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Red dry
This deep ruby wine presents a very ripe, almost roasted nose with dried cranberry, kirsch, brown spices, and figs macerated in sugar syrup, complemented by botanical herbs. On the palate, it becomes fresher and more suave, revealing clean and precise flavors of cinnamon, pepper, tobacco, and potpourri. The finish is long, with young tannins that are chewy yet polished, providing a satisfying and well-rounded conclusion.
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.
Patiekite 16-18 °C su sočiais mėsos patiekalais, brandintais sūriais ir riešutais
Yet another relaxed, digestible and impeccably poised wine from this agreeable producer, standing out in a sea of tough, extracted and hot expressions of Amarone. Pithy red cherries, cloves, tamarind, dried tobacco and pomegranate. A little sweet, but the tannins are lithe and sinuous rather than hard and overworked. While full-weighted, the wine drinks like something considerably less ambitious. These are points to be rewarded. In essence, a wine that proves that drinkable Amarone is not an oxymoron. Bravo! Sustainable. Drink or hold.
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.
