#FOURNEWS | Bertani To Stop Amarone Classico

11 Oct 2014
2 min read
This harvest, the historic winery in the Valpolicella region has chosen not to produce its signature Amarone Classico wine, which is obtained through the traditional “natural drying” of the grapes. And the season’s weather is to blame!

Bertani, the historic winery from Valpolicella and beacon in the Italian enological scene, will not produce Amarone Classico 2014. A choice with a resounding economic impact, supported by the fact that Bertaniis on an exhaustive quest for quality via natural partial drying, which has not be achieved in such a rainy year.

“We believe that Amarone, which is madewith a natural partial drying, should be ommited this year to be consistent with our style and identity, and to follow the purest tradition. We made this choice forBertaniAmarone Classico”,explains Emilio Pedron, CEO ofBertaniDomains Group. “It was an important decision- costly – but consistent with our style and our identity, and above all, highly respectful of our consumers and customers”.

Since its first year of production in1958 BertaniAmarone Classico has remaineddutiful toits tradition of high-level handicraft, with the use of specific technical expertise and the use of a unique, high-quality fruit: perfect, intact grapes laid to rest exclusively on bamboo cane racks (rush mats), in naturally aired rooms on the hills of Valpolicella Classica. Thus partial drying is an entirely naturalprocess, where bythe quality of the grapes is crucial, even more than the method (partial drying). This year’s climate – withtemperaturesstaying below average, with less hours of sunlight and anomalous precipitation levels – the grapes were not ableto reach a good enough qualityto guarantee the result required by the company standards.

That’s whyBertanidecided to be the first winery in Valpolicella to announce its choice to not produce Amarone Classico, vintage 2014 (which wasin 2002 and 1982).

“We must recall thatBertaniAmarone Classico is a “rare” example where the bottle, label, method of production and wine style which has stayed the same since the first year of production”,adds Mr Pedron. “In fact, you can make Amarone in technological drying rooms with partial drying with a result that is independent from the weather variable; in this case, even the trend post-harvest climate has no qualitative influence to the final product, since partial drying takes place in rooms with monitored standardized parameters, like humidity and ventilation.Bertanihas always produced its Amarone Classico exclusively by natural partial drying, and if we had made different choices we couldn’t have reached that quality and the style that for over half a century has been our element of recognition and distinction around the world.”

There will be no Amarone Classico 2014 with the label “Bertani”, a company that wishes to protect the image of a name that has always been a symbol of reliability and consistency. Head tobertani.net to find out more.