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Bertani Amarone Classico 2008

Other Red Blends from Veneto, Italy
  • WS91
  • WE91
15% ABV
  • RP94
  • WE93
  • WS92
  • WE93
  • WS91
  • RP94
  • WE93
  • W&S92
  • RP90
  • WE94
  • RP90
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15% ABV

Winemaker Notes

An intense red color, with garnet nuances. Firstly there are the typical notes of plum, cherry and morello cherry on the nose, followed by a great variety of tones: nuts, tea leaves, liquorice and spices. On the palate there are hints of red berry fruits, softened by plush vanilla notes, in perfect harmony with the acidity and tannins.

It can be drunk with red meat, game, mature cheeses, but it is also perfect as a meditation wine at the end of a meal.

Critical Acclaim

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WS 91
Wine Spectator
A subtle red, with a hint of smoky mineral underscoring the dried cherry, cocoa powder and dried thyme notes. Fresh and elegant, framed by fine tannins and offering a lingering, silky finish. Drink now through 2025.
WE 91
Wine Enthusiast
Aromas of leather, menthol, dried fruit, exotic spice and a balsamic note emerge on this full-bodied wine. On the firmly structured palate, a tannic backbone supports dried black cherry, raisin, licorice and tobacco.
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Bertani

Bertani

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Bertani, Veneto, Italy
Video of winery
Located near Verona in the province of Veneto in northeast Italy, Casa Vinicola Bertani is one of the region's most important and influential wine producers. Bertani produces a full spectrum of the classic wines of the Veneto and has enjoyed a reputation for quality from the start.

Bertani was founded in 1857 by brothers Gaetano and Giovan Battista Bertani. Prosperous wine merchants who believed that quality winemaking held the key to the future, the Bertanis invested their funds in buying some of the finest vineyards in the province and making their own wines. Consequently, unlike most other local producers, Bertani owns its own vineyards and so is able to oversee the entire winemaking cycle from start to finish.

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine.

The sub-region of Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of Veneto’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Recioto and Amarone follow the same blending patterns but are made from grapes left to dry for a few months before pressing, resulting in wines that are intense, full-bodied, heady and often, quite cerebral.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, apricot, or yellow peach, have smoky and exotic aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot Grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SOU450050_2008 Item# 348615