Description
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.
BERTANI
This wine is made with second fermentation, called “ripasso”. In March, the fresh, young vintage Valpolicella wine referments on the still slightly sweet Amarone Classico skins. Ageing is in 75-hectolitre French oak barrels for 12 months, plus a further year in 100-hectolitre concrete vats, followed by at least 6 months in bottle.
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