描述
Bertani Amarone Classico is a still red characterized by an authentic identity that has featured the same packaging since 1958, even though this wine was created in 1857. It was in the mid-twenty-first century, with the expansion of its land and the acquisition of the Tenuta Novare in the Valpolicella Classica area, that Bertani was able to realize its research, spanning more than fifty years, by beginning the production of wine, which is designed to last forever, but follows ancient methods of cultivation and production. This is to fully understand and understand that Bertani Amarone Classico is a wine that recalls its tradition and has never changed the way it cultivates its vines and produces its intense aroma. Its vines are still grown today at the Tenuta Novare, in the province of Verona in the Valpolicella Classica area. Bertani has brought to fruition more than half a century of research and study into the winemaking industry, producing a wine made from 80% Corvina and 20% Rondinella grapes, a product whose authenticity and delicacy have endured for a long time. The history of Amarone began in the Veneto region, a wine that symbolizes the region from which it originates, capable of encapsulating the flavors and characteristics of Veneto grape varieties in the barrels. A rigorous production method and a love of winemaking innovation are balanced by the respect for tradition that has accompanied Bertani production for over 150 years. A wine produced with commercial initiative and professionalism: these are the distinctive traits of this Veronese company.
奖项
详情
香水
颜色
味道
服务于:
18 - 20 °C
长寿:
15 - 25 years
醒酒时间:
2 hours
- 创办年份: 1857
- 酿酒师: Staff tecnico Angelini Wines & Estates
- 生产的瓶子: 1.000.000
- 公顷: 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) 阅读更多
| 名称 | Bertani Amarone della Valpolicella Classico 2008 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Amarone della Valpolicella DOC |
| 年份 | 2008 |
| 容量 | 0,75 l |
| 酒精度 | 15.0% 按体积 |
| 葡萄品种 | 80% Corvina, 20% Rondinella |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Bertani |
| 产地 | Tenuta Villa Novare in Arbizzano di Negrar, in the heart of Valpolicella Classica. The property is a large natural amphitheatre protected to the north and open to the south. |
| 土壤成分 | In the east part a marl-limestone soil prevails, while in the west part several layers make up a variegated agrarian soil resting on limestone slabs |
| 栽培系统 | Espalier, Guyot method. The vineyards are dedicated to the production of grapes exclusively suitable for raisining |
| 收获 | Second week of September with manual harvesting. After careful selection, the grapes are transported to the drying lofts and laid in a single layer on racks. |
| 发酵温度 | Maceration takes place at a very low temperature of 4°/5°C, which then reaches 18°C during fermentation. This method contributes to a high content of higher alcohols and glycerine, which increases the importance and elegance of the aromas. |
| 发酵 | After a period of maceration, the wine undergoes a slow fermentation phase for a total time of about 50 days. |
| 生产工艺 | Natural drying over a period of about 120 days, during which all operations are carried out daily and manually. At the end of this long drying period, the grapes reach a sugar content of 24/25 Babo |
| 陈酿 | in Slavonian oak barrels for about six years. The barrels have an average capacity of 60 hl. A minimum ageing period of 12 months follows bottling. |
| 年产量 | 100000 瓶子 |

