Welcome to Vino Camp! This year, dive deep into our monthly featured wines with a series of curated events that will have you feeling like a wine connoisseur in no time. This month's feature is Amarone wines.
Enroll in La Scuola for an educational seminar about this elegant red wonder! Enjoy a sit-down intensive course hosted by Andrea Lonardi to learn about the history, production, and flavors of Bertani! Taste it all while enjoying traditional, Veneto regional food pairings, crafted by our La Scuola Chef.
In this wine seminar, you will:
Frittata Rognosa del Garda
Eggs, Ground Beef, Pancetta, Celery, Onion, Parmigiano Reggiano, Kale, Cherry Tomato.
Allergen: Milk, Eggs
Bigoli in Salsa di Acciughe
Bigoli Pasta, Olive Oil, Onion, Garlic, Anchovy, Fresh Herbs
Torta di Mele e Mostarda con Gelato di Mele
Pie Crust, Apples, Fruit Jam, Apple Gelato
Allergens: Wheat, Milk, Eggs
MORE ABOUT BERTANI:
For more than a century and a half, Bertani has made wines that are recognizable for their identity, wines with a clear and therefore unmistakable, stylistic profile. Bertani has always chosen the path of territorial wines, even when it is method guiding them. A path that at times is more difficult, but that builds solid relationships. It has never been enough to please our customers. Bertani has always wanted to make them happy.
Our values are solid and strong. They are the foundation for a history over 150 years old. Respect for our own territory, stylistic coherence that has never flirted with easy production options – the patience required to produce an iconic wine like Amarone Classico della Valpolicella.
Perpetuating a style has never sufficed. We have always felt the need to keep discussion alive. Being faithful to a mission means respecting what has been done and at the same time, rethinking it every day in order to assure quality worthy of our potential and reputation.
Hailing from the northeast region of Veneto, Amarone is produced in the rolling hillsides of Valpolicella. Unlike other wines, Amarone undergoes a unique process prior to fermentation called appassimento where grapes are allowed to dry for around 120 days after they are harvested. After the grapes have dried, they are crushed and fermented at low temperatures for one to two months. After fermentation, Amarone is aged for up to seven years in oak barrels. The partially dried grapes concentrate the juices and increase skin contact, giving it its rich, complex flavor, intense red color, and higher alcohol content. No other wine is produced this way, making Amarone truly unique. On the nose, Amarone boasts notes of plum, cherry, tea leaves, licorice, and spices.
Ready to taste with us?
Book your spot at our Amarone Camp!