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Primary Notes: Bramble, blackcurrant Ripe cherry
Body: Medium +
Acidity: Medium -
Alcohol (%): 12%
Origin & Awards
Origin: Veneto, Italy
Fermentation: Heavy wood
Awards: >90 pts
Serving Temperature: Best served between 16–18 degrees.
Asian Food Pairing: Peking duck, braised beef
Western Food Pairing: Risotto with porcini mushroom, grilled meat
Bertani Ripasso Valpolicella 2019
On 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: flavorsome pasta and rice dishes such as risotto with porcini mushrooms, grilled and roast meat and medium-matured cheeses.
Blend of 85% Corvina Veronese, 10% Merlot, 5% Rondinella.
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°F to 72°F, lasting for about two weeks. Second fermentation, Ripasso, takes place month later in March. The wine ages in 50 hl Veronese-Bertani French oak barrels for nine months.
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 2,024 plants per acre. The harvest is done by hand at the end of September.