Winery Lab.

Amarone Classico "BERTANI"

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Guido Tamburi works for AmoreWine.

 

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The Bertani wine company

 

The Bertani wine company was founded in 1857 by two brothers, Giovan Battista and Gaetano Bertani, in Quinto di Valpantena,  north of Verona. Gaetano was already a wine-making expert, having learned the new techniques in France under Professor Guyot, who is still considered today to have been one of the greatest wine-making experts of all time.
Bertani was born at the same time as the unification of Italy, with the determination and pride to represent the excellence of a new nation boasting a culture going back a thousand years. In 1923, thanks to this commitment and to the quality of its wines, Bertani was rewarded with the symbol of the excellence it had achieved: the Royal Warrant issued by the Italian Royal Family.

 

AMARONE CLASSICO "BERTANI"

Amarone Classico Bertani is a timeless wine, style that Bertani has always striven care to preserve. A style that is classic, yet always up to dated and therefore never needs to change.  It is made from the Corvina and Rondinella grapes grown on the slopes around Villa Novare in the Valpolicella Classica area, in vineyards where only grapes intended for appassimento are grown.
The natural semi-drying process of the grapes on the cane mats and the aging 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 wine 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 for meditation. 

Grape varieties: Rondinella and Corvina Veronese.

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 marl calcareous 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 6 years in Slavonian oak casks (the capacity is from 60 hl) and 1 year in the bottle.

Organoleptic characteristics: The wine is a deep garnet red color. The classical cherry flavors 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, liquorices and spice. The wine opens up in the mouth with all the red-berry fruits, besides vanilla in soft, heavy-duty cloth.

Awards:
2003-GR 2011, 3Glasses
2003-Cellar tracker, 90
2004-Duemilavini, 5 Bunches
2004-Cellar tracker, 87

 

By Guido Tamburi