Pieropan
Pieropan Valpolicella Superiore Ruberpan 2021
| Denomination | Valpolicella DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% 按体积 |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, Corvinone, Croatina, Rondinella |
| Aging | In 500 and 2,500 litre barrels for 18-24 months, followed by bottle ageing. |
描述
The wine combines finesse and character. With good depth, it unfolds rich and deep aromas on the nose, with a clear perception of red fruit, black cherry and blackberry. The taste is fresh and agile, with enveloping tannic silkiness and pleasant drinkability.
香水
颜色
味道
服务于：
16 - 18 °C.
长寿：
10 - 15 years
醒酒时间：
1 hour
- 创办年份: 1880
- 酿酒师: Dario Pieropan
- 生产的瓶子: 590.000
- 公顷: 70
With an extension of 75 hectares, 55 in the Soave area and 20 in the Valpolicella area, the company produces about 650,000 bottles a year, of which about 65% are exported to 55 countries around the world.
There are three locations: the historic wine cellar in the heart of the village of Soave where, from its foundation until 2018, all stages of production have been carried out; the cellar in Tregnago, in Valpolicella, dedicated to the production of red wines and, finally, the brand new underground cellar, located on the slopes of the medieval Rocca di Soave, a modern, functional, avant-garde and innovative building, which covers approximately 8,000 square metres of land and is now the operational heart of the company. 阅读更多
| Name | Pieropan Valpolicella Superiore Ruberpan 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Valpolicella DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% 按体积 |
| Grape varieties | 60% Corvina, Corvinone, Croatina, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Pieropan |
| Origin | Val d'Illasi, Valpolicella area (Verona). |
| Climate | Altitude: 350-500 m. a.s.l. Exposure: South. |
| Soil composition | Clayey and calcareous. |
| Cultivation system | Guyot. |
| Plants per hectare | 5,800. |
| Yield per hectare | 3,500-4,000 kg/hectare. |
| Harvest | First and second decade of October. |
| Fermentation temperature | 23-24 °C |
| Fermentation | 12 days. |
| Wine making | Grapes are crushed and destemmed. Fermentation occurs at a temperature of 23-24°C and lasts 12 days with daily pumping over and punching down. Malolactic fermentation is not always carried out. |
| Aging | In 500 and 2,500 litre barrels for 18-24 months, followed by bottle ageing. |
| Total acidity | 5.8 gr/L |
| Allergens | Contains sulphites |
