Bertani
Valpolicella Ripasso Classico Superiore Catullo 2021
| Denomination | DOC Valpolicella Ripasso Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 20% Corvinone, 10% Rondinella |
| Aging | Aged in 75-hectolitre French oak barrels for 12 months, then a further year in 100-hectolitre concrete vats; bottle ageing for at least 6 months. |
- Origin: still red wine from Veneto produced in Valpolicella Classica at Tenuta Novare
- Grape composition: 70% Corvina, 20% Corvinone, 10% Rondinella
- Ripasso technique: refermentation of Valpolicella on the Amarone Classico grape skins
- Maturation: 12 months in French oak, 12 months in concrete vats, at least 6 months in bottle
- Profile: notes of cherry, black cherry, vanilla, chocolate and pepper; 13.5% ABV, vegan
Description
What kind of wine it is
Catullo by Bertani is a Valpolicella Ripasso Classico Superiore that combines the typical smoothness of the region with a profound organoleptic richness. Made from a blend of Corvina, Corvinone and Rondinella, it reveals a fragrant bouquet of cherry and black cherry. These fruity notes are joined by spicy hints of vanilla, chocolate and white pepper. On the palate, it stands out for its silky tannins that prolong its aromatic persistence, finishing with a fresh and savoury finale. Its harmony enhances grilled meats, roasts, game and medium-aged cheeses.
Where it comes from
The grapes grow in the heart of the Valpolicella Classica, within the Tenuta Novare in Arbizzano di Negrar. Here, the rows trained with the double Guyot system sink their roots into marl-limestone soils with clay deposits. This composition promotes an excellent taste balance and a well-defined structure. The strong territorial bond allows this wine to reflect the elegance of the Venetian hilly landscape, interpreting it in an authentic and measured way.
How it is produced
Vinification follows the Ripasso method, which involves refermenting the Valpolicella on the Amarone pomace, increasing its structural calibre and complexity. The wine matures in French oak barrels for twelve months, absorbing delicate spicy nuances. It then rests for a further year in concrete vats to preserve its freshness and purity, finishing with bottle ageing of at least six months. The result is a classic and balanced red, also suitable for those following a vegan diet.
History and Curiosities
Born in the prestigious Novare Estate, Bertani's Catullo celebrates the excellence of the Ripasso method, enriched by a second fermentation on the prized Amarone Classico pomace. Faithful to tradition since 1857, this wine matures for twelve months in French oak barrels, completing its evolution in concrete vats. Suitable for those following a vegan diet and awarded 90 points by Wine Spectator, this refined Venetian red expresses on the palate all the elegance and aromatic richness that make Valpolicella Classica unmistakable.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1857
- Oenologist: Staff tecnico Angelini Wines & Estates
- Bottles produced: 1.000.000
- Hectares: 65
A path that at times is more difficult, but that builds solid relationships. It has never been enough to please our customers. We have always wanted to make them happy.
In 2021, the following wines were awarded:
- BERTANI - Amarone della Valpolicella Classico 2012: Doctor Wine (96/100), The Wine Hunter Award (GOLD), Vinibuoni d'Italia (CROWN); Valpolicella Classico Superiore Ognisanti di Novare 2019: Doctor Wine (95/100), The Wine Hunter Award (RED); Valpolicella Ripasso Classico Superiore Catullo 2018: The Wine Hunter Award (RED)
- VAL DI SUGA - Brunello di Montalcino Vigna Spuntali 2016: Doctor Wine (96/100), The Wine Hunter Award (RED), Vinibuoni d'Italia (CROWN); Brunello di Montalcino Vigna del Lago 2016: The Wine Hunter Award (GOLD); Brunello di Montalcino Poggio al Granchio 2016: The Wine Hunter Award (RED)
- TENUTE SAN SISTO: Verdicchio dei Castelli di Jesi Classico Superiore Massaccio 2019: Doctor Wine (95/100), Vinibuoni d'Italia (CROWN); Castelli di Jesi Verdicchio Classico Riserva San Sisto 2018: The Wine Hunter Award RED, Vinibuoni d'Italia (CROWN)
- CANTINA PUIATTI: Venezia Giulia Archètipi Sauvignon 2018: The Wine Hunter Award (RED)
- TREROSE: Vino Nobile di Montepulciano Riserva Simposio 2017: The Wine Hunter Award (GOLD), Vinibuoni d'Italia (CORONA); Vino Nobile di Montepulciano Santa Caterina 2018: The Wine Hunter Award (RED) Read more
| Name | Bertani Valpolicella Ripasso Classico Superiore Catullo 2021 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 70% Corvina, 20% Corvinone, 10% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Bertani |
| Story | History and Curiosities Born in the prestigious Novare Estate, Bertani's Catullo celebrates the excellence of the Ripasso method, enriched by a second fermentation on the prized Amarone Classico pomace. Faithful to tradition since 1857, this wine matures for twelve months in French oak barrels, completing its evolution in concrete vats. Suitable for those following a vegan diet and awarded 90 points by Wine Spectator, this refined Venetian red expresses on the palate all the elegance and aromatic richness that make Valpolicella Classica unmistakable. |
| Origin | Valpolicella Classica, Tenuta Novare ad Arbizzano di Negrar |
| Soil composition | Marly-calcareous, with clay deposits. |
| Cultivation system | Double Guyot |
| Production technique | Ripasso (second fermentation on the skins of Amarone Classico) |
| Wine making | This wine is produced through a second fermentation (ripasso): in March, the young vintage Valpolicella is refermented on the still slightly sweet skins of the Amarone Classico. It is aged for 12 months in French oak barrels, followed by a further year in concrete vats; bottle ageing lasts at least 6 months. |
| Aging | Aged in 75-hectolitre French oak barrels for 12 months, then a further year in 100-hectolitre concrete vats; bottle ageing for at least 6 months. |
| Total acidity | 5.7 gr/L |
| PH | 3.4 |
| Allergens | Contains sulphites |