Description

Prosperous wine merchants who believed that quality winemaking held the key to the future, the Bertanis invested their funds in buying some of the finest vineyards in the province and making their own wines. Consequently, unlike many other local producers, Bertani owns its own vineyards and so is able to oversee the entire winemaking cycle from start to finish. Recognition and success followed swiftly as Bertani became one of the first Veronese producers to export its wines on a significant scale. In the early years Bertani spearheaded a campaign to underscore the potential of Verona’s Valpolicella Valpantena wine district. The release of its Secco-Bertani Valpantena brand, still in production over 150 years later, is responsible for putting this DOC on the map. The late 1950s saw Bertani take center stage again, with the launch of a new-style Recioto della Valpolicella. Through the introduction of longer aging techniques, this traditionally sweet or sparkling red wine was dramatically transformed into the dry, opulent red we know today as Amarone, one of Italy’s most revered red wines. Recent years have been no less eventful. In 1986 an extraordinary cache of 1928 Recioto della Valpolicella Acinatico was discovered, bricked up behind the walls of a farmhouse on a Bertani estate where it had lain undisturbed since the twilight years of World War II. Tastings by experts confirm that the wine’s quality remains intact. A superb vintage, as exceptional as it is rare, it is served exclusively at charity events hosted by Bertani. To maintain its extensive vineyards, Bertani engages the skills of some of Italy’s most eminent viticulturalists. From its vineyards to its cellars, Bertani offers a fascinating and memorable introduction to Veronese winemaking at its best, where progressive techniques and equipment are allied with extensive experience and a deeply felt respect for tradition.

Veneto, Italy Carefully selected grape bunches are hand-harvested from top vineyards planted in the hills of Valpantena, north of the city of Verona in northeast Italy, in the communes of Quinto, Grezzana, and Santa Maria.
The best whole, perfectly ripened bunches are hand harvested in early September and carried to farmhouses where they are left to dry on traditional straw mats called arelle, a process which raisins the grapes and concentrates the natural sugars. After approximately 120 days, the grapes are pressed and slow fermentation begins at a low temperature. Fermentation continues until the sugars have been completely converted to alcohol.
15.5% abv 80% Corvina Verones and 20% Rondinella.
Bertani Amarone della Valpolicella Valpentana Villa Arvedi 2014 is an outstanding match with roast meat and game, as well as hearty, flavorful cheeses served with figs and nuts.