Bertani : Amarone Della Valpolicella Classico 2015

Characteristics and tasting tips for Bertani's Amarone Della Valpolicella Classico 2015

Tasting

The palate is seductive with its delicate balance between concentration, complexity and purity. It is broad, powerful and balanced, offering silky tannins and a beautiful freshness. The flavours of candied fruit and spices are supported by an elegant tannic structure and a persistent finish with notes of dark chocolate and liquorice.

The elegance and expression of a fine Amarone della Valpolicella Classico wine

The estate

The story of Bertani, one of the most important producers in Veneto, began in 1857, when the two brothers, Giovan Battista and Gaetano Bertani decided to settle in Quinto Di Valpantena, north of Verona, Italy. A student of the famous Professor Guyot, Gaetano Bertani endeavoured to apply the techniques learned in Bordeaux to Italian wines, in the spirit of this period of innovation that marked the advances of modern viticulture, in the vineyard and in the cellar. In 1958, Bertani became one of the most famous Italian names by marketing a wine that has become iconic, Amarone.

The vineyard

At the head of a 200-hectare vineyard located in one of the most prestigious areas of Valpolicella around Verona, the wines of the Bertani estate demonstrate all the typicity of the great terroirs of Veneto.

The wine

The Amarone Della Valpolicella Classico was born on the great terroirs of the Tenuta Novare. Located in the heart of the hills of the "Amarone della Valpolicella Classico DOC" appellation, near the village of Arbizzano di Negrar, Tenuta Novare is located in the province of Veneto, in the northeast of Italy. The vines, which are on average 20 years old, are planted on a soil composed of limestone and basalt.

The vintage

The 2015 vintage was characterised by a hot summer and a mild autumn, ideal conditions for the maturation of the grapes, thus offering concentration and aromatic intensity, signatures of this exceptional vintage.

Vinification and ageing

Harvested at full maturity, the berries are left to dry on racks or "arele" made of bamboo for a period of about 120 days. At the end of this process, which concludes in January, the dried berries concentrate the aromas and sugars. Ageing in oak barrels is complemented by a further ageing of at least one year in bottle before marketing.

Blend

Corvina and Rondinella.