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2017 BERTANI Soave Sereole

BERTANI Soave Sereole 2017

  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 182923
  • Format
  • Format
  • 12x750ml
  • Listing type
  • Listing type
  • Open
  • Status
  • Status
  • Available
  • Country
  • Country
  • Italy
  • Regulated designation
  • Regulated designation
  • Denominazione di origine controllata (DOC)
  • Region
  • Region
  • Veneto
  • Appellation
  • Appellation
  • Soave
  • Classification
  • Classification
  • Classico
  • Varietal(s)
  • Varietal(s)
  • Garganega 100 %
  • Color
  • Color
  • White
  • Sugar
  • Sugar
  • Dry
  • Closure type
  • Closure type
  • Cork
  • Aging vessel type
  • Aging vessel type
  • French oak barrels
  • Length of aging
  • Length of aging
  • 6 months
  • About this winery

    Bertani’s story began mid-19th century when brothers Giovan Battista and Gaetano Bertani purchased some land in Quinto di Valpantena, north of Verona, in 1857. Although established 13 years prior, the first wine wasn’t released until 1870. Unlike most vintners at the time, the brothers owned both the winery and vineyards, giving them full control of farming and winemaking from start to finish. Bertani was one of the first to bottle its wines and export to foreign markets. Over the years,...

    See the BERTANI detail page for more information on this brand

  • Tasting notes

    A straw-yellow colour with golden highlights; the floral bouquet has overtones of elderflower and pear, developing into sweeter aromas of yellow-fleshed fruits such as apricot, pineapple and melon. Plush on the palate, balanced with sapid notes that enhance the structure.

  • Viticultural notes

    100% Garganega. The wines are Pergola-Veronese trained with a planting density of 3000 plants per hectare and vertical trellised with a density of 5000 plants/ha.

  • Winemaking notes

    The grapes are picked by hand in the middle of October, when they are ripe and rich in aromatic substances. Destemming is followed by gentle crushing with partial contact with the skins at a low temperature of 7°C, followed by fermentation at a controlled temperature of about 16°C in 75-hl French oak barrels.