Corvina Veronese 70%, Rondinella 25%, Molinara 5%
AREA OF PRODUCTION:
Bertani's Novare estate in the Valpolicella Classico area. Valleys sorrounded by the natural breath of woods , the marl-calcareous soil make these vineyards ideal for the production of grapes for the Amarone.
A selection of the best, perfectly ripe and healthy bunches was then transported to the loft - extremely airy rooms situated in the wine cellar garret - and laid out on cane mats ("arelle”) for the drying. After about 120 days withering the grapes lost about 33% of their weight , while there was an increase in the sugar degree (24 babo). On January 2nd the grapes were pressed and the must was left to ferment on the skin to increase the degree of extraction of polyphenolic substances. During the slow fermentation part of the residual sugar was transformed into alcohol and glicerine. The latter has the influent task to mellow the exuberance of Amarone which then acquires elegance and softness.