Bertani Amarone is produced through meticulous and meticulous work, the fruit of a long tradition passed down from generation to generation. It all begins in the vineyard, with a careful selection of grapes from the Tenuta Novare vineyards in Arbizzano di Negrar, which grow on marl-limestone soils using the classic Guyot training system. The Corvina and Rondinella grapes are left to dry for approximately 120 days, completely naturally, in the estate's drying rooms. They are then fermented extremely slowly in the dead of winter, ensuring a long maturation that allows the wine to achieve a balance that guarantees a truly astonishing longevity, even for several decades! This is followed by a slow fermentation in cement vats for 50 days, including 20 days of maceration on the skins, and an aging period of approximately six years in Slavonian oak barrels, followed by a further 12 months of bottle stabilization.