Le Bertarole Valpolicella

2008 Valpolicella Red Blend

Le Bertarole Valpolicella is a captivating red blend from the renowned Valpolicella region. This 2008 vintage showcases a rich ruby hue that invites you to experience its depth. With a medium body, the wine strikes a perfect balance between elegance and richness, while its acidity brings a refreshing brightness, enhancing the overall mouthfeel. The tannins are notably structured, providing a firm backbone that supports the wine's complexity. On the palate, the fruit intensity is prominent, offering delightful notes of cherry and plum intertwined with subtle hints of spice and earthiness. This wine is dry, making it incredibly food-friendly and versatile for a variety of culinary pairings. With its harmonious composition, Le Bertarole Valpolicella is a delightful expression of the region's winemaking heritage.

Tasting notes:

Black Cherry

Leather

Baking Spice

Flavor profile:

Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Medium

Low Pronounced

Region:

Valpolicella

The northern Italian area of Valpolicella is famed for its red wines. Located in Verona to the east of Lake Garda, the principal grapes here are Corvina, Rondinella and Molinara. Valpolicella is tangy and cherry-fresh, perfect with pizza and pasta. Classico and Superiore wines from hillside vineyards offer extra depth and spice notes. But for real complexity, look to Amarone della Valpolicella. Made from partially dried grapes (called "appassimento"), this full-bodied wine offers gorgeous fruit flavors and ages for at least two years in oak. There is also Valpolicella Ripasso, a wine made by putting Valpolicella through pressed Amarone grapes. The DOC (Denominazione di Origine Controllata) designation for Italian wines was introduced in the 1960s. It is the main classification system used in the country and regulates what winemakers can and cannot do regarding wine style, varietal restrictions, minimum and maximum alcohol levels, aging techniques and growing regions.

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