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Amarone Classico Bertani is a timeless wine, in the unique style that Bertani has always striven care to preserve. A style that is classic, yet always up to date and therefore never needs to change. It is made from the Corvina and Rondinella grapes that grow on the slopes around Villa Novare in the Valpolicella Classica area, in vineyards where only grapes intended for appassimento are grown. Produced by Bertani since as long ago as 1958, Amarone Classico Bertani is a perfect example of total harmony between time, nature and man, and to it we devote all our skill and enthusiasm, all our patience and loving care. The natural appassimento (semidrying process) of the grapes on the “aréle” (cane mats) and the ageing in large casks for no less than six years give this wine a stable and long-lasting structure, making it one of the longest-living wines in the world. It goes well with red meat, game and mature cheese, but is also the perfect companion at the end of a meal and for meditation.
Grapes: Rondinella and Corvina Veronese. Vines are cultivated using the “spalliera” method. The pruning is making using “Guyot “method with 5.000 bases/ha.
Area of production: These grapes are produced in the vineyards of the Bertani Estate in Villa Novare in Arbizzano of Negrar in the heart of Valpolicella Classica. The soil, of the eastern side, is of marlcalcareous composition, while in the western side, a modest stratum of agrarian soil, covers slabs of calcareous stone.
Vinification: The manual harvest takes place in the second week of September. A selection of the best, perfectly ripe and healthy bunches is then transported to the loft extremely airy rooms situated in the wine cellar garret and laid out on cane mats for the drying. After about 120 days, during which all operations are make daily and manually, the withering gives the grapes a thickness, a wide variety organoleptic addition and a concentration of sugar of about 24/25° babo. At half of January grapes are picked from the bunches and press. Then the grapes are vinified with an initial very low temperature of 4/5°C, which reaches in the final stage with a temperature of 18°C. The slow fermentation, that follows to the period of maceration (about a total of 50 days) gives to the wine a high level of noble alcohols and glycerine, very important elements for the elegance and softness of the taste.
Ageing: It ages for about 6 years in Slavonian oak casks (the capacity is from 60 hl) and an aging period of about 12 months in the bottle.
Organoleptic characteristics: The wine is a deep garnet red colour. The classical cherry flavours are immediately perceptible to the nose, with the preponderant notes of marasca and plum. The wine presents a great variety of characters: dry fruit, leaf of the, liquorice and spice. The wine opens up in the mouth with all the red-berry fruits, besides vanilla in soft, heavy-duty cloth.
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American
