Valpolicella Ripasso Valpolicella Ripasso

Valpolicella Ripasso

Producer: Year: 2019 Region: Veneto


The Valpolicella Ripasso of the Bertani winery is so called because the fresh Valpolicella of the vintage is left to referment on the sweet skins of Amarone, hence the second fermentation or "ripasso". It's a red with an intense color with violet reflections, and a bouquet of blackberry, black currant and ripe cherry. In the mouth it's warm and pleasantly fresh with aromas of chocolate and black cherry.

Valpolicella Ripasso Bertani price

11,39 €

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Bertani is an historic wine brand recognized in Italy and abroad, whose history dates back to 1857 when the brothers Giovan Battista and Gaetano Bertani founded the winery in Quinto di Valpantena, today a fraction of Verona. In 1957, exactly 100 years after its foundation, the winery acquired the Tenuta Novare in Valpolicella Classica, located in a sort of natural amphitheater surrounded by woods with an extension of 190 hectares of which 62 are planted with vineyards. Today Bertani is synonymous with identity, typicality and style, elements common to all the labels produced exported all over the world.

Valpolicella Ripasso is obtained from Corvina Veronese grapes with a small addition of Merlot and Rondinella, grown in the vineyards of Tenuta Novare, Valpolicella Classica and Valpantena. The first fermentation takes place in special steel containers lower than usual to allow greater contact between must and skins, at a controlled temperature of 20-22 ° C for about 15 days. The second fermentation or "ripasso" takes place in contact with the Amarone skins, at the end of which the wine is aged in 50 hl French oak barrels. A red that can be pleasantly tasted in combination with savory dishes.

Region: Veneto

Year: 2019

Alcohol content: 13,5%

Volume: 75 cl.

Winery: Bertani

Grape:  85% Corvina Veronese, 10% Merlot, 5% Rondinella.

Pairing: Ideal with risotto with porcini mushrooms, pasta all'amatriciana and carbonara, grilled and roasted meats, medium-aged cheeses.s.

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