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Red dry
This is a great choice for those who like complex, heavy wines with a long aftertaste. The aroma is dominated by black cherries, blackberries, plums, along with notes of dried fruits (raisins, figs) and cinnamon. In the mouth, the wine is complex, with accents of dried fruits and dark chocolate, the long aftertaste of which is provided by firm tannins.
Wine from concentrated September selections, which are hand-picked at the end of the skin, left to dry for about 12 days, so that the aromas and taste properties are enhanced. Fermentation was carried out with the skins, in order to obtain maximum color and flavor intensity. The wine was aged for 2 years in small and 2 years in large oak barrels.
Residual sugar content - 2.0 g/l.
Serve at 16-20°C with the classic Italian stew Osso Buco, cheeses: Parmigiano Reggiano, Pecorino Romano or Gouda, and also recommended with thick beef stew.
An intense and complex wine with aromas of licorice, smoke, dried flowers, fresh red currants, red cherries and a touch of bay leaves. Chewy on the palate, with a medium to full body, firm chalky tannins and crisp acidity. Best after 2026.
The XX century marks the beginning of Brigaldara as we know it today. In 1928, Renzo Cesari purchases Brigaldara. With his son Lamberto, he specializes in viticulture with love and passion. The greatest impulse takes place in the 80s, when the direction passes into the hands of Stefano, Renzo's grandson, who starts a long-lasting collaboration with Roberto Ferrarini, perhaps one of the most important innovators in the history of Amarone and Valpolicella. In 1997, Brigaldara's Amarone is awarded for the first time the Tre Bicchieri Gambero Rosso.
