Description
Amarone Classic comes from a careful selection of grapes in the vineyard and a very strict management of the apple. The grapes dedicated to the production of Auberge are the best exposed and the most spattered. The grapes resting is preceded by a very careful vineyard selection designed to eliminate damaged bunches and those that do not exhibit the ideal characteristics for quality grafting. The grapes are dried for about 120 days, after which vinification takes place. Winemaking is structured so as to encourage the release of the peel of all noble components.
Amarone Classico is a wine that is very tied to the traditional production method, using only large volume wood containers; able to evolve the wine in the three years of aging without distorting the aromatic profile.
Details

Perfume

Color

Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour

Pairings
- Start up year: 1979
- Oenologist: Enrico Nicolis, Marco Furia
- Bottles produced: 350.000
- Hectares: 47
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 agronomists dedicated 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. Read more


Name | Brigaldara Amarone della Valpolicella Classico 2018 |
---|---|
Type | Red green still |
Denomination | Amarone della Valpolicella DOCG |
Vintage | 2018 |
Size | 0,75 l |
Alcohol content | 16.5% by volume |
Grape varieties | 50% Corvinone, 20% Corvina, 20% Rondinella, 10% Oseleta |
Country | Italy |
Region | Veneto |
Vendor | Brigaldara |
Origin | Brigaldara (250 m/slm) |
Cultivation system | Pergola Veronese and Guyot |
Plants per hectare | 4500 - 5000 |
Harvest | Second half of October by hand. |
Wine making | Selection of grapes in the vineyards undergoing a traditional casserole drying in fruit. Red vinification ensures skin contact for the whole fermentation process and color extraction is favored by 2 daily refills and one half-fermentation delastage. |
Aging | 1st year in barriques and 2 years in oak barrels of 25 hl. |
Allergens | Contains sulphites |