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Bertani Valpolicella Ripasso DOC

Grape Variety: Corvina Veronese,Rondinella,Merlot


Alcohol: 13.5% Vol


Vinification: First fermentation: the harvest is done by hand at the end of September. Fermentation in special wide and shallow steel tanks, which are ideal for increasing contact between must and skins, at a temperature of 20 to 22℃and lasting for about two weeks. Second fermentation "RIPASSO":takes place in March on the Amarone skins that still have a good content of active yeasts, which allow the wine to ferment a second time.

Colour:It has an intense purple-red colour with purplish highlights.

Bouquet:On the nose it has a very clean and intense aroma of ripe red fruit with hints of dark fruit,such as bramble,blackcurrant and ripe cherry.

Taste: It is velvety and well-balanced, full and round while maintaining a lively and intense grip, with a sapid aftertaste.

Bertani Valpolicella Ripasso DOC

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