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BERTANI AMARONE VALPOLICELLA CLASSICO 2012 WOODEN BOX
BERTANI AMARONE VALPOLICELLA CLASSICO 2012 WOODEN BOX
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BERTANI AMARONE VALPOLICELLA CLASSICO 2012 WOODEN BOX

€94,50 EUR
€94,50 EUR
€105,00 EUR
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FORMAT: 0.75L
GRAPE VARIETY: CORVINA VERONESE 80%, RONDINELLA
VINTAGE: 2012
PLACE: VENETO-ITALY
ALCOHOL CONTENT: 15% VOL


“An exaggerated wine.
But without exaggerating.”

Beyond time, the classics endure.
This is Bertani: beyond fashions and wines
of method. Always faithful to a style
elegant, with a colour that is never too strong,
especially dry, always.

Bertani Amarone is obtained from very careful and detailed work, the result of a long tradition handed down from generation to generation. It all starts in the vineyard, with a careful selection of bunches from the Tenuta Novare vineyards in Arbizzano di Negrar that rest on marl-limestone soils with the classic Guyot training system. The grapes, Corvina and Rondinella, are left to dry for a long time, for about 120 days, in a completely natural way in the estate's fruit cellars. They are then fermented, in the middle of winter, extremely slowly, ensuring a long maturation that leads it to reach a balance that guarantees a truly surprising longevity , even for several decades! Then follows a slow fermentation in cement that lasts for 50 days, of which 20 days of maceration on the skins, and an aging for about six years in Slavonian oak barrels , with subsequent stabilization in the bottle for a further 12 months.



THE WINE:

An identity wine, with personality, where elegance always prevails over power. Complex, balanced and harmonious, with extraordinary longevity. Intense red color, with garnet nuances. The typical notes of plum, cherry and morello cherry stand out on the nose, followed by tea leaves, licorice and spices. On the palate, hints of red berry fruit, sweetened by soft notes of spices, in perfect balance with acidity and tannin.

VINIFICATION AND REFINING:

Harvested when fully ripe, the grapes are left to dry on bamboo racks or "arele" for about 120 days. At the end of this process, which ends in January, the dried berries concentrate their aromas and sugars. The wine is aged for at least 7 years in 60-hectoliter Slavonian oak barrels and then refined for at least one year in the bottle before being sold.