Valpolicella RIPASSO - Bertani

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

Vinification: Second “ripasso” fermentation. In March, the fresh young vintage Valpolicella is put to referment on the still slightly sweet skins of Amarone. Aging in 50 hl French oak barrels (9 months)

Tasting notes: Warm and mature wine which highlights the characteristics of Valpolicella linked to freshness and drinkability, but also the richer and more concentrated notes of chocolate and black cherry, attributable to dried grapes.

Pairings: Tasty first courses such as risotto with porcini mushrooms, pasta all’amatriciana and carbonara; grilled and roasted meats. It also goes well with medium-aged cheeses.