Bertonaia Marche Rosso IGP
Bertonaia Marche Rosso IGP
Bertonaia Marche Rosso IGP

Bertonaia Marche Rosso IGP


Bertonaia Marche Rosso IGP is one of the Terre di San Ginesio productions, made with local red grapes (mainly Merlot and Cabernet Sauvignon), harvested by hand. It is a wine with a deep ruby ​​color, spicy, intense both on the nose and in the mouth, pleasantly tannin, robust and persistent but harmonious. Excellent with consistent dishes such as roasts, stews and grilled but also game and stewed meats.

Type: Red Wine
Producer: Terre di San Ginesio srl.
Made in: Marche (Italia)
Alcohol content: 13.5% vol


The Merlot and Cabernet Sauvignon vineyards from which the fruits for this indigenous wine are harvested are located at an altitude of about 300-400 meters above sea level. The vinification of the different grapes takes place separately following the different harvest times, then the two wines are combined, once fermentation is complete, to go on to maturation in oak barrels. After bottling, there is a further refinement period in bottle.


Terre di San Ginesio srl. Ripe San GInesio (MC). The motto of the Azienda Terre di San Ginesio is: "the quality comes from the vineyard" then, for the production of fine wine, they decided to be sure to have good grapes and decided to grow them directly. These vineyards are all located in the municipalities of San Ginesio and Ripe San Ginesio, in a hilly area particularly suited to growing grapes. The company focuses on the production of high-quality wines and on careful research of local food, offering unique and hard to find products.

Made with red grapes from Le Marche. It contains sulfites.

General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, red wines match best with all red meats and game, to meat based pasta dishes, fermented cheese, aged cheeses and spicy cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.

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