Pieropan's estate covers 58 hectares of vineyard which are situated on the stony hills of Soave Classico. The Pieropan family has been producing wines in Soave since the 1890s. Indeed, they were the first producer to bottle a wine with the name Soave on the label in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first producer in Soave to make a single vineyard wine, 'Calvarino', in 1971. Nino's two sons, Andrea and Dario, took over the running of the estate in 2017 when Nino fell ill and before he passed away in April 2018. From the 2015 vintage onwards, all Pieropan wines are organically certified.
In 1999, The Pieropan family bought uncultivated land on the hill of Garzon, which is 400 meters above sea level in Cellore Illasi in. The Illasi valley is to the west of Soave, and has long been known for the quality of its Valpolicella. Pieropan planted vines in 2000. The vineyard is south-facing with good exposure that ensures excellent ripening of the Valpolicella varieties (Corvina, Corvinone, Rondinella and Croatina). The limestone and clay soil and the windy and dry micro-climate are all ideal conditions for the production of rich yet fine and elegant wines. The vines are trained using the guyot system, with 5,800 vines per hectare. The vineyard is certified organic.
Mild temperatures and moderate rains accompanied the winter season. The beginning of the vines’ growth cycle saw abundant rain, but was thankfully followed by a hot and dry period. This allowed for perfect health and organoleptic qualities in the grapes, making this 2015 vintage one of the best, if not the best, of the last 20 years.
Ruberpan is made from fresh grapes rather than the traditional dried or ripasso styles. All the varieties were macerated and vinified together in temperature controlled stainless steel tanks at approximately 23-24°C. Fermentation took 12 days with regular pumping over and daily punching down of the cap. No malolactic fermentation occurred. The wine aged in wood, some in barriques and some in casks, for 30 months. It then spent a further 12 months in bottle before release.
Brilliant ruby red in colour. The bouquet is full of typical cherry and strawberry fruit. The palate continues with complex layers of beautiful fruit notes and finishes with a spicy character. Ready to drink now but also has the potential to age well.