The first wine ever produced by the company, Secco-Bertani originated around 1870 on the hills of the Valpantena. Today it is still a timeless classic, a true point of reference by which wine-making standards are set. The result of a successful innovation, namely the technique of refermenting Valpolicella on the pomace of Recioto (with the recent addition of Amarone), Secco Bertani achieves a balance between fresh fruity quality, the spicy notes typical of the Valpantena and the concentration and structure which are the result of the particular vinification process used.
Thanks to its unique character and the world-wide prestige which it gave to Italian wine production, in the early years of the twentieth century it was rewarded with the Royal Warrant of the Italian Royal Family.
Wine Maker Notes
The wine undergoes an 11-day maceration in vats at a controlled temperature and with programmed remontages. In March it is refermented over Recioto Amarone skins, following the traditional Veronese technique called "Ripasso”. 75% of the wine ages in large Slavonian oak casks, 25% in French oak barriques, for approximately 18 months; it is refined in bottle for a minimum of 90 days.