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Bertani Amarone della Valpolicella 2004

Bertani Amarone della Valpolicella 750ml 2004     
Sku: 1493002

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Full-bodied, dense velvety garnet color, aromas of fresh picked cherries mingled with notes of sour cherry, vanilla and a slight trace of

Tasting notes
The wine has a deep, dark garnet colour. The classical cherry flavours of Amarone are immediately perceptible to the nose, with the preponderant notes of Marasca and sour cherry. The wine presents a great variety of characters, from fresh fruit to jamlike tones, which offer a very harmonious aftertaste, alternating with spicy elements. The ample nose has a sweet impact and spreads in a continuous chain of sensations. The wine opens up in the mouth with aftertastes of all the red-berry fruits, besides vanilla on soft, heavy-duty cloth.

Rating
 Wine Advocate 94 points (Feb 2012)
The 2004 Amarone della Valpolicella Classico is flat-out gorgeous. Why can?t all the Bertani wines be this good? The 2004 is a superb, elegant Amarone graced with expressive dark red fruit, flowers, tobacco and spices, all supported by finessed, silky tannins. Sweet roses, tar and licorice are woven into the layered, sublime finish. Deceptively medium in body, the 2004 has the stuffing to age well for decades. This is a terrific showing from Bertani. Anticipated maturity: 2014-2034.

Wine maker notes
GRAPE VARIETIES: 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.

VINIFICATION: 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.


Related Searches
Italy
Veneto
Amarone della Valpolicella
Bardolino
Breganze
Colli Euganei
Regional Varietals:
Cabernet Sauvignon
Corvina
Molinara
Regional Wineries:
Tommasi
Country: Italy
Region: Veneto
Sub-Region: Amarone della Valpolicella
Grape Varietal: Corvina,Rondinella
Type: Still wine
 
Reg. $913.59
On Sale $730.89
  Buy Bertani Amarone della Valpolicella

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