All posts filed under: Amarone

Fifty Years of Secco Bertani Amarone

When winemaker Andrea Lonardi took the stage at September’s Full Circle Beverage Conference in San Francisco to present a tasting of Bertani Amarone Classico, he had what amounted to a Sommelier Justice League by his side: Master Sommeliers Brian Cronin, Tim Gaiser and Peter Granoff, all of whom provided perspective and humor as they tasted through 50 years of Bertani winemaking prowess. Born and raised in a vine-growing Veronese family, Lonardi began his tenure at Bertani in 2012. Although he didn’t personally make any of the wines that were tasted during the masterclass — the 2008 Amarone was bottled in 2016 — the pride he showed while presenting them was rather paternal. “The wines we are making today will be presented by another winemaker 50 years from now,” he told attendees. The Birth of Bertani Amarone Being both modern and ancient, Amarone is a paradoxical style; its rising popularity and commercialization in the 1950s gave the Valpolicella region a wine of true cult status; one that holds its own next to ageworthy Barolos and Brunellos. …

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Climate change a double-edged sword for Amarone producers

This year the Consorzio Tutela Vini Valpolicella marks its 50th anniversary, a milestone that coincides with the release of the challenged 2014 Amarone della Valpolicella vintage one that allowed the top performing wines presented during the anteprima tastings to stand apart. Due to wet conditions that delayed ripening and diluted fruit concentration, the consorzio wisely moved to reduce the 2014 production of Amarone by approximately half.  As a result, there were 50 percent fewer wines presented at the anteprima in January when 43 wines were poured at the blind tasting in comparison to 83 in 2017. My list of the wines that scored 89 points or greater can be found below. While vintage conditions in Valpolicella have become increasingly variable, according to University of Verona Professor Maurizio Ugliano climate change is actually working to hasten the drying process that is so critical to the production of Amarone. Regulations stipulate that producers are allowed to cool the air in the fruttai or drying rooms using fans but they cannot artificially heat it.  As such, warmer conditions …