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Valpolicella Ripasso Bertani 2020

Valpolicella Ripasso Bertani 2020


Valpolicella Ripasso by Bertani is a typical red from Veneto made almost totally with Corvina grapes which carries out the second fermentation in contact with the Amarone skins and ages in oak barriques. Rich and velvety with a wide olfactory bouquet of ripe red fruits, currants and cherry in spirit, it is proposed on the palate with a full, round sip of sapid verve and palatal smoothness.




Valpolicella Ripasso DOC


Corvina Veronese 85%, Merlot 10% and Rondinella 5%


Alcohol content

13.5 %


75 cl Bottle


Alcoholic fermentation in steel vats controlled temperature for 14 days and second fermentation on the Amarone skins


9 months in French oak barrels of 750 l

Additional Notes

Contains sulfites


Valpolicella Ripasso from the historic Bertani winery is a red wine from the area of Verona, made from the indigenous Corvina grape variety and a small addition of Merlot and Rondinella. Among the Valpolicella wines, it has the most recent origin, really it is Amarone's little brother. A Ripasso is produced using a vinification technique that involves a technique of the same name, 'ripasso' which means "a further passage". The wine matures on the marc of Amarone and acquires body, structure and aromatic complexity. It is a soft and enveloping red wine, excellent with roasts or grilled meats.

Valpolicella Ripasso wine is produced on the Bertani estate, which stretches across the magnificent hilly territory to the northwest of the city of Verona. The Bertani winery is faithful to a style linked to tradition and the typicality of the territory of the wines, without easy concessions to international tastes. The Corvina, Rondinella and Merlot vineyards are located in Valpantena and the Valpolicella Classica area on soils consisting of calcareous marl and are managed using the Guyot method, with a planting density of around 5000 vines per hectare. Harvesting is carried out manually towards the end of September and after pressing, the grapes are sent to fermentation in stainless steel vats at a controlled temperature of 20-22 °C, with maceration on the skins lasting about two weeks. In March, the wine undergoes the 'ripasso' phase, a second fermentation on the Amarone marc. Before bottling, the wine matures for 9 months in 50 hectolitre French oak barrels.

Bertani's Ripasso is a wine that quickly conquers the palate of wine lovers, thanks to the intensity of its aromas, its pleasantness to drink and the perfect balance between rich aromas and freshness. It is a sort of synthesis between Valpolicella Classico wine and Amarone. In the glass, it has a rather dark red-purple colour with youthful violet reflections. To the nose aromas of ripe red fruit, small dark berry fruits and light sweet spices are predominant. To the palate it is harmonious and soft, with a rich and persistent centre of mouth. The finish is savoury and refreshing.


Intense purple red with violet nuance


Full, enveloping, velvet tannin and great sapid vein with long fruity persistence


Little red fruits, ribes, mulberry, cherry in alcohol aromas and light spices