It was in the year 1857 that brothers Giovan Battista and Gaetano Bertani established the Bertani Winery in the small Italian region of Quinto di Valpantena, close to Verona. Gaetano, having learnt from the best French wine masters, wanted to implement the same techniques in his own style in Italy.

 

The combination of traditional and modern but sustainable viticultural practices implemented in the Bertani Winery made the Academy of Agriculture and Commerce of Verona introduce this as the model farm for other vineyards and farms in the region. The next few years were spent in expanding the business and owning more land to start authentic winemaking processes from scratch.

 

Today, the Bertani Winery covers over 200 hectares of vineyards located across the wine-rich areas of Verona. The grapes produced here are processed in a couple of wineries. The first one is located in Grezzana, where the vinification, bottling and shipment activities take place. The second one is the Tenuta Novare Winery in Arbizzano di Negrar, right in the centre of the Valpolicella Classica region. This is where the flagship red wines of the Bertani brand, Amarone and Valpolicella Classico Superiore, are processed.

 

Verona is one of the best wine areas in Italy. The climate and soil quality here is perfect for growing a variety of intense grapes. It is also one of the major reasons why Verona has the largest DOC wines in Italy. Some of the important wine-rich areas where Bertani wines are created are Valpolicella, Soave and Lago di Garda.

 

Valpolicella – There are two areas of vineyards here; Valpolicella Classic and Valpolicella Valpantena. Some of Bertani’s best red wines are created here.

 

Soave – Thanks to mild climatic conditions and the rich mineral content of the soil, this place is ideal for growing Garganega varietal.

 

Lago di Garda – The Mediterranean climate of this place favours the growth of fresh, light & traditional white varietals.

 

TASTING NOTES

Pretty, fragrant Soave, with a nose that’s sweetly scented with pear blossom, apricot and pineapple and fruit dusted with spice in the mouth