This is a modern and balanced Amarone with lush black cherry and spice character on the palate. I chose it above others for its purity and elegance. Great with Dolcelatte or venison.
Corvina is a red grape that is usually blended with Rondinella and Molinara to produce Bardolino, Valpolicella and Amarone. Whilst Bardolino and Valpolicella are very light Valpolicella Ripasso and Amarone are rich and powerful thanks to the use of semi-dried grapes. The wines are high in acidity with cherry, chocolate and almond character.
Bertani was founded in 1857 by brothers Gaetano and Giovan Battista Bertani. 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. Unlike most leading Amarone producers, who buy grapes from outside growers, Bertani’s harvest originates entirely in the firm’s own vineyards. Carefully selected grape bunches are hand-harvested in Bertani’s best Valpolicella vineyards in Fumane, Marano and the Novare Valley. With their marly-calcerous soil sheltered by surrounding woodland, these vineyards offer the ideal terroir for nurturing the quality of grapes necessary for producing a world-class Amarone.
Amarone della Valpollicella is one of Italy’s most famous reds made from Corvina, Rondinella and Mollinara in the Veneto region. Amarone is made by partially drying the grapes in baskets to concentrate the sugars. The result is an extremely concentrated wine that often has just a touch of sweetness.
Corvina blends with high acidity are good with food. Light Bardolinos and Valpolicellas can suit salamis, sausages and fatty meats like duck. Heavier Valpolicella Ripassos and Amarones are great with rich game dishes, stews and mature hard cheeses.