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Secco-Bertani Vintage Edition Zoom

Secco-Bertani Vintage Edition 2010

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Type: Valpolicella Valpantena DOC
Vineyard: Hills of the Valpantena valley
Grape: Rondinella and Corvina Corvina.
Bottle: 0,75l
Alcohol: 13,5% vol.
Serving temperature: 16-18°C
Food pairing: cured meats, semi-firm cow’s milk cheeses, eggplant parmigiana, long braised beef and wild game

First coursesMeatSalumi


Availability: In stock

Product Description


    Tasting notes

    Ageing:It ages in medium and big Slavonian oak cask and medium and big cherry wood casks for about 18 months
    Organoleptic characteristics: Very deep garnet red colour with purple nuances. At the nose scent of ripe cherry, evolving in black cherry notes, spices and dried fruit: the authentic Valpantena tones. In the mouth it shows an incredible balance of soft tannins and a goog acidity, with a long, sapid and persistent taste.

    About Secco- Bertani

    The first wine ever produced by the company, Secco-Bertani originated around 1870 on the hills of the Valpantena. Today it is still a timeless classic, a true point of reference by which wine-making standards are set. The result of a successful innovation, namely the technique of refermenting Valpolicella on the pomace of Recioto (with the recent addition of Amarone), Secco Bertani achieves a balance between fresh fruity quality, the spicy notes typical of the Valpantena and the concentration and structure which are the result of the particular vinification process used.

    Thanks to its unique character and the world-wide prestige which it gave to Italian wine production, in the early years of the twentieth century it was rewarded with the Royal Warrant of the Italian Royal Family.
    The vines are cultivated using the ”spalliera” method. The pruning is making using “Guyot” method with a density of 5.000 bases/ha.

    Area of production

    Hills of the Valpantena valley, in the districts of Quinto, Grezzana and Santa Maria in Stelle. A marl calcareous soil prevails in the eastern side, while in the western side the soil is argillaceous-calcareous, rich in iron.


    The manual harvest takes place in the first week of October.


    Grapes are picked from the bunches and pressed, then let in steel tanks with a fermentation temperature of 20° - 24° C for about 10 days. 2° Fermentation called “Ripasso”: It begins in March;the wine, made in October, is drawn from the vat and re-fermented on the pomaces of the Amarone and Recioto.
    These pomaces have a good sugar content that, with still active yeasts, makes Secco refermented.The fermentation is slow; it takes about a week, because in the month of March the temperatures in the cellar is still low. Thanks to these factors the wine acquires a better structure and red fruit flavours.

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