Official documents from as early as the mid-1500s attest to the Bertani family heritage in the Valpolicella region. At the start of the last half of the 1800s, brothers Gaetano & Giovanni Battista Bertani set out to establish a new benchmark for excellence in their craft. With a forward-looking spirit, they introduced revolutionary vine growing techniques developed by agronomist Jules Guyot, techniques to which Gaetano Bertani had been exposed during his years of political exile in France for his active role in the Italian Unification Movement against the Austrian Empire. The brothers Bertani became the first in the region to bottle and sell Veronese wines, such as Valpolicella Ripasso, Recioto and Soave on a larger scale. Today, Gaetano Bertani, great-grandson of founding brother Gaetano, and his sons, Giovanni and Guglielmo, maintain the family tradition and philosophy. Now in its sixth generation, the Bertani enterprise continues in the tradition of one of the oldest wine making families in Italy.
Tenuta Santa Maria’s Valpolicella Classico Superiore hails from the Bertani family’s estate at Villa Mosconi, in Arbizzano di Negrar. 75% Corvina, 15% Corvinone and 10% Rondinella grown in low-yield, calcareous clay soils. The fruit is harvested in late September, crushed, cold-pressed and fermented in stainless steel for 25-30 days, with daily punchdowns, before being transferred to casks ranging in size from 8 to 190 hectoliters. The wine ages for at least 14 months in traditional large oak barrels.
This is the way Valpolicella should be….VALUE PRICED, DRINKABLE AND DELICIOUS! Dark cherry and plum flavors glide across the palate, enhanced aromatically by marinated green olive, and cedar cigar box spice. Layered complexity, supple, medium bodied. The perfect red sauce-pasta or margarita pizza wine! Drink now.