Garnet red with fruit jam, sour cherry, cherry and vanilla aromas, with hints of dried grapes and spicy notes. It is a wine of great structure. Complex, elegant and velvety.
Amarone Cavolo derives from a careful selection of the grapes in the vineyard and a strict management of the drying process. The selected bunches are the sparsest and best exposed ones. Once harvested, they are left to dry for ca. 120 days, at the end of which vinification takes place. Here, all the noble components held in the skins are transferred to the wine. Amarone Cavolo is a wine that follows the traditional production method, aging in large barrels for at least 4 years.
Brigaldara is one of the best producers of Amarone, a wine that is now beginning to be regarded as one of Italy’s jewels. Made from dried grapes in the Valpolicella region north of Verona and with a full, dry flavour. An enormous, muscular wine with tones of damsons and herbs that is best drunk with game or strongly flavoured cheese.
Awards:
ERIC GUIDO - VINOUS 90 POINTS.
FALSTAFF 92 POINTS.
JAMES SUCKLING. 91 POINTS.
A thousand years of history, one hundred and twenty hectares of property - forty-seven of which are planted with vines - distributed in three different areas of Verona: Valpolicella Classica, Valpantena and Eastern Valpolicella. A historic family, the Cesari, that has owned the villa and the surrounding land since 1928, who is committed to the enhancement of a rich and heterogeneous property. A team of young winemakers and agronomistsdedicated to the study and customization of each intervention in the vineyard, to enhance the terroirs and microterroirs that make up the different souls of the wines that are here produced.
Maturation: The grapes are hand-harvested during the second half of September. The grapes are selected in the vineyard, placed in crates and left to dry in the drying loft. During fermentation, the wine is always in contact with the grape skins. It is pumped over twice a day with a delestage half way through fermentation, favouring colour extraction. Aging 2 years in small wooden barrels and 2 years in large wooden barrels.
