Bertani
Valpolicella Ripasso Valpantena 2023
| Denomination | DOC Valpolicella Ripasso Valpantena |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 20% Corvinone, 10% Rondinella |
| Aging | In 30, 54 and 75 hectolitre oak barrels and in 100 hectolitre cement tanks; 3 months of bottle ageing. |
Description
What kind of wine it is
The Valpolicella Ripasso Valpantena with Denomination of Controlled Origin by Bertani is an intense ruby red from Veneto, dry and enveloping, produced using the ripasso method. This intriguing blend combines Corvina Veronese, Corvinone, Rondinella and Merlot grapes. The bouquet intertwines wild berries and cherry with elegant hints of clove, toasted hazelnut and notes of chocolate. On the palate, it is full and rounded, supported by an intense tannic structure and a persistent finish with a pronounced fleshy structure.
Where it comes from
This renowned red is born in Veneto, within the famous Valpantena area. The vineyards trained with Guyot and pergola systems benefit from an extraordinary territorial vocation. The pronounced identity of the glass is largely due to the clay and basalt soils, enriched with marl-limestone components that give the sip a clear savouriness. The low yields ensure the wine has a dense body, accompanied by a pleasant and refreshing agility.
How it is produced
The vinification faithfully follows the ripasso method, which involves a second fermentation of the wine on the Amarone pomace. After a late manual harvest, maceration on the skins and fermentations take place in stainless steel tanks. The subsequent maturation phase in oak barrels and cement vats refines the elegance of the sip, which is completed with careful bottle ageing. The result is a harmonious tasting experience with enveloping tannins.
History and Curiosities
Ripasso best represents the winemaking tradition of Verona. This wine is born from the ancient ripasso technique: between January and February, the young Valpolicella is refermented on the Amarone skins to increase warmth, maturity, body and concentration. This historic practice combines the freshness of Valpolicella with notes of unparalleled richness.
Awards
-
2023
91/100
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
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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 Valpantena 2023 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2023 |
| 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 Curiosities Ripasso best represents the winemaking tradition of Verona. This wine is born from the ancient ripasso technique: between January and February, the young Valpolicella is refermented on the Amarone skins to increase warmth, maturity, body and concentration. This historic practice combines the freshness of Valpolicella with notes of unparalleled richness. |
| Origin | Valpolicella Valpantena |
| Soil composition | Marly-calcareous, clayey and basaltic |
| Cultivation system | Guyot and pergola |
| Plants per hectare | 4000 - 5000 |
| Yield per hectare | 10 q |
| Harvest | Late harvest |
| Fermentation | Between January and February |
| Production technique | Ripasso method: second fermentation on Amarone pomace; maceration on the skins; alcoholic and malolactic fermentation in stainless steel |
| Wine making | This wine is obtained from the second fermentation, known as ripasso: between January and February, the young vintage Valpolicella is left to referment on the still slightly sweet skins of the Amarone. |
| Aging | In 30, 54 and 75 hectolitre oak barrels and in 100 hectolitre cement tanks; 3 months of bottle ageing. |
| Allergens | Contains sulphites |