The ripasso method brings two aspects of Valpolicella together: the freshness of young red wine and the added richness of Amarone grape skins. In Valpantena 2023, Bertani uses this approach to create a wine that combines extra depth with an inviting, balanced drinking style. It is a distinctive choice for meals where flavour matters as much as elegance.

Valpantena and its traditional grapes

The grapes are grown in Valpantena, in the eastern part of Valpolicella near Verona. Vineyards sit on marly limestone, clay and basalt soils, with Guyot and pergola training. Bertani’s stated blend for this wine comprises 70% Corvina Veronese, 20% Corvinone and 10% Rondinella, traditional grapes that underpin its fruit and structure.

How the ripasso method shapes the wine

In January and February, young Valpolicella undergoes a second fermentation on the still slightly sweet skins left from Amarone production. This gives the wine more texture and aromatic depth while retaining its fresh character. Maturation takes place in large 30-, 54- and 75-hectolitre barrels and 100-hectolitre concrete vats, followed by three months in bottle.

Tasting profile and food pairing

The wine shows an intense ruby-red colour, with aromas of cherry and woodland undergrowth complemented by spice and chocolate. The palate is fleshy and savoury, with engaging tannins. Its appeal lies in the contrast between the generosity created by the second fermentation and the lively character of Valpolicella.

Pair with porcini risotto, pasta with meat ragù, grilled meat, roasts or medium-aged cheeses. Supplied in a 750 ml bottle.