bertani-amarone-della-valpolicella-classico-docg-2006.pdf

Grapes from Tenuta Novare vineyards at Arbizzano di Negrar in the heart of Valpolicella Classico. Soils are calcareous-marl; vines are vertical-trellised and Guyot trained with about 2,025 vines per acre. 2006 vintage described as Harmony with very hot July and rain in Aug-Sep. Grapes are dried for about 120 days on bamboo racks (arèle), losing up to 60% water. Post-drying, destemmed and crushed; maceration at 40°F for ~20 days; slow fermentation in concrete vats at max 64°F; aged in large Slavonian oak barrels (avg capacity 60 hL) for 8 years; min 12 months in bottle; Bottled 2012. The wine was bottled in 2012. Terroir and vintage notes describe the Bertani approach and terroir.

<!-- image --> <!-- image --> ## Amarone della Valpolicella Classico DOCG 2006 ## B A C K G R O U N D Bertani's impact on Veneto wine making, particularly in Amarone production, is so considerable that 'Bertani' and 'Amarone' are nearly synonymous. Their 150+ year history is dotted with groundbreaking initiatives and royal accreditation. While respectful of their past, Bertani strives towards innovation, using progressive techniques and equipment allied with extensive experience and a deeply felt respect for tradition to provide wines of uncompromising quality. ## T E R R O I R &amp; V I N T A G E N O T E S The grapes come from the Tenuta Novare vineyards at Arbizzano di Negrar, in the heart of the Valpolicella Classica area. The 550 acre vineyards are covered with calcareous-marl soils and are devoted exclusively to the production of Amarone. The vines are vertical-trellised and Guyot trained, with a planting density of 2,025 vines per acre. 2006 had a very hot July followed by healthy amounts of rain in August and September resulting in a vintage classied as "Harmony." Bottled: 2012 ## WINE M A KI N G &amp; A G I N G After careful bunch selection, the grapes are taken to drying lofts and laid in a single layer on arèle -- bamboo racks - for about 120 days, losing up to 60% of their water content. In mid-January the grapes are destemmed and crushed. Maceration at 40°F for about 20 days, then a slow fermentation starts - about 30 days in concrete vats at a maximum temperature of 64°F. The wine was aged in large Slavonian oak barrels, with an avg capacity of 60 hl, for 8 years, with min 12 months in bottle. The wine was bottled in 2012. ## TA S T I N G N O T E S A fabulous nose of tart red fruits and warm spices with a Burgundy-like purity in the aromas of small red berries. A warm, soft palate with animating acidity. Chalky tannins. Goreously done in an elegant, fragrant style with good concentration. A great example of the Bertani style. <!-- image --> 750ML <!-- image --> <!-- image --> <!-- image --> <!-- image --> ## BERTANI DAL 1857 ## ORIGIN Amarone Della Valpolicella Classico DOCG, Veneto, Italy ## GRA P E VA R I E T I E S 80% Corvina Veronese; 20% Rondinella S I Z E S 750ml T E C H N I C A L D E T A I L S ABV: 15%, Closure: Cork WINE M A KE R Andrea Lonardi <!-- image -->