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Bertani : Amarone Della Valpolicella Classico 2015
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Description
Characteristics and Tasting Notes of Bertani's 2015 Amarone Della Valpolicella Classico
Tasting
The palate seduces with its delicate balance of concentration, complexity, and purity. It is full-bodied, powerful, and well-balanced, offering silky tannins and lovely freshness. Flavors of jammy fruit and spice are supported by an elegant tannic structure and a lingering finish with notes of dark chocolate and licorice.
The Elegance and Expression of a Great Amarone della Valpolicella Classico Wine
The Estate
The history of Bertani, one of the most important producers in the Veneto, begins in 1857, when two brothers, Giovan Battista and Gaetano Bertani, decided to settle in Quinto Di Valpantena, north of Verona, Italy. A student of the renowned professor Guyot, Gaetano Bertani worked to apply the techniques he learned in Bordeaux to Italian wines, in the spirit of that era of innovation that marked the advances of modern viticulture, both in the vineyard and in the cellar. In 1958, Bertani became one of the most celebrated Italian names by releasing a wine that would become iconic: Amarone.
The Vineyard
At the helm of a 200-hectare vineyard located in one of the most prestigious areas of Valpolicella around Verona, the wines of the Bertani estate showcase all the typicity of the great terroirs of the Veneto.
The Wine
The Amarone Della Valpolicella Classico is born on the great terroirs of Tenuta Novare. Located in the heart of the hills of the "Amarone della Valpolicella Classico DOC" denomination, near the village of Arbizzano di Negrar, Tenuta Novare is situated in the province of the Veneto, in northeastern Italy. Averaging 20 years of age, the vines are planted on a soil composed of limestone and basalt.
The Vintage
The 2015 vintage was characterized by a hot summer and a mild autumn, ideal conditions for grape ripening, yielding the concentration and aromatic intensity that are the hallmarks of this exceptional vintage.
Winemaking and Aging
Harvested at full ripeness, the grapes are laid out to dry on bamboo racks, or "arele," for approximately 120 days. At the end of this process, which concludes in January, the dried grapes concentrate their aromas and sugars. Aging in oak barrels is followed by a further aging period of at least one year in bottle before release.
Blend
Corvina and rondinella.



