Valpolicella Ripasso DOC Bertani
The Ripasso represents the farm tradition of Verona and it is obtained by a very ancient method called “ripasso”. This method consists in the re-introduction of the young Valpolicella on the end-fermentation Recioto peels. The wine becomes warm and ripe. The Ripasso has the Valpolicella characteristics of freshness and drinkability, but also the most rich and concentrated emotions of chocolate and black cherry of the ripen grapes. It is made by Corvina Veronese 85%, Merlot 10% and Rondinella 5% grapes. They are cultivated with the trellised method with the guyot pruning and the density is 5000 trees per hectare. The cultivation is located in the Valpantena and the Classic Valopolicella hills. The soils are marl-calcareous and a part is volcanic rich of iron. The fermentation takes place in short and wide steel tanks to help the contact of the peels with the must at 20-22°C for about two weeks. The second fermentation, called “Ripasso” takes place in march on the Amarone peels because they still have active yeasts that allow the fermentation. Finally, the maturation of the Valpolicella Ripasso occurs in a Veronese – Bertani small barrel of 750 liters made by French oak, for 9 months.
Characteristics of the Valpolicella Ripasso DOC
It has an intense garnet color with purple reflections with a very intense smell. It is clean, rich of ripe red fruits and dark fruits aromas such as the blackberry, the black currant and the ripe cherry. The taste is velvety and harmonic, but also full and round. It has also a lively and intense sapid aftertaste.
Suggested pairings with this great red wine Bertani
The valpolicella Ripasso of Bertani is perfect with porcini mushrooms risotto, with amatriciana pasta or with carbonara. It is also very good with grilled and roasted meats. It is perfect with medium aged cheeses. It has to be served in Grand Ballon wine glasses at 18°C.