Background
Bertani’s impact on Veneto wine making, particularly in Amarone production, is so considerable that ‘Bertani’ and ‘Amarone’ are nearly synonymous. Their 150+ year history is dotted with groundbreaking initiatives and royal accreditation. While respectful of their past, Bertani strives towards innovation, using progressive techniques and equipment allied with extensive experience and a deeply felt respect for tradition to provide wines of uncompromising quality.
TERROIR & VINTAGE NOTES
The grapes come from the Tenuta Novare vineyards, in the heart of the Valpolicella Classica area, and from the Valpantena vineyards, near the municipality of Grezzana. The vines are vertical-trellised, with Guyot pruning and a planting density of 2,024 plants per acre. Vineyard soils in Valpolicella consist of white limestone (calcium carbonate) and red limestone soils (Iron + Manganese), which create salty (not mineral) wines.
Winemaking & Aging
After destemming and crushing, the must is fermented in wide and shallow steel tanks, ideal for increasing contact between skins and must and for limiting mechanical intervention. The wine is aged in concrete vats covered with glass bricks. This allows a slow and gradual ageing, thanks to the constant conditions of temperature and micro-oxygenation of this historic container. After about eight months, the wine is further bottle aged for at least three months.
