Grape Varieties: Corvina 55%, Corvinone 25%, Rondinella 20%
Vineyard: Marcellise, Brigaldara (150-200m/a.s.l.)
Training system: Guyot
Vineyard area: 50 ha – 4000-5000 plants/ha
Year vineyards planted: since 1970s/1980s
Annual production: 100.000 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 200kg-crates. The wine is left in contact with the grape skins during fermentation. It is pumped over twice a day with a delestage half way through the fermentation process. During the whole process, temperature is kept between ca. 22°-24° to preserve the fresh and delicate aromas.
Aging: in steel tanks
Alc. content: 12.5%
Bright ruby. Vibrant aromas of redcurrant, blackberry and candied viole on the knockout nose. Quite juicy on the palate, with floral red berry flavors given laser-like precision by lovely harmonious acidity. Very well balanced wine, clean and clear.
TASTING NOTES BY ROBERT PARKER
The 2007 Valpolicella from Brigaldara is incredibly sexy juice. Medium to full in body, this voluptuous Valpolicella offers tons of dark fruit intermingled with scents of bittersweet chocolate, leather and spices in an utterly captivating glass of wine. I can’t think of too many wines that deliver this much sheer pleasure for the tariff.
Valpolicella derives from the vinification of fresh grapes, mainly Corvina and Corvinone. The harvesting period is very mportant for this wine, due to the delicacy of its aromas and to the fragile sensory balance in which acidity plays a fundamental role. Our Valpolicella is a very drinkable wine that expresses the traditional aromas of the valley, which range from cherry to more or less pronounced spicy notes, depending on the vintage. The perfect olfactory balance is achieved with a short refinement in steel that emphasizes the sensorial particularities of the wine.