Founded in 1857, this family-owned estate has enjoyed
a reputation for quality from the start. Secco-Bertani has been in continuous production for over 150 years and is rightly extolled as the “grandfather” of ripasso-technique Veronese wines. With the classic ripasso process, grape must is left to rest for a few days in spring on freshly drawn lees from Bertani’s Recioto Amarone wine. Launched in the late 1850s, Secco-Bertani was in all likelihood the first ripasso Valpolicella to earn a substantial following outside its native Italy. Bertani is headquartered at the palatial neo-classical Villa Novare north of Verona in Italy’s Veneto region. One of northeast Italy’s most prestigious wine producers, Bertani owns all its own vineyards from which it produces an array of estate-grown wines.
Secco-Bertani Ripasso della Valpolicella Valpantena
The first wine ever produced by the company, Secco-Bertani originated around 1870 on the hills of the Valpantena. Today it is still a timeless classic, a true point of reference by which wine-making standards are set. From prime estate vineyards in the heart of Verona’s Valpolicella Valpantena wine district.
Grape Varieties: Corvina Veronese 70%; Rondinella 25%; Molinara 5%
Vinification The wine undergoes an 11-day maceration in vats at a controlled temperature and with programmed remontages. In March it is refermented over Recioto Amarone skins, following the traditional Veronese technique called “Ripasso”. 75% of the wine ages in large Slavonian oak casks, 25% in French oak barriques, for approximately 18 months; it is refined in bottle for a minimum of 90 days.
Deep garnet red color.
Delicate bouquet, characteristic of mature wine, with scents of spices and nuts.
Taste Dry, well balanced with a pleasing hint of bitterness in its lingering finish.
It, Now! |
The basic Valpolicella wine that has been fermented in Autumn is then put over these Recioto and Amarone skins that, being still full of un-fermented sugars, start a second fermentation. These skins still contain aromatic compounds, tannins, etc. that thanks to this second, short fermentation are transferred to the simple Valpolicella wine. Ripasso is an Italian word meaning “review“, “go over again“.
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