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Bertani Amarone della Valpolicella Classico 750ml 1967
Sku: 1010470
Veneto, Italy Carefully selected grape bunches are hand-harvested in Bertani’s best Valpolicella vineyards in Fumane, Marano and the Novare Valley. Unlike most leading Amarone producers, w ...more
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Product Information
Country: Italy
Region: Veneto
Sub-Region: Amarone della Valpolicella
Grape Varietal: Corvina,Rondinella
Type: Still wine
Reg. $427.74
On Sale $353.99
Buy Bertani Amarone della Valpolicella Classico
19% discount on 6 bottles for $2088.54 Buy a case of Bertani Amarone della Valpolicella Classico

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The wine has a deep, dark garnet colour. The classical cherry flavours of Amarone are immediately perceptible to the nose, with the preponderant notes of Marasca and sour cherry. The wine presents a great variety of characters, from fresh fruit to jamlike tones, which offer a very harmonious aftertaste, alternating with spicy elements. The ample nose has a sweet impact and spreads in a continuous chain of sensations. The wine opens up in the mouth with aftertastes of all the red-berry fruits, besides vanilla on soft, heavy-duty cloth.

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Veneto, Italy Carefully selected grape bunches are hand-harvested in Bertani’s best Valpolicella vineyards in Fumane, Marano and the Novare Valley. Unlike most leading Amarone producers, who buy grapes from outside growers, Bertani’s harvest originates entirely in the firm’s own vineyards. With marly-calcareous soil sheltered by surrounding woodland, these vineyards offer the ideal terroir for nurturing the quality of grapes necessary for producing a world-class Amarone.
Wine maker notes
Harvest begins in early October and extends over a two-week period. After harvest, ripe, unblemished grapes from the uppermost portions of each cluster -- those grapes richest in sugar and extracts -- are carefully detached and laid out to dry on cane mats. The mats are stored on raised platforms in airy lofts, sheltered by a roof but otherwise exposed to drying breezes on all sides. By the time they are ready to undergo maceration and fermentation in February, they will have lost up to 60% of their water content. A lengthy maceration period ensues, a factor responsible for Amarone’s tremendous body and structure. After a controlled fermentation, the wine is transferred into oak casks for a period of 5-8 years during which it is racked twice annually prior to bottling. AGING 5-8 years in Slavonian oak casks, plus one year in bottle prior to release.

Technical notes
15% abv


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