Bertani
Amarone della Valpolicella Valpantena 2021
| Denomination | Amarone della Valpolicella DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 80% Corvina, 20% Rondinella |
| Aging | Part of the wine matures in Slavonian oak barrels with an average capacity of 25 hl and a small part in barriques for about 30 months. Bottling is followed by an ageing period of at least six months. |
| Year | 2021 |
| Product name | Amarone della Valpolicella Valpantena 2021 |
| Color | Intense red with violet reflections. |
| Perfume | The aromas of very ripe cherries, sour cherries, wild berries, hints of spices and dried fruit, typical of the Valpantena, stand out clearly and intensely on the nose. |
| Taste | The flavour of red fruits is rediscovered in the mouth together with the soft tannins that give depth to the wine. |
| Pairings | It is a full-bodied wine that needs rich dishes, mature cheeses and strong-flavoured meats. |
| Region | Veneto |
| Country | Italy |
Description
Still red, Amarone della Valpolicella DOCG, 15.5% ABV, produced by Bertani. Blend: 80% Corvina, 20% Rondinella. 0.75L bottle, 2021 vintage. An Amarone that embodies the tradition and excellence of Valpolicella, with dried grapes and a long maturation that enhance its complexity. The soils are marl-limestone to the east and clay-limestone to the west, rich in iron. The harvest begins in mid-September and is carried out by hand. Fermentation initially takes place at a temperature of 4-5°C, reaching 22°C in the final phase. Aged in Slavonian oak barrels and a small portion in barriques for approximately 30 months. The nose presents clear and intense aromas of very ripe cherry, black cherry, berries, and notes of spice and dried fruit, typical of the Valpantena region. Deep red color with purple highlights. In the mouth, the flavour of red fruits is found together with soft tannins that give depth to the wine.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1857
- Oenologist: Staff tecnico Angelini Wines & Estates
- Bottles produced: 1.000.000
- Hectares: 65
A path that at times is more difficult, but that builds solid relationships. It has never been enough to please our customers. We have always wanted to make them happy.
In 2021, the following wines were awarded:
- BERTANI - Amarone della Valpolicella Classico 2012: Doctor Wine (96/100), The Wine Hunter Award (GOLD), Vinibuoni d'Italia (CROWN); Valpolicella Classico Superiore Ognisanti di Novare 2019: Doctor Wine (95/100), The Wine Hunter Award (RED); Valpolicella Ripasso Classico Superiore Catullo 2018: The Wine Hunter Award (RED)
- VAL DI SUGA - Brunello di Montalcino Vigna Spuntali 2016: Doctor Wine (96/100), The Wine Hunter Award (RED), Vinibuoni d'Italia (CROWN); Brunello di Montalcino Vigna del Lago 2016: The Wine Hunter Award (GOLD); Brunello di Montalcino Poggio al Granchio 2016: The Wine Hunter Award (RED)
- TENUTE SAN SISTO: Verdicchio dei Castelli di Jesi Classico Superiore Massaccio 2019: Doctor Wine (95/100), Vinibuoni d'Italia (CROWN); Castelli di Jesi Verdicchio Classico Riserva San Sisto 2018: The Wine Hunter Award RED, Vinibuoni d'Italia (CROWN)
- CANTINA PUIATTI: Venezia Giulia Archètipi Sauvignon 2018: The Wine Hunter Award (RED)
- TREROSE: Vino Nobile di Montepulciano Riserva Simposio 2017: The Wine Hunter Award (GOLD), Vinibuoni d'Italia (CORONA); Vino Nobile di Montepulciano Santa Caterina 2018: The Wine Hunter Award (RED) Read more
| Name | Bertani Amarone della Valpolicella Valpantena 2021 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 80% Corvina, 20% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Bertani |
| Soil composition | The soils are marl-calcareous to the east and clay-calcareous to the west, rich in iron. |
| Cultivation system | Guyot |
| Plants per hectare | 5.000 |
| Harvest | ing is carried out from mid-September with manual picking. |
| Fermentation temperature | Initially at a temperature of 4-5 °C, rising to 22 °C in the final stage. |
| Wine making | Through careful selection of the best grapes, only healthy and perfectly ripe bunches are destined for drying in the Grezzana cellar's fruit lofts, in single-layer crates. In mid-January, when the grapes are destemmed and crushed, fermentation begins, initially at a temperature of 4-5 °C, reaching 22 °C in the final phase |
| Aging | Part of the wine matures in Slavonian oak barrels with an average capacity of 25 hl and a small part in barriques for about 30 months. Bottling is followed by an ageing period of at least six months. |
| Allergens | Contains sulphites |