2012 Brigaldara Amarone Della Valpolicella Classico
The name Brigaldara appeared for the first time in the deed archives in 1260 and referred to a group of farmhouses, the villa and the surrounding countryside.The Cesari family purchased the villa and the surrounding land in 1929. At that time, the area was used to cultivate grapes, olives, fruit and cereals. In the 1960s and 1970s, the land was converted to specialize in vines and olives.
In 1979 the winery began producing its own wine rather than selling fruit. The following years brought opportunity to expand landholdings both by purchase and rental. Stefano Cesari who formally founded the current winery in '79 has dedicated himself to becoming one of the most accomplished winemakers in the Veneto area. Tre Biccheri agrees that he has met that goal. His wife Maria is does the business end of things and young son Antonio is working on his masters degree while he oversees sales worldwide.
The fruit for the production of Amarone are bunches with loosely hanging grapes which enjoy good exposure to the sun. Before being left to rest in crates, the grapes are carefully selected in the vineyards so that any damaged or imperfect grapes are eliminated, leaving only those which are suitable to be dried. The grapes are left to dry for 120 days after which they are pressed and fermented. The grapes are processed so that all of the noble components of the grape skins are extracted. The Amarone Classico is a wine which reflects the traditional production methods of the area.
Amarone production begins in the vineyard, where Pergola and Guyot-trained vines are carefully managed to produce flawless bunches of fruit. Only the best fruit, strictly selected to eliminate damaged bunches, is used. That fruit rests for around 120 days in a drying room, humidity-controlled room to avoid botrytis. In January, months after harvest, the concentrated fruit is vinified over 15 days. Brigaldara’s goal is to produce Amarone with body, freshness, and drinkability upon release, with no oxidation. Their wine is a departure from old-style Amarone made from dried, often botrytized, fruit fermented over a 40-day period. It spent one year in barriques, then two years in large 25 hectolitre oak vessels prior to bottling.
A Corvinone-dominant blend featuring Corvina and Rondinella, this is a sumptuous Amarone with a spicy, perfumed bouquet of black cherry and vanilla. The palate reveals a ripe core of bitter chocolate and spiced fruit cake, with complex flavours of Mirabelle plum and coffee. An attractive note of black tea persists through the finish. Alcohol, often a determining quality for Amarone-lovers, is nicely balanced by the wine’s density and velvety texture. It’s a powerful wine, yet elegant and graceful.
Grape Varieties: Corvinone 50%, Corvina 20%, Rondinella 20%, altre 10%.
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Bottles are in perfect condition.