The Amarone Valpantena di Bertani is obtained from 80% Corvina and 20% Rondinella grapes grown on marl-limestone and clay-limestone soils on the hills of Valpantena, a subzone of Valpolicella. After the manual harvest, which took place from mid-September, the bunches were arranged in single-layer crates for drying in the drying room of the company's cellars in Grezzana (VR), in order to obtain a higher sugar concentration of the berries. In mid-January of the following year, the grapes underwent destemming and crushing to move on to the alcoholic fermentation phase, which started at a temperature of 4-5°C and ended at 22°C. Bertani's Amarone della Valpolicella Valpantena was aged for 30 months in wood, mostly in 25 hl Slavonian oak barrels and the remaining part in barriques. Before being released on the market, the wine rested in the bottle for 6 months.

AMARONE VALPANTENA BERTANI: TASTING

Bertani's PLACEHOLDER_WINEEXTRACT presents itself in the glass with an intense ruby red color. On the nose, it expresses enveloping aromas of cherry, black cherry, and small jammy wild berries that combine with hints of chocolate, tobacco, and dark spices, along with delicate notes of toasted nuts. The taste is rich and full-bodied, supported by a velvety tannic structure and a full flavor characterized by fruity, spicy, and mineral notes. The finish is long and persistent. It pairs well with aged cheeses as well as hearty land-based dishes of red meats and game.