For more than 150 years, Bertani has been committed to patient, labour-intensive wine production. They continue to produce Amarone the traditional way: grapes are dried until there is 40% less liquid (the Appassimento process can take months). This shifts the balance between juice and skin, giving yeast more sugar to convert into alcohol and producing wines that are richer, more tannic, and intensely structured. Amarone itself loosely translates to “big bitter.” The dried grapes are then pressed, and slowly fermented into wine which can take an additional 35 - 50 days.
Bertani’s 2019 Amarone Della Valpolicella Valpantena is a lush blend of 80% Corvina Veronese and 20% Rondinella. The grapes were hand-harvested and dried for four months before being made into wine and matured in a combination of 30-, 54-, and 75-hectolitre barrels for 24 months. This Amarone was produced in Valpantena (meaning Valley of the Gods), and the only cru denomination in the Valpolicella region. Bertani draws from marl-limestone soils on the Valpantena valley’s eastern slope and clay-limestone soils on the western slope, with vines between 15 - 20 years old.
Tasting Note
Dense and rich aromas from the get go, with dark plums and licorice leading. On the palate, the fruit is weighty and ripe, pitching sweet dark blackberries, black raspberries, hints of raisins, and black peppercorns. Tannins are thick and youthful before a warm, rich finish.
Food Pairing
This time of year is made for Amarone. Braised meats, charcuterie, and even chocolate-based desserts will complement this wine’s tannins, and flavour profile.If planning to hold this Amarone, we recommend pairing it with barbecued meats. Tangy sauces or spice rubs will pair brilliantly with the intensity of Bertani’s Amarone.