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Viinin Kuvailu
The Story
Amarone Classico Bertani is a timeless wine that expresses the unique style that Bertani has always dedicatedly pursued. It is a classic style that does not need to change because it is always up-to-date. Amarone is made from Corvina and Rondinella grapes grown in the Tenuta Novare hills, in the heart of the Valpolicella Classica area, in vineyards devoted entirely to producing drying grapes.
Bertani has been making Amarone Classico Bertani since 1958, it is the perfect harmony between time, nature and man: we devote all of our know-how and our passion to it, with a long waiting period and great care. The grapes are set aside to dry on the "aréle" (racks made from bamboo canes), according to the traditional production method. Fermentation in concrete and ageing in large barrels for at least six years give it a stable structure, making it one of the longest-lived red wines in the world.
The harvest is done by hand in the second week of September. After careful bunch selection, the grapes are taken to the drying rooms and laid in a single layer on bamboo racks. They remain here for about 120 days to gain better concentration, favouring the development of a rich aromatic profile. In mid-January the grapes are destemmed and crushed. Maceration at 4-5°C for about 20 days, then a slow fermentation starts – about 30 days in concrete vats at a maximum temperature of 18°C.
Vuosikerta 1997
Italian Vintage Report by Tb: In 1997, the entire Italian wine industry was rejuvenated by one of the greatest vintages of all time. The only negative aspect of the year was subzero night temperatures in April and May, which damaged exceptionally early buds and flowers. As a result, crop yield was lower than desired. Otherwise, the summer season was blessed with sunny and warm weather. Temperatures soared in August and September and the grapes ripened two weeks earlier than normal. This took Piedmont by surprise, as Nebbiolo ripened before Barbera, which was unprecedented. The small grapes were so well balanced that there were only four other Italian vintages like 1997 in the 20th century. Otherwise, the acidity of the grapes has fallen below normal levels due to their ripeness. In Tuscany the situation was the same as in Piedmont – there had not been a harvest of such quality since 1947. The wines can still take years of aging and up to decades for Barolos and Barbarescos .