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Bertani Valpolicella Ripasso 2020

Bertani Valpolicella Ripasso

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/ 0.75 L btl

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Spec sheet

TypeRipasso wine
AllergensContains sulfites
Alcohol contenti13.5%

The wine

From the best Valpolicella Classica and Valpantena vineyards, which are the source of Casa Bertani’s exceptional range of wines, comes this splendid Ripasso, from soil which is as much limestone-marly as it is sometimes volcanic. The technique is standard: after the first fermentation in steel that takes place after the harvest, there is a second one, around March, which "runs back" the wine over the skins of the Amarone, which, far from being exhausted, are still really rich in extractive substances and native yeasts.

Be it Amarone in miniature or top-notch Valpolicella, Bertani's Ripasso is even further increased in stature by the exceptional nine-months’ aging in large 50 hl barrels which exalts the hybrid nature of this wine, which is young but well-developed and well-rounded at the same time, with a distinctly opulent personality set against a background of untamed youthfulness.

From its intense, dark and determined purple colour with hints of violet, this Ripasso hits you with its intense, crisp and broad ripe red fruit bouquet. Then follow deeper dark fruit notes, such as blackberry, blackcurrant and ripe cherry, jammy cherry and at times cherry in alcohol. Even though it is velvety, harmonious, full-bodied and intense, it is also sprightly and sleek, which contributes to its crisp, fruity and varietal nature and the interesting flavour, which just screams out to be drunk.

What does this wine taste like?

Purplish red / Carico / Violet glints
Ripe fruit / Confettura di ciliegia / Blackberries / Redcurrants / Spezie scure
Full-bodied / Morbido / Velvety / Harmonious / Fruit-forward / Agile / Sapido / Persistent

Drinking and storing

Serve between 16ºC and 18ºC

Food pairing

Formaggio a media stagionatura / Pasta all'amatriciana / Wild mushroom risotto / Carbonara pasta / Roast meats / Arrosto di vitello

Customer reviews

6 reviews

The winery



After having been a pupil of Dr. Guyot in Burgundy, in 1857 Gaetano Bertani returned to Venice to put into practice the most modern systems of vine cultivation. As a result of this, the Bertani name has passed into both Italian and European wine history as the winery that brought to the Valpolicella the fundamental technique for producing wines in the classic style and impeccably balanced. Held in high regard since the 19th Century and served at the most exclusive tables of...