A very long cold maceration on the skins before the original natural Bertani yeasts begin to ferment the wine. The wine is then drained off while still a little sweet and then goes through a further long, slow fermentation process partially in wood. 80% Original Corvina clones (Rizza, Nera and Corvinone), 20% Cabernet , Sangiovese, and Syrah
Wine maker notes
Cristian Ridolfi, Bertani’s winemaker, embarked on a journey to re-create the Secco as it was when it was first made :using the old blend, clones, winemaking methods, equipment that was used back then - a truly unique project. He referred to a document, in the Verona’s library, which described how Secco-Bertani was made back in 1888, written by the Commission of Agriculture and Industry of the time. Quickly was very interested in how the wine had such unique and distinctive characteristics: - no Ripasso technique was used; - different blend of grape varieties were used; - different aging vessels were used; - only Cherry and chestnut (rare to find today).
13. 5% abv
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 many other local producers, Bertani owns its own vineyards and so is able to oversee the entire winemaking cycle from start to finish. Recognition and success followed swiftly as Bertani became one of the first Veronese producers to export its wines on a significant scale. In the early years Bertani spearheaded a campaign to underscore the potential of Verona’s Valpolicella Valpantena wine district. The release of its Secco-Bertani Valpantena brand, still in production over 150 years later, is responsible for putting this DOC on the map. The late 1950s saw Bertani take center stage again, with the launch of a new-style Recioto della Valpolicella. Through the introduction of longer aging techniques, this traditionally sweet or sparkling red wine was dramatically transformed into the dry, opulent red we know today as Amarone, one of Italy’s most revered red wines. Recent years have been no less eventful. In 1986 an extraordinary cache of 1928 Recioto della Valpolicella Acinatico was discovered, bricked up behind the walls of a farmhouse on a Bertani estate where it had lain undisturbed since the twilight years of World War II. Tastings by experts confirm that the wine’s quality remains intact. A superb vintage, as exceptional as it is rare, it is served exclusively at charity events hosted by Bertani. To maintain its extensive vineyards, Bertani engages the skills of some of Italy’s most eminent viticulturalists. From its vineyards to its cellars, Bertani offers a fascinating and memorable introduction to Veronese winemaking at its best, where progressive techniques and equipment are allied with extensive experience and a deeply felt respect for tradition.