Medium ruby color; cherry, sandalwood, peppercorn on the nose; tart cherry, raspberry, plum, blackberry, cinnamon, tar, minerality, oak, dark chocolate on the palate.
Dry; creamy tannins and good acidity. Sweetness notes from ripe fruit, but braced by tartness and richness. Medium body. Robust wine made with valpolicella juices blended with leftover grape must from amarone wines. That gives depth to the tannins and accentuates the dark fruits. 13.5% ABV
“Ripasso” is Italian for “repassed.” The reference is to the use of the amarone (which is made from valpolicella blend) must—the stems, seeds, and grape skins left over from making amarone. This is blend of 85% corvina veronese, 10% merlot, 5% rondinella. Wines made with valpolicella blends rank just behind Chianti wines in total Italian winer production.
Bertani traces roots to 1850. Gaetano Bertani traveled to Burgundy and learned skills from famous winemaker Jules Guyot. Prosperous wine merchants, Bertani brothers Gaetano and Giovan Battista founded their winery in 1857 in Valpantena, north of Verona and west of Venice. By 1880, Bertani wines were exported worldwide. With their development of amarone, the winery and amarone are nearly synonymous. Andrea Lonardi is director of operations today.
Bertani Valpolicella Ripasso DOC 2020 is solid wine sometimes referred to a “baby amarone” since valpolicella juice blends with aramone must in the making process. The wine retains freshness and vibrancy of straight valpolicella pour but includes darker flavors and body. Pair with braised beef, grilled steaks; veal; venison; lamb; hearty pasta dishes; pork roast; barbecue beef and chicken; comfort foods—meatloaf, pizza, spaghetti and meatballs; burgers and sliders. Cheese—pecorino, aged parmesan, bra duro, bitto storico; strong cheeses. $21-26
