Bertani Amarone della Valpolicella 2013

Winemaking

Bertani is one of the oldest and most respected wine estates in Veneto, with a legacy stretching back to 1857. The winery approaches Amarone with classical precision, focusing on traditional appassimento methods—the careful drying of Corvina and Rondinella grapes—to concentrate flavors while maintaining elegance and structure. Their philosophy emphasizes patience and restraint, allowing the wine to express its terroir rather than overwhelming it with oak or manipulation.

Tasting Notes

This Amarone opens with enticing aromas of dried cherries and plums layered with tobacco leaf and subtle chocolate, inviting you deeper into the glass. On the palate, the wine is rich and velvety, with concentrated dark fruit supported by well-integrated acidity and warming alcohol that feels purposeful rather than aggressive. The finish is persistent and refined, trailing spice and almond notes that linger gracefully, while the tannins frame the wine with elegance rather than demanding attention.

Producer

Bertani stands as one of Valpolicella's founding estates, operating at a significant but quality-focused scale that allows for meticulous attention to each harvest. The estate employs traditional appassimento techniques in carefully controlled drying rooms, where grapes concentrate their sugars and flavors over several months before fermentation—a labor-intensive process that defines great Amarone. Their commitment to this rigorous method, combined with selective vineyard management, positions Bertani as a benchmark producer within the appellation.

Terroir

Amarone della Valpolicella DOCG sits in the Verona hills of northeastern Veneto, where a combination of altitude, valley breezes, and limestone-rich soils create ideal conditions for the Corvina-based blend. The region's continental climate—cool nights and warm days—promotes the thick skin development and phenolic ripeness essential for appassimento wines. These same characteristics also ensure sufficient acidity remains after the grapes' long drying period, preventing the wine from becoming flabby or one-dimensional.

Food Pairings

Pair this wine with braised short ribs glazed with aged balsamic and rosemary, where the wine's dark fruit and warming spice enhance the meat's depth without overpowering it. For a more relaxed setting, try it alongside aged hard cheeses and cured meats—the wine's structure and complexity complement the savory, umami-rich qualities beautifully. It also shines with a pan-seared duck breast finished with a cherry gastrique, where the fruit and acidity create a natural harmony.