Bertani’s impact on Veneto wine making, Bertani particularly in Amarone production, is so considerable that ‘Bertani’ and ‘Amarone’ are • Lake GardaVeneto • Valpantena nearly synonymous. Their 150+ year history is • Soave Bertani 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. ANDREA LONARDI TECHNICAL DIRECTOR
Amarone della Valpolicella Classico DOC • Being consistent is fundamental for Bertani and is what they have Amarone della Valpolicella Valpantena DOCG Secco-Bertani Original Vintage Edition done since their founding in 1857 by brothers Gaetano Bertani and Soave Vintage Edition DOC Giovan Battista. Valpolicella Ripasso DOC Valpolicella DOC • To Bertani, having an identity means staying faithful to authenticity Bertarose Rosé and transparency; it means acting responsibly and making constant Velante Pinot Grigio progress without betraying your vision. Due Uve Sereole Soave DOC • Since 1958, Bertani Amarone has been the same packaging, vineyard Recioto della Valpolicella DOC sources, traditional method and same style. The true definition of integrity.
• At Bertani, the grapes are set aside to dry on the “aréle” (racks made from bamboo canes), according to the traditional production method.
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BERTANI 95 BERTANI 91 AMARONE DELLA VALPOLICELLA POINTS AMARONE DELLA POINTS 2010 2016 CLASSICO DOCG JAMES SUCKLING VALPANTENA DOCG WINE SPECTATOR 11/19 9/21 Veneto (Veronese IGT), Italy Veneto, Italy • 80% Corvina Veronese, 20% Rondinella 95 • 80% Corvina Veronese, 20% Rondinella 92 • Since 1958, Bertani Amarone has been POINTS • This wine comes from the hills of the POINTS the same packaging, vineyard sources, 2009 Valpantena, the only “cru” subzone in 2015 JAMES SUCKLING WINE ENTHUSIAST traditional method and same style, the 11/18 the Valpolicella region 3/19 true definition of integrity • The Valpantena is so called because of the notable • The grapes are set aside to dry on the “aréle” (racks Pantheon in the valley, located in the village of Santa made from bamboo canes), according to the traditional Maria in Stelle production method • The wines from Valpolicella Valpantena are quite • The wine is aged in Slavonian oak barrels for about different than the generic Valpolicella due to differences six years followed by bottle maturation for at least 12 between terroir and yields, including: superior drainage, months sunnier aspects and tighter production restrictions • On the palate there are hints of red berry fruits, softened enjoyed by vineyards in the Valpantena by plush vanilla notes • A modern and balanced Amarone, but still authentic and rich in body
BERTANI 91 BERTANI 91 SECCO-BERTANI ORIGINAL POINTS SOAVE VINTAGE EDITION DOC POINTS 2015 2016 VINTAGE EDITION JAMES SUCKLING Veneto (Verona IGT), Italy JAMES SUCKLING 11/18 11/18 Veneto (Veronese IGT), Italy • 100% Garganega • 80% Original Corvina clones, 20% Cabernet, Sangiovese, • Soave Bertani comes from the top hillside vineyards Syrah made of decomposed volcanic rocks • The wine is made according to the original recipe which • Vines are Pergola‐Veronese trained, with a planting was published by the Verona Chamber of Commerce in density of 3000 plants per hectare and are on average 40 1889. years old • Today, it is still produced with the same style and taste – • Soave vintage sees two harvests, one in September even the original packaging from the 1930s! (fermented with no skin contact) and one in October • The marble‐calcareous soil contains large quantities of • The second harvest is overly ripe grapes and is then iron, which imparts a unique, spicy mineral flavor to the fermented with the skins Corvina grapes • Ageing takes place on the lees in concrete vats covered • Ageing in traditional Veronese medium-sized wooden with glass bricks barrels: from 750 to 5000 litres, of chestnut and cherry • Fine and elegant with aromatic notes of fruit, savory herb wood and a steeliness coming from the volcanic soil
BERTANI BERTANI VALPOLICELLA RIPASSO DOC VALPOLICELLA DOC Veneto, Italy Veneto (Valpolicella DOC), Italy • 85% Corvina Veronese, 10% Merlot, 5% Rondinella • 80% Corvina Veronese, 20% Rondinella • Ripasso, also called double fermentation or “repassing”, • Located in the heart of the Valpolicella Classica area, the involves blending already fermented Valpolicella with the soils of the Tenuta Novare estate are calcareous‐marl skins and lees left over from recently fermented Amarone and calcareous‐ clay, rich in iron wines • The wine is aged for eight months in concrete vats • The process of adding the lighter Valpolicella wine over covered with glass bricks and another three months in the remainders Amarone wine imparts additional color, bottle structure, body and flavor • Bertani Valpolicella is a classic and traditional expression • Ripasso wines are more complex than their regular of Valpolicella Valpolicella counterparts, and are generally higher in tannins due to the ripasso production process used • Ripasso was granted its own independent DOC title in 2007 BERTANI
BERTANI BERTANI BERTAROSE ROSÉ VELANTE PINOT GRIGIO Veneto, Italy Veneto, Italy • 75% Molinara, 25% Merlot • 100% Pinot Grigio • Bertarose is a historic Bertani wine produced since • Bertani was founded in 1857 by the brothers Giovan the 1930s Battista and Gaetano Bertani & is still family owned • The two varieties of grapes are vinified separately • Gaetano was an expert in the art of winemaking, • Once fermentation is finished, the two wines are having learned directly from French Professor Guyot, blended and then aged in stainless steel tanks for still considered a leading expert in viticulture today about three months on the lees • All Bertani vines are vertical‐ trellised & Guyot trained • Decisive on the palate, good body and good balance • Aged for 3 months in stainless‐steel tanks, followed by between acidity and tanginess a further 3 months of maturation in the bottle • The wine is fresh and intense – expressing the true essence of this varietal
BERTANI BERTANI 90 DUE UVE SEREOLE SOAVE DOC POINTS 2018 Veneto, Italy Veneto, Italy JAMES SUCKLING • 50% Pinot Grigio, 50% Sauvignon Blanc • 100% Garganega 11/19 • While respectful of their past, Bertani strives towards • Sereole is a “cru” in the Soave Classica area, the innovation- Due Uve is an example of this principal Monte Tondo, situated between the municipalities • Due Uve is made from the combination of two grape of Soave and Monteforte d’Alpone varieties that bring out the best in each other • The soil is clay‐loam with good amounts of organic • The body and elegance of the Pinot Grigio, combined matter, which enriches and brings out the typical with the typical overtones of Sauvignon Blanc, make notes of this grape variety for a really original creation with great character and • Ageing takes place on the lees in large wooden personality barrels for about six months, followed by at least • Aromas of Sauvignon- sage, ripe peach melded with three months of bottle maturation Pinot Grigio dominating the palate resulting in a good • Plush on the palate, balanced with sapid notes that balance between tanginess and crisp acidity enhance the structure
BERTANI RECIOTO DELLA VALPOLICELLA DOC Veneto, Italy • 80% Corvina Veronese, 20% Rondinella • Valpantena is the only “cru” subzone in the Valpolicella region • The wines from Valpolicella Valpantena have superior drainage, sunnier aspects and tighter production restrictions • The smallest and healthiest bunches with the best sun exposure are handpicked, then dried on traditional “arele” or bamboo racks, for about three months • The wine is aged in cherry wood casks for 12 months, followed by further maturation in bottle for three more months • On the palate is full, fragrant and intense. The sugars are not high, leaving a long aftertaste of fruits of the forest, chocolate and liquorice