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Ripasso Bertani


Ripasso Bertani

Valpolicella Ripasso DOC

Made in Bertani. “How” is important, “where” is fundamental.

Ripasso Bertani

Grape varieties and vineyards

85% Corvina Veronese, 10% Merlot and 5% Rondinella. The vines are vertical-trellised, with Guyot pruning and a planting density of 5000 plants/ha.

Production area

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).

Tasting notes

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.

Food pairings

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.