Bertarose, a historic Bertani wine produced since as long ago as the 1930s, has now been given a more up-to-date style in order to bring out the best of the particular characteristics of the Molinara grape, which is vinified without appassimento. Bertarose reflects the optimum microclimatic conditions of the hills above Lake Garda enjoyed by the Molinara and Merlot vineyards. Special care is taken in the vineyards to enhance the quality of the Molinara, a grape variety traditionally used in the Valpolicella to produce Amarone. The innovative red vinification of the Molinara grapes combines with the traditional rose’ fermentation of the Merlot to give the wine its fresh and harmonious character. Perfect as an aperitif, it also goes well with salads, subtle flavoured pasta dishes and white meat.
Grape varieties and planting:
Molinara and Merlot.
The Molinara is grown with the “spalliera” method and Guyot pruning, 5,000 vines per hectare, and the Merlot is grown with the “cordon spur” method, 5,000 vines per hectare.
Area of production:
The grapes are grown in vineyards located on the hills above Lake Garda, where the soil is clayey-calcareous.
Harvesting takes place at the end of September. The two grape varieties are vinified separately. The process starts with an innovative kind of red fermentation, with skin contact, for the Molinara, and rosé fermentaion for the Merlot.
After fermentation the blending of the two wines takes place. This is followed by an ageing period of about three months in steel vats on the end-fermentation yeast.
Cherry red colour with purplish highlights. Fresh to the nose, with aromas of white blossoms such as cherry and almond, but also dog-rose, followed by hints of strawberry and cherry. Firm to the palate, good body enlivened by acidity and sapidity. Very long aftertaste.