The grapes come from Bertani’s own Villa Novare estate which is in the heart of the Valpolicella Classico zone. The vines are in a protected south-facing natural amphitheatre with soils ranging from calcareous marls to moderately fertile soils on calcareous bedrock.
The harvest takes place at the end of September and is exclusively carried out by hand. After de-stemming and crushing, the grapes are fermented in wide, shallow stainless steel tanks which maximise the skin contact. The fermentation temperature is maintained at around 18-20C. By March, the first fermentation is long finished and the wine is refermented with a mixture of new dried grapes and spent skins already used to make Amarone and Recioto. This second fermentation takes place at a low temperature of 15-18C and lasts for around a week. Wood maturation lasts for fifteen months in a combination of Slavonian oak vats with capacities ranging from 800 to 3000 litres.
Violet red colour. Intense notes of black currant red plums, raspberry, black cherry and spice. Good fresh attack on the palate followed by good balance between acidity, sweetness and body.
Food Matching: Very versatile thanks to its combination of softness, fruit and body. Ideal with anything from duck and cherry sauce to tagliatelle al ragu.