Bertani
Valpolicella Ripasso Classico Superiore Catullo 2022
| Denomination | DOC Valpolicella Ripasso Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 20% Corvinone, 10% Rondinella |
| Aging | Ageing in 75-hectolitre French oak casks for 12 months, followed by a further year in 100-hectolitre concrete tanks; bottle ageing for at least 6 months. |
- Type and vintage: 2022 dry red wine from the Classico Superiore area produced using the Ripasso method
- Grape composition: 70% Corvina Veronese, 20% Corvinone, 10% Rondinella
- Aromas: Scents of cherry and black cherry with hints of vanilla, chocolate and white pepper
- Ageing: "Ripasso" on Amarone grape pomace; 12 months in oak barrels and 12 months in concrete
- Awards and dietary info: Rated 90 points by Wine Spectator; suitable for vegans
Description
What type of wine it is
Catullo Bertani is a still red wine that expresses the elegance of Valpolicella Ripasso Classico Superiore. Produced from a skilful blend of Corvina, Corvinone and Rondinella, this wine from the renowned Venetian winery Bertani stands out for its rich and harmonious profile. The vinification involves the use of the Ripasso Method, which gives complexity and structure. On the palate, it is dry, with soft and silky tannins, offering a smooth and well-balanced sip. Notes of cherry, sour cherry and sweet spices close in a fresh, savoury and clean finish, making it a classic red of remarkable drinkability and charm.
Where it comes from
The grapes destined for this wine come from the heart of Valpolicella Classica, specifically from the historic Tenuta Novare in Arbizzano di Negrar, Veneto. The vineyards, with vines of an average age of 20 years, are cultivated using the double Guyot system. The terroir is characterised by marly-limestone soils with clay deposits, a composition that promotes excellent taste balance and gives the wine a well-defined structure, allowing it to fully reflect the elegance of the Venetian hilly landscape.
How it is produced
The production of Catullo strictly follows the Ripasso Method, which involves a second fermentation of the young vintage Valpolicella in March on the still slightly sweet pomace of Amarone Classico. This process significantly increases the wine's structural character. Subsequently, the wine undergoes a period of ageing in French oak barrels for twelve months, where it acquires delicate spicy nuances. It then matures for a further year in concrete tanks to preserve its freshness and purity. The process concludes with bottle ageing for at least six months, making it also suitable for those following a vegan diet.
History and interesting facts
Created in the enchanting Novare Estate, Bertani's Catullo celebrates the centuries-old art of the Ripasso method. This fascinating process, which involves a second fermentation on the prized skins of Amarone Classico, deeply enriches the wine. The Bertani winery, faithful to its prestigious tradition since 1857, ages this elegant red first in French oak barrels and subsequently in concrete vats, ensuring perfect evolution. Awarded 90 points by Wine Spectator, this Valpolicella is also suitable for vegans.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1857
- Oenologist: Staff tecnico Angelini Wines & Estates
- Bottles produced: 1.000.000
- Hectares: 65
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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 Ripasso Classico Superiore Catullo 2022 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 70% Corvina, 20% Corvinone, 10% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Bertani |
| Story | History and interesting facts Created in the enchanting Novare Estate, Bertani's Catullo celebrates the centuries-old art of the Ripasso method. This fascinating process, which involves a second fermentation on the prized skins of Amarone Classico, deeply enriches the wine. The Bertani winery, faithful to its prestigious tradition since 1857, ages this elegant red first in French oak barrels and subsequently in concrete vats, ensuring perfect evolution. Awarded 90 points by Wine Spectator, this Valpolicella is also suitable for vegans. |
| Origin | Valpolicella Classica, Novare Estate at Arbizzano di Negrar |
| Soil composition | Marly-limestone soils with clayey deposits |
| Cultivation system | Double Guyot |
| Production technique | Ripasso method (re-fermentation of Valpolicella on the pomace of Amarone Classico) |
| Wine making | This wine is produced through a second fermentation (ripasso): in March, the young vintage Valpolicella undergoes a second fermentation on the skins of Amarone Classico, which are still slightly sweet. Ageing takes place for 12 months in French oak barrels, followed by a further year in concrete tanks; it is then aged in the bottle for at least 6 months. |
| Aging | Ageing in 75-hectolitre French oak casks for 12 months, followed by a further year in 100-hectolitre concrete tanks; bottle ageing for at least 6 months. |
| Total acidity | 5.7 gr/L |
| PH | 3.4 |
| Allergens | Contains sulphites |