Valpolicella Ripasso

Bertani

APPELLATION

Veneto

GRAPE VARIETIES

85% Corvina Veronese, 10% Merlot, 5% Rondinella

WINEMAKERS

Giovan Battista Bertani
Gaetano Battista Bertani

TECHNICAL DATA

Acidity
3.5
Alcohol
13.5%

BACKGROUND

Bertani’s impact on Veneto wine making, particularly in Amarone production, is so considerable that ‘Bertani’ and ‘Amarone’ are nearly synonymous. Their 150+ year history is dotted with groundbreaking initiatives and royal accreditation. While respectful of their past, Bertani strives towards innovation, using progressive techniques and equipment allied with extensive experience and a deeply felt respect for tradition to provide wines of uncompromising quality.

TERROIR & VINTAGE NOTES

The wine is produced in the hills of the Valpantena and Valpolicella Classica area. The soil is mainly calcareous-marl with a part that is volcanic, rich in iron.

The vines are vertical-trellised, with Guyot pruning and a planting density of 5000 plants/ha. The harvest is done by hand at the end of September.

WINEMAKING

The first fermentation takes place in special wide and shallow steel tanks, which are ideal for increasing contact between must and skins, at a temperature of 68 to 72°F, lasting for about two weeks. Second fermentation, Ripasso, takes place month later in March.

AGING

The wine ages in 50 Hl Veronese-Bertani French oak barrels for 9 months.

TASTING NOTES

n the nose it has a very clean and intense aroma of ripe red fruit with hints of dark fruit, such as bramble, blackcurrant and ripe cherry. It is velvety and well-balanced, full and round while maintaining a lively and intense grip, with a sapid aftertaste. This dense Ripasso can be easily matched with different Italian dishes: flavoursome pasta and rice dishes such as risotto with porcini mushrooms, grilled and roast meat and medium-matured cheeses.

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