Bertarè

The grapes are chosen through careful selection in the vineyard, in a double differentiated harvest, to allow the best ripening, and are immediately crushed and destemmed. Fermentation, carried out in small-capacity vessels, is conducted until the sugars are exhausted with frequent pumping over, to obtain a perfect extraction of the aromas and flavours of the fruit. In April of the following year, the wine is re-fermented on the pomace of Recioto or Amarone, enriching it with further aromas, colours, body and alcohol content.

This technique, typical of Valpolicella, is called “Ripasso”.

Valpolicella Ripasso Classico Superiore thus becomes a wine with high extract, high alcohol content and extreme longevity. Since 2018, Corteforte has been certified ORGANIC and has also obtained the SQNPI sustainability certification (Sistema Qualità Nazionale di Produzione Integrata, the Italian National Integrated Production Quality System) from the Consorzio Valpolicella.