Sunday, April 4, 2010

Bertani Recioto della Valpolicella Amarone Classico Superiore DOC 1975

This is an Amarone from the Bertani family vineyards. Founded over 150 years ago, Bertani became successful by producing quality wines, and buying some of the best vineyards in the region, which allowed them to further control the process from start to finish. The 1975 Vendemmia was one of the finest vintages between 1960 and 1980.

Balance is the word to describe this beautifully aged Amarone. The colors show deep ruby with rust around the edges, floral aromas winding around dried red fruit from the forest floor, a holiday fruitcake, raisins, and dusty, musty flavors expressing ripe cherries, licorice, plums, spices, and vanilla lingering on the palate.

This wine was a thing of beauty, and a birthday gift from Carolina & Gary. Thank you!

Winemaker notes:
"... It is the product of selected grape bunches from specialised vineyards: the grapes undergo a lengthy natural drying process, followed by extremely slow fermentation in the harshest winter conditions. A long ageing process over a number of years in large oak casks gives the wine its extraordinary balance."

Grape varieties:
Rondinella and Corvina Veronese. Vines are cultivated using the “spalliera” method. Pruning: “Guyot“ method with 5.000 bases/ha.

Area of production:
These grapes are produced in the vineyards of the Bertani Estate in Villa Novare in Arbizzano of Negrar in the heart of Valpolicella Classica. The soil, of the eastern side, is of marlcalcareous composition, while in the western side, a modest stratum of agrarian soil, covers slabs of calcareous stone.

The manual harvest takes place in the second week of September. A selection of the best, perfectly ripe and healthy bunches is then transported to the loft extremely airy rooms situated in the wine cellar garret and laid out on cane mats for the drying. After about 120 days, during which all operations are make daily and manually, the withering gives the grapes a thickness, a wide variety organoleptic addition and a concentration of sugar of about 24/25° babo. In mid- January grapes are picked from the bunches and pressed. Then the grapes are vinified with an initial very low temperature of 4/5°C, which reaches in the final stage a temperature of 18°C. The slow fermentation that follows to the period of maceration (about a total of 50 days) gives the wine a high level of noble alcohols and glycerine, very important elements for the elegance and softness of the taste.

It ages for about 6 years in Slavonian oak casks (the capacity is from 60 hl) and an aging period of about 12 months in the bottle.

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