Valpolicella Ripasso DOC
Made in Bertani. “How” is important, “where” is fundamental.
85% Corvina Veronese, 10% Merlot and 5% Rondinella. The vines are vertical-trellised, with Guyot pruning and a planting density of 5000 plants/ha.
From the Tenuta Novare, Valpolicella Classica and Valpantena vineyards. Soil calcareous-marl, clay and basalt.
Second fermentation “ripasso”. In March, the fresh, young vintage Valpolicella undergoes a secondary fermentation on the still slightly sweet Amarone skins.
Ageing in 50-hl French oak barrels (9 months).
A warm, ripe wine in which the characteristics of Valpolicella are highlighted, linked to freshness and drinkability, but also the richer and more concentrated notes of chocolate and sour cherry, ascribable to the dried grapes.
Flavour some pasta and rice dishes, such as Porcini mushroom risotto, Amatriciana pasta and Carbonara; grilled and roast meat. It also goes well with medium-matured cheeses.
