Among Italy’s most successful and sought after wines, Amarone has elevated its home, Valpolicella, to one of the country’s most important wine regions. Amarone’s triumphant rise began almost 60 years ago when a barrel of sweet Recioto was left to ferment until it became sour (amaro in Italian). The pleasant intensity of the wine exceeded expectations, prompting the exclamation: ‘this is not an amaro, it is an amarone!’
This was not a product of a forgetful mistake, as the locals claim, but a purposeful experiment, conducted in the historic Bertani cellars. Founded in 1857 by brothers Giovan Battista and Gaetano Bertani in the locality of Quinto di Valpantena, Bertani has long been a symbol of pioneering excellence. Bertani was one of the first to introduce monovarietal vineyards, to employ new vine-training systems and, above all, to bottle its own wine (rather than selling grapes or selling it bulk) in a quest for precision and quality.