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Flat front label of wine

Bertani Secco-Bertani 2001

Other Red Blends from Veneto, Italy
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    Winemaker Notes

    Secco-Bertani has been in continuous production for over 150 years and is rightly extolled as the "grandfather" of ripasso-technique Veronese wines. With the classic ripasso process, grape must is left to rest for a few days in spring on freshly drawn lees from Bertani's Recioto Amarone wine. Launched in the late 1850s, Secco-Bertani was in all likelihood the first ripasso Valpolicella to earn a substantial following outside its native Italy.

    Bertani is headquartered at the palatial neo-classical Villa Novare north of Verona in Italy's Veneto region. One of northeast Italy's most prestigious wine producers, Bertani owns all its own vineyards from which it produces an array of estate-grown wines. Founded in 1857, this family-owned estate has enjoyed a reputation for quality from the start. Bertani Amarone is justly celebrated as a standard bearer for its category.

    Grape Varieties
    Corvina Veronese 70%; Rondinella 25%; Molinara 5%

    Bouquet
    Delicate, characteristic of mature wine, with scents of spices and nuts.

    Taste
    Dry, well balanced with a pleasing hint of bitterness in its lingering finish.

    Critical Acclaim

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    Bertani

    Bertani

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    Bertani, Veneto, Italy
    Video of winery
    Located near Verona in the province of Veneto in northeast Italy, Casa Vinicola Bertani is one of the region's most important and influential wine producers. Bertani produces a full spectrum of the classic wines of the Veneto and has enjoyed a reputation for quality from the start.

    Bertani was founded in 1857 by brothers Gaetano and Giovan Battista Bertani. Prosperous wine merchants who believed that quality winemaking held the key to the future, the Bertanis invested their funds in buying some of the finest vineyards in the province and making their own wines. Consequently, unlike most other local producers, Bertani owns its own vineyards and so is able to oversee the entire winemaking cycle from start to finish.

    A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine.

    The sub-region of Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of Veneto’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Recioto and Amarone follow the same blending patterns but are made from grapes left to dry for a few months before pressing, resulting in wines that are intense, full-bodied, heady and often, quite cerebral.

    Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, apricot, or yellow peach, have smoky and exotic aromas and a sapid, fresh, mineral-driven finish.

    Much of Italy’s Pinot Grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    SOU44581_2001 Item# 86233