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Bertani Amarone della Valpolicella Classico 750ML 1981
Sku: 22415
Located near Verona in the province of Veneto in northeast Italy, Casa Vinicola Bertani is one of the region’s most important and influential wine producers. Bertani produces a f ...more
Product Rating
Product Information
Country: Italy
Region: Veneto
Sub-Region: Amarone della Valpolicella
Grape Varietal: Corvina,Rondinella
Type: Still wine
Reg. $229.99
Buy Bertani Amarone della Valpolicella Classico
Color - Deep garnet red Bouquet - Generous aroma of freshly-picked cherries mingled with notes of sour cherries, vanilla and an agreeable trace of spiciness Taste - Dry, full-bodied and amply structured; cherries, red berries and a hint of vanilla lead into a dazzling finish of walnuts and hazelnuts

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Located near Verona in the province of Veneto in northeast Italy, Casa Vinicola Bertani is one of the region’s most important and influential wine producers. Bertani produces a full spectrum of the classic wines of the Veneto and has enjoyed a reputation for quality from the start.
Wine maker notes
Through the introduction of longer aging techniques, Bertani transformed the traditionally sweet or sparkling red, Recioto della Valpolicella, into the dry, opulent red we know today as Amarone, one of Italy’s most revered red wines. Bertani Amarone is justly celebrated as a standard bearer for its category.

Technical notes
Grape Varieties - 70% Corvina Veronese; 30% Rondinella 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 marly-calcareous soil sheltered by surrounding woodland, these vineyards offer the ideal terroir for nurturing the quality of grapes necessary for producing a world-class Amarone. Harvest begins in early October and extends over a two-week period. After harvest, ripe, unblemished grapes from the uppermost portions of each cluster -- those grapes richest in sugar and extracts -- are carefully 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. By the time they are ready to undergo maceration and fermentation in February, 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. AGING - 5-8 years in Slavonian oak casks, plus one year in bottle prior to release.

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