Valpolicella Classico Superiore Ripasso "CATULLO" DOC Bertani
| Points sommelier | 93/100 | 2026 |
| Cave | Bertani |
| Dénomination | Valpolicella Classico Superiore Ripasso Doc |
| Millesime | 2019 |
| Cépages | 70% Corvina Veronese, 20% Corvinone e 10% Rondinella |
| Degré alcoolique | 13,50% |
| Cl | 75cl |
| Sulfites | Contient des sulfites |
| Code ICQRF | VR/6940 |
| Siège de la Cave | Bertani - Grezzana (VR) - Via Asiago, 1 |
| Bottle size | Standard bottle |
| Combination | Meat stewed, Medium-aged cheeses, Pasta with meat sauce, Meat and game stew, Roast meat, Cockerel grilled, Grilled meat, Scallops with mushrooms |
| Region | Venetian (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Valpolicella Classico Ripasso |
Bertani's Valpolicella Ripasso Classico Superiore "Catullo" is produced with a blend of different grapes: 70% Corvina Veronese, 20% Corvinone and 10% Rondinella. The production area is the Valpolicella Classica, at Tenuta Novare in Arbizzano di Negrar, near Verona. This wine is obtained by the refermentation on the skins of Amarone Classico, a procedure called "ripasso": the aging takes place for 12 months in French oak barrels and then for a year in concrete tanks.
Characteristics of this red wine
Upon organoleptic examination this wine shows an intense ruby red color. On the nose there are fruity hints of black cherry and cherry accompanied by notes of vanilla and chocolate. In the mouth it is decisive and persistent.
Suggested food pairings while tasting this red wine
It goes perfectly with all meat dishes, from game to grilled or roasted meats. To be served at a temperature of 16-18°C in a fairly large glass.
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