Grape varieties and vineyards: 80% Corvina Veronese and 20% Rondinella. The vines are vertical-trellised and Guyot trained, with a planting density of 5000 vines/ha. Production area: 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.
Vinification: 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. 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. Ageing: 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 Bertani 2013 Amarone della Valpolicella shows a generous and exuberant style initially, with all sorts of black fruits, tar, spice and a hint of saltiness. Yet this vintage is also characterized by a particular strength and power that is expressed with firm tannins and a solid structural backbone that shows best in the cooler vintages such as this. The 2013 offers linear heft and determination and will surely stand up to long bottle evolution." 95+Monica Larner The Wine Advocate
"A super, dense core of mixed dried berries, together with notes of caramel and a mix of mild Indian spices, from coriander to mace. Full-bodied with a liqueur-like bead of fruit that’s riding abundant but well-integrated tannins through the long, long finish. Excellent and so fresh. Delicious to drink now, or in your centenary year!" 97pts James Suckling
