The Valpolicella Valpantena di Bertani is obtained from 80% Corvina Veronese and 20% Rondinella grapes. The reference vineyards, 10-15 years old, are trained using the Guyot system on soils characterized by calcareous marls, clay, and basalt. The harvest was carried out with a yield of 100 quintals per hectare. After red vinification, including must maceration on the skins and malolactic fermentation, the wine aged for 6 months in cement tanks plus an additional 3 months in the bottle.

VALPOLICELLA VALPANTENA BERTANI: TASTING NOTES

The Valpolicella Valpantena di Bertani is an intense ruby red color. On the nose, it offers aromas of pomegranate, blackcurrant, and wild berries intertwined with hints of aromatic herbs and subtle notes of dark spices. The palate is warm and soft, supported by well-polished tannins and a distinctly fruity finish. It pairs well with cold cuts and cheeses as well as flavorful meat-based dishes featuring red meats.