Bertani Secco-Bertani Original Vintage Edition 2010

  • 91 Robert
    Parker
  • 91 Wine
    Spectator
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Bertani Secco-Bertani Original Vintage Edition 2010 Front Label
Bertani Secco-Bertani Original Vintage Edition 2010 Front Label

Product Details


Varietal

Region

Producer

Vintage
2010

Size
750ML

ABV
13.5%

Your Rating

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Somm Note

Winemaker Notes

Dark ruby core, red to platinum rim. Aromas of dried herbs mixed with plum, cocoa powder, cherry cordial. Sour cherry palate, black tea and cherry pit. Dusty tannin profile with mid-palate grip and a generous coffee bean finish. Alcohol and acid are moderate and balanced. Good concentration. Pure and linear. Lovely old-vine complexity though it seems youthful at this point. Dry, well-balanced with a pleasing hint of freshness in its lingering finish.

Professional Ratings

  • 91
    The 2010 Secco Bertani will make you think of Vespa motorcycles and nostalgic scenes from the movie, Roman Holiday. Packaged with retro flair, this “vintage edition” is composed of Corvina, Sangiovese Grosso, Syrah and Cabernet Sauvignon. Apparently, the blend is some sort of secret recipe that Bertani has jealously safeguarded since 1889. It shows plush fruit notes with measured spice, chocolate and tobacco. Drink 2014-2020.
  • 91
    An elegant red, with a finely knit core of steeped black cherry, to- bacco, mineral and licorice wrapped around ripe, polished tannins. Silky on the palate, with juicy acidity running through to the long, spiced finish. Corvina, Cabernet Sauvignon, Sangiovese and Syrah. Drink now through 2025.

Other Vintages

2015
  • 91 Wilfred
    Wong
  • 91 James
    Suckling
2012
  • 90 Wine
    Spectator
Bertani

Bertani

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Bertani, Italy
Bertani Winery Video

Bertani’s impact on Veneto wine making, particularly in Amarone production, is so considerable that ‘Bertani’ and ‘Amarone’ are nearly synonymous. Their 150+ year history is dotted with groundbreaking initiatives and royal accreditation. While respectful of their past, Bertani strives towards innovation, using progressive techniques and equipment allied with extensive experience and a deeply felt respect for tradition to provide wines of uncompromising quality. 

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

PIN341807_2010 Item# 137699

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