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2016 BERTANI Valpolicella Ripasso Tenuta Novare

BERTANI Valpolicella Ripasso Tenuta Novare 2016

  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 802013
  • Format
  • Format
  • 12x750ml
  • Listing type
  • Listing type
  • Open
  • Status
  • Status
  • Unavailable
  • Country
  • Country
  • Italy
  • Regulated designation
  • Regulated designation
  • Denominazione di origine controllata (DOC)
  • Region
  • Region
  • Veneto
  • Appellation
  • Appellation
  • Valpolicella Ripasso
  • Varietal(s)
  • Varietal(s)
  • Corvina 80 %
    Rondinella 20 %
  • Alcohol Level
  • Alcohol Level
  • 13.5%
  • Color
  • Color
  • Red
  • Sugar
  • Sugar
  • Dry
  • Closure type
  • Closure type
  • Cork
  • Aging vessel type
  • Aging vessel type
  • French oak barrels
  • Length of aging
  • Length of aging
  • 9 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

    It has an intense red color with purplish highlights. On the nose it has a very clean and intense aroma of dark fruits, such as blackberry, blackcurrant and ripe cherry. It is velvety and well-balanced, full and round while maintaining a lively and intense grip, with a sapid aftertaste.

  • Winemaking notes

    The harvest is done by hand at the end of September. Fermentation in special wide and shallow steel tanks, which are ideal for increasing contact between must and skins, at a temperature of 20 to 22°C and lasting for about two weeks. The second fermentation takes place in March on the Amarone skins that still have a good content of active yeasts, which allow the wine to ferment a second time.