Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishmedium
Oaklarge or old casks

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 in the header is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryMedium finish

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.
  • Grilled pork ribs
    Cherry fruit and tobacco notes pair comfortably with charred, sweet pork ribs.

How to serve Bertani Valpolicella Ripasso

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
  4. 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.

  1. 1985: Bertani Valpolicella Ripasso first produced
  2. 2010: Valpolicella 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

corvina dry high acid medium body medium tannin medium term mood easygoing mood rustic occasion dinner party occasion weeknight old world pairs with charcuterie pairs with pasta red sauce pairs with pork price trade up rondinella still red value pick

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