From Verona: Amarone Wine Tasting Tour with Transportation
Enjoy a guided wine tour of the Valpolicella valley by air-conditioned minivan from Verona. Taste the acclaimed Ripasso and Amarone wines in the most beautiful winerie...
Profile
Structure
Drinking window
Best 3 to 10 years from vintage.
vintage3 yrs10 yrs12 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: cherry, dried plum, dried violet, tobacco, light cedar
Palate: morello cherry, dried herbs, tobacco, light spice, cedar
Bertani's Ripasso benefits from the estate's traditional Corvina-Rondinella blend and refermentation over dried Amarone skins, producing a mid-weight red with the freshness typical of the traditional house style.
What it pairs with
- Pasta e fasoi (bean and pasta soup) The wine's high acidity and medium tannin complement the starchy, leguminous soup of the Veneto.More wines for pasta, pizza and risotto →
- Grilled pork ribs Cherry fruit and tobacco notes pair comfortably with charred, sweet pork ribs.More wines for pork →
With cheese
Asiago d'Allevo
Our pick Mezzano and Vecchio have a firmer, more savoury paste that wants a red with some structure. A Ripasso, refermented on dried Amarone skins, gives medium tannin and high acidity, enough to match the cheese without drowning it.
Monte Veronese
Our pick D'Allevo turns slightly piquant with age, per Qualigeo. A Valpolicella Ripasso, refermented on dried Amarone skins, brings medium tannin and a little more weight than Bardolino, enough to meet that savoury edge.
How to serve Bertani Valpolicella Ripasso
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
- Pair with. Pasta e fasoi (bean and pasta soup), Grilled pork ribs. Match the wine's structure to the dish's fat and salt.
History
Bertani's Valpolicella Ripasso was established as the estate's mid-tier offering, sitting between their fresh Valpolicella and the long-aged Amarone. The ripasso technique adds structure and dried-fruit character to the fresh Corvina base.
- 1985Bertani Valpolicella Ripasso first produced
- 2010Valpolicella Ripasso formally recognised as its own DOC appellation
Facts
- Producer
- Bertani · visiting guide
- Grapes
- Corvina (70%), Rondinella (30%)
- Classification
- Valpolicella Ripasso DOC
- Oak
- Aged 18 months in large Slavonian oak; refermented on dried Amarone skins
- ABV
- 13.5%
- Price
- €18-28 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 1985
Frequently asked about Bertani Valpolicella Ripasso
What does Bertani Valpolicella Ripasso taste like?
On the nose, cherry, dried plum, dried violet, tobacco, light cedar. On the palate, morello cherry, dried herbs, tobacco, light spice, cedar. Structurally medium-bodied, medium tannins, high acidity with a medium finish. Bertani's Ripasso benefits from the estate's traditional Corvina-Rondinella blend and refermentation over dried Amarone skins, producing a mid-weight red with the freshness typical of the traditional house style.
When should I drink Bertani Valpolicella Ripasso?
Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Bertani Valpolicella Ripasso?
Pasta e fasoi (bean and pasta soup) is the canonical pairing; Grilled pork ribs is the other strong match. The wine's high acidity and medium tannin complement the starchy, leguminous soup of the Veneto.
What grapes are in Bertani Valpolicella Ripasso?
The blend is Corvina (70%), Rondinella (30%). The wine is classified as Valpolicella Ripasso DOC.
Tags
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