Bertani's influence on Veneto winemaking, particularly in the production of Amarone, is so profound that "Bertani" and "Amarone" are practically synonymous. Their history of over 150 years is filled with groundbreaking initiatives and royal accreditation. While Bertani respects their past, they strive for innovation, utilizing cutting-edge techniques and equipment, combined with extensive experience and a deep respect for tradition to deliver wines of uncompromising quality.
This Amarone is produced in the hills of Valpantena, north of Verona. The soils are calcareous marl in the east and calcareous clay in the west, rich in iron. The vines are vertically stepped and Guyot-trained, with a planting density of 2,024 plants per hectare. Harvesting is carried out by hand in mid-September.
The finest grapes are selected so that only the healthiest and ripest bunches are sent to the drying rooms of the historic winery in Grezzana, where they are placed in single-tiered crates. In mid-January, the grapes are destemmed and crushed, after which fermentation begins, initially at a temperature of 3 to 5 degrees Celsius, reaching 22 degrees Celsius in the final stages. This Bertani Amarone della Valpolicella Valpantena is then aged for 30 months in Slovenian oak. This is followed by a further 6 months of bottle aging in the Bertani cellars.
The result is a stunning wine. The aroma reveals hints of cherries and plums, along with subtle nuances of tobacco, almond, vanilla, and jam. The palate is very soft and full-bodied, full-bodied, and supple, with lovely flavors of cherries and blackberries, vanilla, prunes, and a hint of caramel.
