The magic words for this wine are smooth, rich, and powerful. A true masterpiece, and at this price point, we can certainly call it outstanding. It's made from Corvina and Rondinella grapes. The wine is produced in the hills of Valpantena and Valpolicella Classica. The soil is primarily calcareous marl with some volcanic soil, rich in iron.
Manual harvest for Bertani Valpolicella Ripasso
Bertani is one of the finest producers of Veneto wines. The company was founded in 1857 by Giovanbattista and Geatano Bertani. The winery is located in Villa Novare, nestled among vineyards in the Valpolicella region north of Verona. Bertani was the winery that first recognized the value of this area and the tremendous opportunities it offered to promote Italian wines worldwide. Starting with improving vineyard quality and applying a winemaking culture learned in France, they succeeded in introducing Italian wine, and especially Verona, abroad. The result is superb, high-quality wines.
The grapes are harvested by hand in the heart of Venice. After harvest, a rigorous selection process takes place. The primary fermentation takes place in special wide and shallow steel tanks, ideal for increasing contact between the must and the skins, at a temperature of 20 to 22 degrees Celsius, lasting approximately two weeks. The secondary fermentation, Ripasso, takes place a month later, in March. The wine is aged for nine months in 50 hectoliter Veronese-Bertani French oak barrels.
A Valpolicella with great depth
This wine's character is characterized by great complexity and elegance, with cherries, raisins, and soft tannins taking center stage on the nose. The palate is very smooth with considerable depth, revealing notes of blackberry and cherry. Refined nuances of spice, chocolate, and plums grace the palate. A true delight for any wine lover! This dense Ripasso pairs easily with a variety of Italian dishes: flavorful pasta and rice dishes such as porcini risotto, grilled and roasted meats, and medium-mature cheeses.
2021
