Bertani - Ripasso Valpolicella 2015


From the intense, dark and determined purple colour with violet highlights, to the crisp aromas of black currant, ripe red plums, raspberry, black cherry and subtle oak, this 2014 Ripasso demands attention. The stunning scents are matched by juicy fruit flavours and there is a good balance of acidity, sweetness and body on the palate, with an ultimately dry mouth-feel and medium tannins.

  • 3 Point Summary

    Medium-bodied, well-balanced and alive with ripe fruit.

  • Did you know..?

    Bertani's Soave was served at the coronation of King George VI’s in 1937.

  • Awards


  • ABV


  • Food pairing

    Roasdted Duck in a Cherry Sauce


    Tagliatelle Al Ragu

  • Size

    75 cl

  • Closure


  • Vintage


  • Serve at Temp

    12-14 *C / 54-57 *F

  • Grape

    VALPOLICELLA BLEND - The Valpolicella Blend is based on three indigenous red-wine grape varieties grown in the Veneto region in Italy's north-east. Corvina, Rondinella and Molinara. Corvina provides acidity and sour-cherry flavours, Rondinella, lends colour and body to the blend whilst offering some herbal notes. Additional tannins and bright acidity are provided by Molinara.

  • Vineyard

    BERTANI, VALPOLICELLA, ITALY - From its status as the father of Amarone to the presence of its Soave on the menu for King George VI’s coronation in 1937, the history of Bertani is awash with landmarks. Established at the time of the Risorgimento – the 19th century unification of Italy – it has been a symbol of that new nation’s pride and dynamism ever since. Known for innovative modern styles such as BertaRosé and Due Uve, as well as an extensive library of Italian classics and stunning old vintages, this family-owned winery continues to set standards for the entire region.

  • Region

    VALPOLICELLA RIPASSO, ITALY - Valpolicella is the most famous red wine to come out of the Veneto wine region in north-eastern Italy. Valpolicella Ripasso Classico wines are produced under the Valpolicella Ripasso DOC from grapes grown within the traditional classico vineyard area of the Valpolicella. They are more complex than their regular Valpolicella counterparts and generally higher in tannins as the wines are re-fermented on the pre-fermented, tannin-rich skins of grapes used to make the area's dried-grape passito wines


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