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Attributes
Filling:
0,75 l Fl.Producer:
Cantine BertaniYear:
2019Land:
ItalyCategory:
Red wineRegion:
VenetoAppellation:
Amarone d. Valpolicella DOCGVariety:
Cuvée -
Complete description
Vintage Description:
An intense red colour with purplish highlights. On the nose, marked and intense aromas of very ripe cherries, sour cherries, fruits of the forest, spicy and nutty notes typical of the Valpantena. Good follow-through of red fruits on the palate, with supple tannins to give depth.wine:
wine title:
Amarone Valpantenawine description:
Bertani’s traditional devotion to producing Amarone is also found in this wine, a modern and balanced Amarone, but still authentic and rich in body. New fermentation technology and drying methods give balance and elegance to the wine’s exuberant fruity notes, blackberry flavour, hints of mint, sweet cherry and spicy notes that are typical of this valley.country:
Italyregion:
VenetoProducer:
Cantine BertaniCategory:
Red wineWeincharakter:
intense & opulentappellation:
Amarone d. Valpolicella DOCGGlass:
BordeauxPremiumglass:
Bordeaux Grand CruIdeal serving temperature (°C), from:
15Ideal serving temperature (°C), up to:
17Ideal drinking maturity (years after harvest) from:
4Ideal drinking maturity (years after harvest) up to:
12food recommendation:
Pasta Arrabbiata, Roasted pluck (Liver, ...), Venison ragout and buttered spaetzle, Venison steak with sweet condiments, Roasted filet of beef steak, Braised beef in red wine sauce, Roast duck/goose breast - sweet condim., Red smear cheese, Blue cheeseyear:
2019Grape variety:
CuvéeRebsorte(n):
80% Corvina Veronese, 20% RondinellaGrape variety abbreviation:
CV, RONÖnologe:
Cristian Ridolfivineyard:
This wine comes from the hills of the Valpantena, the only “cru” subzone in the Valpolicella area.Soil:
In the east side the soil is of marl-calcareous composition and in the west side argillaceous calcareous, rich in iron.Vine training:
The vines are vertical-trellised and Guyot-trained.Ertrag:
5,000 plants/haErnte:
The harvest is done by hand and starts mid September.Vinification:
Grapes are selected and sent to the drying rooms of the winery in Grezzana, where they are laid out in single-layer crates. In mid-January, the grapes are destemmed and crushed, then fermentation starts, at first at a temperature of 4-5 °C, which then reaches 22 °C in the final stages.Ageing:
Slavonian oak and barriques for about 24 months.Residual sugar:
dryAlcohol level (%vol):
15.5Falstaff Bewertung:
92
