Bertani Recioto della Valpolicella Valpantena 0.5L 2012

Bertani Recioto della Valpolicella Valpantena 0.5L 2012

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89
0,50 l  -  13.00% by vol.
Bertani
Violet-red color much intense one. They detach to the nose a multitude of scents: from classic notes like plum, cherry and raspberries, accompanied from spices, vanilla, hay and cacao. In mouth it is full, fragrance, intense. The sugars are not elevated, leave a aftertaste along, of fruits of forest, chocolate and liquorice.
Violet-red color much intense one
To the nose a multitude of scents: from classic notes like plum, cherry and raspberries, accompanied from spices, vanilla, hay and cacao. In mouth it is full, fragrance, intense. The sugars are not elevated, leave a aftertaste along, of fruits of forest, chocolate and liquorice.
More info
Out of stock
Serving temperature:
16 - 18°C.
Longevity:
10 - 15 years
Food matching:
Name Bertani Recioto della Valpolicella Valpantena 0.5L 2012
Wine type Red sweet from withered grapes sweet
Classification
Year 2012
Format 0,50 l
Country
Region Veneto
Grapes 80% Corvina, 20% Rondinella
Location Hills of the Valpantena, to north of the city of Verona, in the zone of Quinto, Grezzana, Saint Maria in Stars
Composition of the land The lands are of rich marno-limestone argillaceous-limestone east nature and to the west in iron.
System "Spalliera", Guyot method
Plants n. x hectare 5.000
Harvest The grape harvest comes carried out to fine September with manual collection. The grapes come from the best vineyards, and from the best lives the beautifulr clusters are captured. After this taken care of selection the grapes are transported in yielded of withering and carefullied lay down in an only layer in cassettes.
Temperature fermentation The temperature begins them is much lowland (4°/5°C) in order then to catch up a temperature of 18°C before its interruption, so the attainment of 13% alcool ca. improve and jams the fermentation with the technique of the cold.
Period fermentation The selection of the clusters, you heal and perfectly mature, it withers naturally in I yielded. After a withering of approximately 150 days it happens the destemming and then the tamping of the grapes and begins the vinification.
Production technique Fermentation with the technique of the cold
Aging Matured in barrels of ciliegio of the ability to 30 hl, for approximately 12 months. After to put it in bottle it follows a period of sharpening at least three months
Alcohol 13.00% by volume
Production year 10,000 bottles
Matching Cakies with creams, cakies

Bertani

From this winery:
The Bertani wine company was founded in 1857 by two brothers, Giovan Battista and Gaetano Bertani, in Quinto di Valpantena to the north of Verona. Gaetano was already a wine-making expert, having learned the new techniques in France under Professor G...
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Vintage

xtraWine
90/100 
2012
Robert Parker
88/100 
2010
Wine Spectator
89/100 
2010
Veronelli
 
2009
Robert Parker
89/100 
2008
Robert Parker
90/100 
2006
Veronelli
 
2006
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