Bertani Secco-Bertani Original Vintage Edition 2010 Front Label
Bertani Secco-Bertani Original Vintage Edition 2010 Front Label

Bertani Secco-Bertani Original Vintage Edition 2010

  • RP91
  • WS91
750ML / 13.5% ABV
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  • JS91
  • WS90
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750ML / 13.5% ABV

Winemaker Notes

Dark ruby core, red to platinum rim. Aromas of dried herbs mixed with plum, cocoa powder, cherry cordial. Sour cherry palate, black tea and cherry pit. Dusty tannin profile with mid-palate grip and a generous coffee bean finish. Alcohol and acid are moderate and balanced. Good concentration. Pure and linear. Lovely old-vine complexity though it seems youthful at this point. Dry, well-balanced with a pleasing hint of freshness in its lingering finish.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2010 Secco Bertani will make you think of Vespa motorcycles and nostalgic scenes from the movie, Roman Holiday. Packaged with retro flair, this “vintage edition” is composed of Corvina, Sangiovese Grosso, Syrah and Cabernet Sauvignon. Apparently, the blend is some sort of secret recipe that Bertani has jealously safeguarded since 1889. It shows plush fruit notes with measured spice, chocolate and tobacco. Drink 2014-2020.
WS 91
Wine Spectator
An elegant red, with a finely knit core of steeped black cherry, to- bacco, mineral and licorice wrapped around ripe, polished tannins. Silky on the palate, with juicy acidity running through to the long, spiced finish. Corvina, Cabernet Sauvignon, Sangiovese and Syrah. Drink now through 2025.
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Bertani

Bertani

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Bertani, Italy
Bertani Winery Video

Bertani’s impact on Veneto wine making, particularly in Amarone production, is so considerable that ‘Bertani’ and ‘Amarone’ are nearly synonymous. Their 150+ year history is dotted with groundbreaking initiatives and royal accreditation. While respectful of their past, Bertani strives towards innovation, using progressive techniques and equipment allied with extensive experience and a deeply felt respect for tradition to provide wines of uncompromising quality. 

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Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’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. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

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, yellow peach, melon or orange zest and have smoky and floral 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.

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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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

RPT41258397_2010 Item# 137699

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