Illasi, hills of Cellore d'Illasi in the Valpolicella zone (VR)
||Altitude: 350-500 m. a.s.l. Exposure: South.
||Grapes are pressed and destemmed. Fermentation temperature 23-24 °C for 12 days with regular pumping over and daily pinching down the cap.
||In 500 and 2500 litre barrels for 18-24 months followed by a period in bottle before release.
||Perfect with starters such as stuffed pasta, or tomato suaces, particularly good with roast poultry, grilled meat, game birds and mature cheese.
||Price Pieropan Valpolicella Superiore Bio Ruberpan 2016 € 17.49