RECIOTO DELLA VALPOLICELLA 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

Only the healthiest bunches with the best exposure to the sun are selected for this classic dessert wine. Immediately following harvest, the grapes are partially dried on traditional straw mats (called arelle) for up to 150 days. Fermentation initially takes place at a very low temperature (40°F) and then reaches 65°C. It is stopped before all the sugars are transformed into alcohol.

Tasting Notes

The wine has an intense ruby-red colour, with a multitude of aromas on the nose: from the typical notes of plum, cherry and raspberry to hints of vanilla spice, hay and cocoa. The palate is full, fragrant and intense. The sugars are not high, leaving a long aftertaste of fruits of the forest, chocolate and liquorice. It goes well with cakes and jam tarts, it is intriguing when paired with young and medium-matured cheeses with mustard candied fruit.