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Bertani Amarone

2007 Deep garnet red. Generous aroma of freshly picked cherries mingled with notes of sour cherry, vanilla and an agreeable trace of spiciness. Dry, full bodied and amply structured. Cherries, red berries and a hint of vanilla lead into a dazzling finish that recalls walnuts and hazelnuts.
96
$174.00 / Bottle   $2,088.00 / Case
SALE $129.99 / Bottle   $1,559.88 / Case
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Additional Information

Bertani is headquartered at the palatial neo-classical Villa Novare just north of Verona in Italy’s Veneto region. One of northeast Italy’s most prestigious wineries, Bertani owns all its own vineyards from which it produces an array of estate-grown wines. Founded in 1857, this family-owned estate has enjoyed a reputation for quality from the start. Bertani Amarone is justly celebrated as a standard bearer for its category.

This Amarone's carefully selected grape bunches are hand-harvested in Bertani’s best Valpolicella vineyards in Fumane, Marano and the Novare Valley. Unlike most leading Amarone producers, who buy grapes from outside growers, Bertani’s harvest originates entirely in the firm’s own vineyards. With their marly-calcerous soil sheltered by surrounding woodland, these vineyards offer the ideal terroir for nurturing the quality of grapes necessary for producing a world-class Amarone.

This wine is a blend of 70% Corvina Veronese, 25% Rondinella, and 5% Molinara. After harvest, ripe, unblemished grapes from the uppermost portions of each cluster -- those grapes richest in sugar and extracts -- are painstakingly detached and laid out to dry on cane mats. The mats are stored on raised platforms in airy lofts, sheltered by a roof but otherwise exposed to drying breezes on all sides. During the drying period, grapes are affected by the “Noble Rot,” or Botritis cinerea. By the time they are ready to undergo maceration and fermentation, they will have lost up to 60% of their water content. A lengthy maceration period ensues, a factor responsible for Amarone’s tremendous body and structure. After a controlled fermentation, the wine is transferred into oak casks for a period of 5-8 years during which it is racked twice annually prior to bottling.