RUBERPAN
VALPOLICELLA SUPERIORE DOC

Denomination: Valpolicella Superiore DOC
Geographical location: Monte Garzon, Cellore d'Illasi
Soil: Soil rich in pink limestone, with a component of clay and chalk
Grapes: Corvina Veronese 60%, Corvinone 30%, Rondinella 5%, Croatina Veronese 5%
Age of the vines: 20 years
Altitude: 300 - 500 m.
Exposure: south
Yield: 40-50 hl (1-1.5 kg per plant)
Training system: Guyot (5800 vines per hectare)
Defense method: Certified organic viticulture
Load of buds: 6-8 buds per vine
Alcohol: Vol. 14%
Total acidity: 5.85 g/l
Ph: 3.36
Serving temperature: 14-16 °C
Manual harvest during the first half of October. Crushing and destemming of the grapes. 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, with subsequent refinement in the bottle for a few months.
Color: Ruby red, transparent and brilliant. Perfume: Typical hints of cherry, small red fruits and blackcurrant jam. Pleasant spicy notes, bitter chocolate and a marked balsamic note. Palate: fresh and tasty with fruity character; tannic and delicate texture.
The perfect wine to have on the table. A good pairing with first courses such as: lasagna with meat sauce, stuffed pasta
with wild boar or with a simple plate of spaghetti with homemade tomato sauce. Particularly suitable for meat-based second courses, such as roast chicken, grilled meats, skewered birds or even with a plate of mature cheeses and mustards.