Questo vino
Vineyard and terroir
The hills of Valpantena have iron-rich limestone and marl soils in the east, and limestone and clay soils in the west.
Vinification
The grapes are harvested by hand in mid-September. The finest grapes are selected, with the healthiest bunches set aside for drying. They are crushed and pressed in mid-January before fermentation. The fermentation temperature begins at 4–5 °C and rises to 22 °C during its final stages. The winemaking combines Bertani’s traditional approach with modern fermentation and drying techniques to balance Amarone’s generous fruit character.
Ageing
Most of the wine matures in 25 hl Bulgarian oak barrels, while a smaller portion rests in French oak barriques. Ageing lasts around 30 months, followed by at least six months in bottle.
Tasting profile
Elegant and smooth, with striking minerality and considerable depth of flavour. It becomes more expressive with time.
Label / history
Bertani was founded in the mid-19th century by the brothers Giovanni Battista and Gaetano Bertani in Quinto di Valpantena, north of Verona. Their work in wine began after meeting Monsieur Guyot, and from the outset they introduced new methods of grape cultivation and vinification. They were the first to sell their wine in bottles rather than in the oak barrels customary at the time.
In 1888, almost 30 years after the winery’s foundation, the Academy of Agriculture, Arts and Commerce in Verona examined the brothers’ work from scientific and practical perspectives and awarded them a special gold medal. The estate now covers 130 hectares around the family’s historic 18th-century villa, while its cellars and winery are in Grezzana.
