AMARONE DELLA VALPOLICELLA CLASSICO DOCG

Bertani

APPELLATION

Amarone della Valpolicella Classico DOCG

GRAPE VARIETIES

80% Corvina Veronese; 20% Rondinella

WINEMAKERS

Andrea Lonardi

TECHNICAL DATA

Acidity
3.48
Alcohol
15.4%

2012

98POINTS

JamesSuckling.com
FEBRUARY 2022
2011

97POINTS

JamesSuckling.com
NOVEMBER 2019
BACKGROUND

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.

TERROIR & VINTAGE NOTES

The grapes come from the Tenuta Novare vineyards at Arbizzano di Negrar, in the heart of the Valpolicella Classica area. Tenuta Novare soils consist of basalt and volcanic soils, which lend a mineral (not salty) character to the wine. Their 550 acre vineyards are devoted exclusively to the production of Amarone.

Valpolicella is a continental climate with a strong Mediterranean influence due to the proximity of Lake Garda. In Summer, days are hot and humid and fresh and windy at night. The night weather contributes to the development of a typical peppery character in the wines from Valpolicella.
The vines are vertical-trellised and Guyot trained, with a planting density of 2,025 vines per acre. The harvest is done by hand in the second week of September.

WINEMAKING & AGEING

After careful bunch selection, the grapes are taken to the drying rooms and laid in a single layer on bamboo racks. They remain here for about 120 days, losing up to 60% of their water content.

The tradition of drying grapes in Valpolicella is due to the fact that because of the very cool climate, grapes would not reach maturity and proper sugar concentration to produce dry wines. If left alone, wines would only reach 9-10% alcohol content.

The drying process has a stronger influence on the final wine than the growing conditions during the year. Natural drying vs. controlled drying defines “Vintage” vs. “Style.” Based on the type of drying conditions, an Amarone vintage will generally fall within three categories: Feminine, Muscular, Classic.

During the drying process, if grapes are affected by Botrytis, the vintage will be feminine. If during the drying process the grapes freeze (5–10 days below 32° F, with several defrostings in between), the vintage will be muscular. If grapes have regular and constant conditions during the drying process, the vintage will be classic; In classic vintages the wine develops distinct gamey and floral notes.

Drying is on average 90 days, however it varies by vintage based on climatic conditions. The grapes are ready when they have a distinct mushroom/truffle aroma and morello cherry taste.
In mid-January the grapes are destemmed and crushed. Maceration at 40°F for about 20 days, then a slow fermentation starts – about 30 days in concrete vats at a maximum temperature of 64°F.

Ageing is eight years on average in large Slavonian oak casks with no racking; This is an oxidative winemaking style. Bottle maturation for at least 12 months.

TASTING NOTES

First there are the typical notes of plum, cherry and morello cherry on the nose, followed by a great variety of tones: nuts, tea leaves, liquorice and spices. On the palate there are hints of red berry fruits, softened by plush vanilla notes, in perfect harmony with the acidity and tannins. It pairs well with red meat, game, mature cheeses, but it is also perfect as a meditation wine at the end of a meal.

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