Bertani Amarone Classico 2012
An iconic wine, full of personality, where elegance always prevails over power. Complex, balanced and well-orchestrated, with extraordinary longevity. An intense red color with garnet highlights. The nose is marked by typical notes of plum, cherry and morello, followed by tea leaves, licorice and spices. The palate reveals overtones of red berries, sweetened by soft spicy notes, in perfect balance with the acidity and tannins.
Blend:80% Corvina Veronese, 20% Rondinella
Critical AcclaimAll Vintages
Wow. Such a complex nose, with a base of dried cherry, spruced up with hints of mild coffee and walnuts. Then there are dried flowers, wild herbs and spices, such as tarragon and cloves. Subtle hints of dried banana and apricot, too. The palate is full, super sleek, intense and well-balanced, with tight, spice-coated tannins that drive everything forward. Long, long finish. Lovely to taste now, but this already almost ten-year-old will sit comfortably in your cellar for a long while yet.
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.
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’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. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
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, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.
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.