Bertani Valpolicella Valpantena 2023

The manual harvest takes place in the third week of September. Vinification begins with grapes picked from the bunches pressed and put in steel tanks (large and downs, suited to increase contact between skins and must limit mechanical) with a temperature of fermentation between 18-20°C.

Violet red colour. Intense notes of black currant red, plum, raspberry, black cherry and spice. On th epalate the wine opens, fresh with a good balance between acidity, sweetness and tannin. This wine goes perfectly with Italian style appetizers, pasta dishes and rich style dishes.

Deep dark red color with violet rim.

At the nose a deep scents of cherry, sour cherry and berries typical of Amarone della Valpolicellaand notes of spices and dry fruit typical of Valpantena.

In mouth the tannins are present even if soft and wrapped in the glycerin and in the flavor of red fruit.

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