Amarone Classico
- Falstaff Bewertung: 96
- Wine Spectator Bewertung: 93
- Jancis Robinson Bewertung: 17.5
- James Suckling Bewertung: 98
- Wine Enthusiast Bewertung: 95
- Antonio Galloni Bewertung: 93
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Attributes
Filling:
0,75 l Fl.Producer:
Cantine BertaniYear:
2012Land:
ItalyCategory:
Red wineRegion:
VenetoAppellation:
Amarone d. Valpolicella Cl. DOCGVariety:
Cuvée -
Complete description
Vintage Description:
The wine opens with aromas of red plums, red cherries, and raspberries, cocoa powder, tea, and violets. On the palate, it is earthy, with notes of tobacco and dried red and black fruits, which blend well with herbs, robust spices, and elegant tannins. All leading to a fresh acidity that brings the finish to life. (Jeff Porter - Wine Enthusiast, 1st Sep 2023)wine:
wine title:
Amarone Classicowine description:
Classics resist the passage of time. The classics defy time. That’s Bertani: beyond fashion and method wines, always faithful to an elegant style, with color that is never exaggerated. Above all, it is always dry. An iconic wine, full of personality, where elegance always prevails over power.country:
Italyregion:
VenetoProducer:
Cantine BertaniCategory:
Red wineWeincharakter:
intense & opulentappellation:
Amarone d. Valpolicella Cl. DOCGGlass:
BurgunderPremiumglass:
Burgunder Grand CruIdeal serving temperature (°C), from:
16Ideal serving temperature (°C), up to:
18Ideal drinking maturity (years after harvest) from:
6Ideal drinking maturity (years after harvest) up to:
20food 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:
2012Grape variety:
CuvéeRebsorte(n):
80% Corvina Veronese, 20% RondinellaGrape variety abbreviation:
CV, RONvineyard:
Tenuta Novare in Arbizzano di Negrar in the heart of the Valpolicella Classica area.Soil:
Limestone & basaltgrape age:
20 years on averageVine training:
Double Guyot, planting density of 5,000 canes/ha.Ernte:
Picked and sorted by hand in mid-September.Vinification:
The grapes were laid out on the "Arele" (bamboo cane racks) for 120 days of drying according to the traditional production method, to increase their sugar content, concentration and complexity. Then, in January, the grapes were destemmed and pressed. After maceration at 4-5 °C, slow fermentation began, which lasted 48 days.Ageing:
Matured for 2,670 days in 60-100 hl Slavonian oak barrels and refined in the bottle for a further 465 days before release.Residual sugar:
dryAlcohol level (%vol):
15Säurewert (g/l):
6Falstaff Bewertung:
96Wine Spectator Bewertung:
93Jancis Robinson Bewertung:
17.5James Suckling Bewertung:
98Wine Enthusiast Bewertung:
95Antonio Galloni Bewertung:
93
