Bertani Valpolicella Ripasso

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

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

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

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