||80% Corvina, 20% Rondinella
||Valpantena Hills, north of Verona, in the fifth, Grezzana, Santa Maria in Stelle.
|Composition of the land
||The soils are of limestone-marl and clay and limestone to the east, rich in iron, to the west.
||Vines grown on trellises, Guyot method.
||The wine undergoes an 11-day maceration in vats at a controlled temperature and with programmed remontage. In March it is re-fermented over Recioto Amarone skins, following the traditional Veronese technique called “Ripasso”.
||75% of the wine ages in large Slavonian oak casks, 25% in French oak barriques, for approximately 18 months; it is refined in bottle for a minimum of 90 days.
||Price Bertani Valpolicella Ripasso 2016 € 11.50