AMARONE DELLA VALPOLICELLA CLASSICO
Grape Varieties: Corvina 45%, Corvinone 45%, Rondinella 10%%
Vineyard: Brigaldara (250 mt/a.s.l.)
Training system: Pergola veronese and Guyot
Vineyard area: 20 ha - 4000-5000 plants/ha
Year vineyards planted: since 1994
Annual production: 60.000 bottles
Harvest period:Grapes are hand-harvested during the second half of October
Wine Making: The grapes are selected in the vineyard and placed in crates. They are then left to dry in the fruit drying loft for several months. 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 the fermentation process.
Aging: 1 year in barrique and 2 years in 25hl slavonian oak barrels
Alc. content: 16.5%
Bright red. Clean red cherry and berry aromas are lifted by a floral touch. Sweet on entry with a nice glyceral mouthfeel, then somewhat bitter with noteworthy tannic bite to the lively red berry flavors. Finishes classically dry and with a trace of alcohol-derived heat.
TASTING NOTES BY ROBERT PARKER
The wine possesses notable clarity in a layered expression of bright red fruits. Perfumed aromatics add further complexity as the wine gains volume with air, revealing the full breadth of its pedigree. This focused, energetic wine is delicious now, but will be even better in another year or two.
Amarone Classico is made from grapes that have been harvested in Brigaldara's vineyards, located in the heart of the so called Valpolicella Classica, at the entrance of the Marano valley. The grapes employed for the production of Amarone are the best exposed and the sparsest. The careful selection of the grapes in the vineyard and the strict management of the drying process are of exreme importance for this wine. The grapes are left to dry in crates for ca. 120 days and are then vinificated. The winemaking favors the transmission of all the noble components from the skins to the wine. Amarone Classico follows the traditional production method, employing large-volume wooden barrels capable of evolving the wine in the ca. 3 years of aging.