Bertani Amarone Della Valpolicella Classico 2011

Why is this Wine so Yummy?

Take a look at minute 23 on in the video below to see the grapes layed out and drying.

80% Corvina Veronese and 20% Rondinella.

The grapes come from the Tenuta Novare vineyards at Arbizzano di Negrar, in the heart of the Valpolicella Classica area, with calcareous-marl soils, devoted exclusively to the production of Amarone.

About Betrani

In the Vineyard

The vines are vertical-trellised and Guyot trained, with a planting density of 5000 vines/ha.

In the Winery

The harvest is done by hand in the second week of September. After careful bunch selection, the grapes are taken to the drying rooms and laid in a single layer on bamboo racks. A process known as ‘appassimento’. They remain here for about 120 days to gain better concentration, favouring the development of a rich aromatic profile. In mid-January the grapes are destemmed and crushed. Maceration at 4-5°C for about 20 days, then a slow fermentation starts – about 30 days in concrete vats at a maximum temperature of 18°C.

Amarone Classico Bertani ages in Slavonian oak barrels, with an average capacity of 60 hl, for about six years. Then it matures in the bottle for at least 12 months.

The 2011 Vintage at Bertani

If you have some Italian here’s Bertani’s intro to the 2011 Classcio.

Where in the World is Bertani?

Bertani is located in Veneto in Valpolicella.