Product details
Description
Bertani’s Valpolicella Ripasso originates from vineyards located on the hills of Valpantena and the Valpolicella Classica.
It is produced mainly with Corvina grapes, along with Merlot and Rondinella, harvested and entirely hand-selected at the end of September. The first fermentation takes place in special wide, shallow stainless steel tanks that allow for greater contact between the skins and the must, at a controlled temperature of 20-22°C for 2 weeks. The second fermentation, ripasso, occurs on the Amarone pomace, after which the wine ages in small Veronese casks of French oak for 9 months.
Bertani’s Valpolicella Ripasso shows an intense purple-red color with violet highlights. The nose opens with intense aromas of blackberry, blackcurrant and ripe cherry. On the palate it is full and harmonious, velvety, with a pleasantly lively and savory finish.
Perfect with first courses, particularly porcini mushroom risotto, this red wine is ideal with grilled meats, roasts and medium-aged cheeses.