Sale

Tenuta Santa Maria di Gaetano Bertani Amarone della Valpolicella Classico Riserva 2015

A piece of history - the creators of Amarone
Corvina, Rondinella, Molinara, and Corvinone
  • $171.00

More about this wine!

NOTES: Plum, Cherry Tobacco Rose Chocolate

BODY: Full

DRYNESS: Neutral

ACIDITY: Medium -

TANNIN: Medium

ALCOHOL (%): 16

ORIGIN: Veneto (Soave, Valpolicella & More), Italy

MAKER: Tenuta Santa Maria di Gaetano Bertani

GRAPE VARIETALS:

  • Corvina
  • Rondinella
  • Molinara
  • Corvinone

FERMENTATION: Vegan, Vegetarian Heavy wood

AWARDS: >90 pts

DECANTING: 2 hours

ASIAN FOOD PAIRING: Peking duck, braised lamb stew

WESTERN FOOD PAIRING: Roasted lamb, game stew, Monte Veronese cheese

Description

Tenuta Santa Maria di Gaetano Bertani Amarone della Valpolicella Classico Riserva 2015

Tenuta Santa Maria di Gaetano Bertani Amarone della Valpolicella Classico Riserva is created using traditional winemaking techniques. Delicate drying of the grapes and long ageing in large oak barrels give the wine an immediately recognisable character of great balance, complexity and elegance. It represents the full expression of the Veronese winemaking tradition, renewing the more than centennial history of the family.

Tastes like silken preserved black plums and cherries with tobacco spices and dried rose petals. A broad shouldered red with subtle layers, plenty of grace and power. Balances sinuous tannins and an elegant luminosity.

Corvina, 15% Corvinone and 10% Rondinella. The fruit for this wine grows in the hilly, clayey-calcareous soils of the Arbizzano di Negrar vineyards in the Valpolicella Classica region.

Manual selection and harvest of the grapes in crates during mid-September. The fruit is then left to dry for 4–5 months in the ancient lofts on bamboo and wood arelle in a protected but airy environment. Towards the middle of January, once the right sugar concentration has been reached (after the bunches have lost 40–50% of their weight), the grapes are pressed and left to ferment for about 25–30 days at controlled temperatures with daily punching down. After pressing follows decanting and putting into large-capacity oak barrels where the malolactic fermentation takes place. After almost 5 years, the wine is bottled for a further minimum refinement of 6 months.