AMARONE CLASSICO

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.

Winemaking

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. In mid-January, the grapes are destemmed and crushed. Maceration at 4-5°C for about 20 days, then a slow fermentation for about 30 days in concrete vats at a maximum temperature of 18°C.

Tasting Notes

At 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 can be drunk with red meat, game, mature cheeses, but it is also perfect as a meditation wine at the end of a meal.