• Pieropan Ruberpan Valpolicella Superiore Doc red wine bottle from Veneto, Italy
  • Pieropan Ruberpan Valpolicella Superiore Doc red wine bottle from Veneto, Italy

Pieropan Ruberpan Valpolicella Superiore Doc

Corvina-led Valpolicella Superiore from the organic Pieropan estate, with appassimento-influenced depth

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$70
$79
$70
Tax included.

Region : Veneto, Italy

Product Type : Corvina, Corvinone, Rondinella, Croatina

Vintage: 2021
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Pieropan Ruberpan Valpolicella Superiore Doc is an expressive bottling that brings together dark cherry and plum notes, savoury spice and a structured, food-friendly finish.

Winemaking prioritises definition and drinkability, with controlled fermentation and gentle handling, followed by a patient maturation that smooths structure and adds quiet depth. The philosophy behind the wine supports environmentally mindful farming, prioritising balanced vines and healthy fruit as the foundation for transparent flavour and vintage expression.

Driven by a commitment to craftsmanship, the winery's work centres on thoughtful viticulture and patient maturation, producing wines that earn attention for their poise and personality. 

Want to know more about this wine? Check out the tasting notes and wine attributes

Wine details
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14% ABV - 750 ml - Valpolicella Superiore DOC, Veneto, Italy

Rating: Top-rated wine

Sustainability
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Certified organic (all wines since the 2015 vintage); the first Soave estate to convert to organic farming, in 2008.

Tasting notes
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Deep ruby red with garnet reflections. Intense aromas of ripe black cherry, dried plum, and violet with notes of dark chocolate, vanilla, and Mediterranean herbs. The palate is full-bodied and velvety, with concentrated flavours of blackberry compote, sour cherry, and baking spice, framed by well-integrated tannins and a gentle warmth. Long, satisfying finish with notes of cocoa, leather, and a touch of dried fig.

Serving temperature
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Serve at 16-18 °C

Food pairings
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Osso buco alla milanese, grilled lamb shoulder with rosemary and anchovy, wild mushroom risotto with truffle oil, aged Asiago with fig jam, braised oxtail with polenta

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