Bertani
Valpolicella Classico Le Miniere di Novare 2024
| Denomination | DOC Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 20% Corvinone, 10% Rondinella |
| Aging | Aged in cement tanks for 6–9 months; bottle ageing for at least 6 months. |
- Origin: Valpolicella Classico DOC, Le Miniere di Novare, Tenuta Novare in Veneto
- Grape composition: 70% Corvina, 20% Corvinone, 10% Rondinella; still red wine with 12.5% vol
- Ageing: fermentation in steel, 6–9 months in concrete and at least 6 months in bottle
- Profile: bright ruby colour; notes of cherry, wild berries and white pepper
- Pairings: pasta, meats, medium cheeses; serve at 16–18 °C in a large glass
Description
What kind of wine it is
Valpolicella Classico Le Miniere di Novare by Bertani is a Venetian red wine with a fresh, savoury and refined profile. This elegant blend of Corvina Veronese, Corvinone and Rondinella grapes reveals a fragrant nose of cherry and wild berries, enhanced by a distinctive hint of white pepper. On the palate, it is light and graceful, supported by well-integrated tannins and a long-lasting finish. Fermented in steel and matured in concrete, this controlled designation of origin wine pairs beautifully with flavourful meat dishes and medium-aged cheeses.
Where it comes from
The grapes are grown in the heart of the Valpolicella Classica, within the Novare Estate in Arbizzano di Negrar. The Cru Le Miniere stretches across two south-west facing terraces, situated above ancient mining tunnels. The vines are trained using the double Guyot system on soils of Eocene limestone and red marl, enriched by a layer of reddish clay. This unique geological formation profoundly influences the development of the grapes, giving the wine an unmistakable freshness and a marked savouriness that define its elegance.
How it is produced
The production process begins with a careful manual selection of the best bunches. Fermentation takes place entirely in stainless steel to preserve the aromatic integrity of the varieties. Afterwards, the wine matures in concrete vats for six to nine months, an essential step to soften the tannins and define its innate finesse. A further maturation in bottle for at least six months stabilises the flavour profile. In the glass, it displays a brilliant bright ruby red hue, a prelude to a balanced, persistent and utterly elegant sip.
History and Curiosities
Born in the renowned Cru of Tenuta Novare, this elegant wine embodies the expertise of Bertani, a historic winery founded in 1857. Known as the “wine born on iron” due to its location above the mining tunnels of Arbizzano di Negrar, it best expresses an exclusive terroir of just four hectares. The twenty-year-old vines, grown on south-west facing terraces between limestone soils and red marl, produce a red wine awarded by Gambero Rosso and Bibenda. An authentic Valpolicella Classico deeply connected to its land.
Awards
-
2024
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2024
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1857
- Oenologist: Staff tecnico Angelini Wines & Estates
- Bottles produced: 1.000.000
- Hectares: 65
A path that at times is more difficult, but that builds solid relationships. It has never been enough to please our customers. We have always wanted to make them happy.
In 2021, the following wines were awarded:
- BERTANI - Amarone della Valpolicella Classico 2012: Doctor Wine (96/100), The Wine Hunter Award (GOLD), Vinibuoni d'Italia (CROWN); Valpolicella Classico Superiore Ognisanti di Novare 2019: Doctor Wine (95/100), The Wine Hunter Award (RED); Valpolicella Ripasso Classico Superiore Catullo 2018: The Wine Hunter Award (RED)
- VAL DI SUGA - Brunello di Montalcino Vigna Spuntali 2016: Doctor Wine (96/100), The Wine Hunter Award (RED), Vinibuoni d'Italia (CROWN); Brunello di Montalcino Vigna del Lago 2016: The Wine Hunter Award (GOLD); Brunello di Montalcino Poggio al Granchio 2016: The Wine Hunter Award (RED)
- TENUTE SAN SISTO: Verdicchio dei Castelli di Jesi Classico Superiore Massaccio 2019: Doctor Wine (95/100), Vinibuoni d'Italia (CROWN); Castelli di Jesi Verdicchio Classico Riserva San Sisto 2018: The Wine Hunter Award RED, Vinibuoni d'Italia (CROWN)
- CANTINA PUIATTI: Venezia Giulia Archètipi Sauvignon 2018: The Wine Hunter Award (RED)
- TREROSE: Vino Nobile di Montepulciano Riserva Simposio 2017: The Wine Hunter Award (GOLD), Vinibuoni d'Italia (CORONA); Vino Nobile di Montepulciano Santa Caterina 2018: The Wine Hunter Award (RED) Read more
| Name | Bertani Valpolicella Classico Le Miniere di Novare 2024 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 70% Corvina, 20% Corvinone, 10% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Bertani |
| Story | History and Curiosities Born in the renowned Cru of Tenuta Novare, this elegant wine embodies the expertise of Bertani, a historic winery founded in 1857. Known as the "wine born on iron" due to its location above the mining tunnels of Arbizzano di Negrar, it best expresses an exclusive terroir of just four hectares. The twenty-year-old vines, grown on south-west facing terraces between limestone soils and red marl, produce a red wine awarded by Gambero Rosso and Bibenda. An authentic Valpolicella Classico deeply connected to its land. |
| Origin | Valpolicella Classica, Tenuta Novare in Arbizzano di Negrar, from the Le Miniere vineyard |
| Climate | South-west exposure. |
| Soil composition | Eocene limestones with Upper Cretaceous scaglia rossa, with a cultivation depth of about 1 metre composed mainly of reddish clays |
| Cultivation system | Double Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 100 q |
| Production technique | Selezione manuale accurata dei grappoli; fermentazione in acciaio inox; affinamento in vasche di cemento per 6–9 mesi; affinamento in bottiglia per almeno 6 mesi |
| Wine making | Careful manual selection of the bunches; fermentation in stainless steel; ageing in concrete tanks for 6–9 months; ageing in the bottle for at least 6 months. |
| Aging | Aged in cement tanks for 6–9 months; bottle ageing for at least 6 months. |
| Total acidity | 5.5 gr/L |
| PH | 3.35 |
| Allergens | Contains sulphites |