The history of Bertani is synonymous with the evolution of Valpolicella, dating back to 1857 when brothers Giovan Battista and Gaetano Bertani established the winery in Verona with a vision to modernize Italian winemaking. They were early pioneers in the application of the appassimento method (drying grapes) to create wines of extraordinary structure and longevity. The 1977 vintage stands as a testament to the “Old World” style of Amarone, a time when the wine was still technically labeled as Recioto della Valpolicella Amarone—a nod to its origins as a wine that had fermented “to dryness” (amaro) from the traditional sweet Recioto. Throughout the 20th century, Bertani cemented its reputation as the benchmark for traditional Amarone, utilizing long aging periods in large Slavonian oak casks to achieve a complex, savory profile that remains unrivaled in its ability to age for decades.

The 1977 growing season in the Veneto was a year defined by its relative coolness, which stands in stark contrast to the warmer, high-alcohol vintages of the modern era. The spring was slow and damp, leading to a late flowering, and the summer remained temperate, allowing the Corvina and Rondinella grapes to develop slowly while retaining a high level of natural acidity and delicate aromatic precursors. This cooler season meant the harvest occurred later than usual, under ideal conditions that prevented rot and preserved the grapes’ structural integrity. The subsequent drying process, which took place in the traditional fruttaio (drying rooms), was exceptionally long and steady. This rare combination of a cool growing season and a slow, natural appassimento resulted in a 1977 Amarone of incredible finesse, high-toned acidity, and elegant, savory complexity, rather than the heavy, jammy richness found in hotter years.