Bertani Amarone della Valpolicella Valpantena 2018

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Primary Notes: Ripe cherry Peppers, spices Violet

Secondary Notes: Nutty

Tertiary Notes:

Body: Full

Dryness: Neutral

Acidity: Medium -

Tannin: Medium -

Alcohol (%): 12%

Origin: Veneto, Italy

Maker: Bertani

Grape: Blend

Fermentation: Heavy wood

Awards: >90 pts


Serving Temperature: Best served between 16–18 degrees.

Asian Food Pairing: Peking duck, braised beef

Western Food Pairing: Pistachio crusted rack of lamb, game stew


Bertani Amarone della Valpolicella Valpantena 2018

On the nose, marked and intense aromas of very ripe cherries, sour cherries, spicy and nutty notes typical of the Valpantena. Typical notes of violet and pepper in the wine, with less concentration. Good follow-through of red fruits on the palate, with supple tannins to give depth. This full bodied wine pairs well with rich dishes, mature cheeses and strong-flavored meats.

Blend of 70% Corvina Veronese, 20% Rondinella.

The best grapes are selected so that only the healthiest and ripest bunches are sent to the drying rooms in the historic winery at Grezzana, where they are laid out in single-layer crates. The drying process is semi-automated with controlled humidity and ventilation conditions (not temperature).

The tradition of drying grapes in Valpolicella is due to the fact that because of the very cool climate, grapes would not reach maturity and proper sugar concentration to produce dry wines. If left alone, wines would only reach 9-10% alcohol content. In mid-January, the grapes are destemmed and crushed, then fermentation starts, at first at a temperature of 3°C- 5°C, which then reaches 22°C in the final stages. The wine is aged for two years in Slavonian oak casks. Bottling is followed by at least six months of maturation.

This amarone is produced in the Valpantena hills, north of Verona. Valpolicella is a continental climate with a strong Mediterranean influence due to the proximity of Lake Garda. In Summer, days are hot and humid and fresh and windy at night. The night weather contributes to the development of a typical peppery character in the wines from Valpolicella.

Vineyard soils in Valpolicella consist of white limestone (calcium carbonate) and red limestone soils (Iron + Manganese), which create salty (not mineral) wines.
The vines are vertical-trellised and Guyot-trained, with a planting density of 2,024 plants per acre. Hand harvest is carried out in the middle of September.


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