The Bertani name represents centuries of wine-making experience. When brothers Gaetano and Giovanni Battista Bertani founded the historic cellar in the second half of the 19th century, their efforts were built upon an already firmly established viticultural heritage dating back to the 15th century. Combining their deep respect for tradition and appreciation for the land with an innovative and courageous spirit for quality wine-making, the two brothers gave birth to a highly successful enterprise that was quite trailblazing for the Veneto of that era.
They were the first in the region to bottle and sell typical Veronese varieties such as Valpolicella Ripasso, Recioto and Soave on a large scale, and innovative cultivation techniques (Guyot method for high-density, low-yield) and enological innovations (such as the Ripasso method, a second fermentation of Valpolicella created by “passing over” Recioto grape skins) brought them national and international recognition for winemaking quality.
Today, Gaetano Bertani, great-grandson of founding brother Gaetano, continues the Bertani family tradition with his sons Giovanni and Guglielmo. Guided by years of extensive wine-making experience and a continuing spirit of exploration, new labels produced from international grape varieties including Merlot, Syrah and Chardonnay stand alongside the more “classic” lineup of the region’s fine wines like Valpolicella Ripasso Superiore and Amarone Classico. Dedication and passion, respect for the vineyard and years of experience combined with a constant pursuit of the latest advancements in oenological technology come together to produce wines of timeless elegance, authentic expressions of the territory.
To produce the fine wines of longevity, elegance and balance for which Tenuta Santa Maria is known, meticulous care in the vineyards, sustainable agricultural methods minimizing the use of chemicals, and scrupulous attention to detail accompany every phase of the winemaking process. Wines are produced from grapes grown in three of the most characteristic terroirs of the Veronese region: Villa Mosconi Bertani in the Valpolicella Classica (Negrar), Tenuta Santa Maria alla Pieve in the Illasi Valley, and Grezzana in Valpantena.
Combining traditional methods, advanced technology, exceptional vineyards and experience passed down through generations of family tradition, the Bertani family continues to produce wines that express “elegance over strength; complexity as an expression of our terroir…because each wine should reflect its territory.” says Gaetano Bertani.
Produced from the typical white Veronese Garganega grape and cultivated with low yields, this Soave presents a complex bouquet of exotic fruits, pears, peaches, herbs and almonds with a generous minerality and hints of toasted vanilla. A pleasant surprise to the palate, rich and compact in the mouth while sustained by fresh acidity and persistency. The variety’s distinct flavor intensifies the softness of the wine.
Fermentation and long refinement in oak barriques of 50% of the must yields a Chardonnay that is particularly elegant and complex, with a notable balance between freshness and sapidity. Delicate perfumes of vanilla scents fade into more exotic aromas of pineapple, banana and citrus, finishing with hazelnuts and melted butter. This is a Chardonnay of great character that expresses the particular terroir of the Illasi Valley, especially adapted to white grape varieties.
This IGT wine is a fruity, spicy blend of a traditional Veronese variety, Corvina, and international grapes, Merlot and Syrah. The Pràgal opens with an enchanting bouquet of red fruit preserves, dried roses and black cherries alternating with subtler tones of dark spice, tobacco and black pepper. The addition of partially dried grapes (Corvina) lends soft tannins balanced with bright acidity; this wine charms with great structure and persistence.
This is a traditional Valpolicella, representative of the region and Bertani family tradition. The “Classico” designation refers to the areas where the very first Valpolicella vineyards were planted – on quality hillside sites, yielding the best fruit and therefore best wines. Typical aromas of fruit (blueberry, cherry) are accented by spicy notes of cinnamon and pepper. The palate is soft, fruity and warm with structured tannins, balanced with a pleasant acidity and a long finish.
The “Ripasso” (passed again) method was first introduced in the 1850’s and involves a secondary extended maceration and fermentation over Amarone grape skins. The process gives the wine greater complexity, a superior structure, bolder and softer body and an intense ruby red color. Though reminiscent of the more concentrated, dense Amarone wine, Valpolicella Ripasso is a younger, fresher expression. Tenuta Santa Maria continues the family tradition, producing a wine that is a true expression of the region’s indigenous Corvina, Rondinella and Corvinone grapes
This is a rich and intense wine, apparent immediately by its ruby red color. Soft tannins, well-balanced acidity and consistency are complimented by enchanting hints of wild berries and dried plums, accompanied by notes of coffee, eucalyptus and vanilla. This is a well-structured Merlot, expressing typical qualities of the variety, but also the unique character given by a partial “appassimento” for a portion of the grapes, typical of the region and style of the winery.
In Italian, the name Amarone literally means “Great Bitter,” and was actually coined in 1936 within the very cellars of the Villa Mosconi in reference to a wine the Bertani family had been producing under the name “Recioto Secco,” (Dry Recioto) to distinguish from the much sweeter Veronese Recioto also produced using the “apassimento” technique. This Amarone is the most intense of the Tenuta Santa Maria wines, with its characteristic aromas and complexity. The wine is ruby red in color with garnet reflections, and the impact of cherry preserves, spices, and dried rose petals lend complexity and elegance to the nose. Warm and subtle on the palate, it presents an important structure and high alcohol content, balanced by velvety tannins and bright acidity and freshness.
