4 bottles per lot
細節
Amarone--Vintage 1974
Veneto, Bertani
Levels: 4cm
BERTANI
Founded in 1857, Bertani has been a reference point for Amarone consistently over the last 150 years. The basis of this success lies in the control of a family run estate that only utilizes fruit from its own vineyards. Three parts of the sturdy, thick-skinned Corvina to one part of the fragrant Rondinella with a dash of the acidic Moinara for spice form the components of this complex and long-lived wine. Bertani's best vineyards are in the Fumane, Marano and the Novare Valley's worn down marlstone with rich calcium deposits. Amarone is harvested late during the first two weeks of October, when the ripest bunches are individually selected during several passes through the vineyard. Individual grapes are selected from the upper lobes or "ears" of these bunches, where the sugars and other extracts are most intense. These grapes are further concentrated as more then half of the water inside is evaporated by laying them on straw mats in airy lofts. Botrytis, particularly in the older vintages, infects a goodly number of the grapes lending an almost sweet caramel quality as the grapes gently oxidize. A long maceration follows lending further strength to these sturdy wines before they are transferred to large old oak casks for aging several years. Traditionally referred as a wine for contemplation due to its beguiling complexity, the sheer alcoholic power of Amarone often puts thoughts into action.
4 bottles per lot
Veneto, Bertani
Levels: 4cm
BERTANI
Founded in 1857, Bertani has been a reference point for Amarone consistently over the last 150 years. The basis of this success lies in the control of a family run estate that only utilizes fruit from its own vineyards. Three parts of the sturdy, thick-skinned Corvina to one part of the fragrant Rondinella with a dash of the acidic Moinara for spice form the components of this complex and long-lived wine. Bertani's best vineyards are in the Fumane, Marano and the Novare Valley's worn down marlstone with rich calcium deposits. Amarone is harvested late during the first two weeks of October, when the ripest bunches are individually selected during several passes through the vineyard. Individual grapes are selected from the upper lobes or "ears" of these bunches, where the sugars and other extracts are most intense. These grapes are further concentrated as more then half of the water inside is evaporated by laying them on straw mats in airy lofts. Botrytis, particularly in the older vintages, infects a goodly number of the grapes lending an almost sweet caramel quality as the grapes gently oxidize. A long maceration follows lending further strength to these sturdy wines before they are transferred to large old oak casks for aging several years. Traditionally referred as a wine for contemplation due to its beguiling complexity, the sheer alcoholic power of Amarone often puts thoughts into action.
4 bottles per lot