Amarone Classico Cavolo, Brigaldara


Amarone della Valpolicella

Well-made Amarone is one of Italy's glories; it is a rich, deep flavoured wine with a dry, bitter finish on the palate. It is made by selecting the ripest bunches of the grapes, then drying them for several months on wooden slats or trays and finally pressing and fermenting them. The effect of drying is to reduce the w ter content so that the wine produced has more concentration of flavour. Historically this passito wine was made as a sweet wine or Recioto then in the 1930s a producer inadvertently fermented the wine dry, so Amarone was born. It is a fairly recent wine in the sense that it was first recorded as being sold in 1938 although it was only in the 1950’s that Amarone started to become popular. Brigaldara is a founder member of the Families of Amarone – a group of 12 producing families dedicated to maintain high quality Amarone. Grape(s): 50% Corvinone, 20% Corvina, 20% Rondinella, 10% Others Area: A 5ha. vineyard in the village of Cavolo di Grezzana planted in 1994 Training system: Guyot Harvest: Hand harvested in the second week of October Vinification: The grapes were dried for about 4 months in small wooden trays. During fermentation the must was pumped over the skins daily Ageing: Aged for 12 months in French barriques and 24 months in large 25hl Slavonian oak barrels

Corvina, Rondinella, Molinara
Add to shopping cart


Veneto is a substantial and increasingly important wine region in the north-eastern corner of Italy.

Just east of the lake and north of Verona is Valpolicella wine appellation: the fabled ‘Valley of Many Cellars&rsquo. Immediately east of Valpolicella is Soave, home to the eponymous dry white wine which now ranks among Italy’s most famous products. In the north-eastern corner of the region, on either side of the Piave river sparkling wine Prosecco reigns supreme.


Veneto produces four DOCGs wines – Amazon della Valpolicella, Prosecco di Valdobbiadene,Recioto di Soave,Bardolino – of the several DOCs we find Soave, Valpolicella,Bianco di Custoza and Treviso among others.

Grape Varieties

Garganega, Trebbiano and Glera are the key white-wine grape varieties here, while Corvina, Molinara and Rondinella are behind the vast majority of reds. International varieties such as Merlot, Cabernet Sauvignon, Cabernet Franc,and even Carmenere have proved successful here, as has northern Italy’s flagship white Pinot Grigio.

Amarone della Valpolicella

Amarone della Valpolicella

Amarone della Valpolicella is an intensely flavored dry red wine made from dried (passito) grapes. It is made in the Veneto region of northeastern Italy, and is one of the region's most prestigious red wines. Though Amarone wines from the Classico zone in particular are often described as the pinnacle, there are many top producers operating outside the Classico zone, with Romano dal Forno probably the best known.
The amarone style developed as Veneto's winemakers searched for a way to increase the body, complexity and alcohol content of their wines. As demonstrated by modern-day reds Valpolicella and Garda, wines made from locally grown Corvina, Corvinone, Rondinella, the reviving Oseleta and the increasingly phased-out Molinara can sometimes be too light to give satisfaction. These three mainstays of the Valpolicella vineyard are not renowned for their inherent depth (only Corvina is able to produce wines with much body), a deficiency compounded by the cool growing conditions of western Veneto. In order to concentrate the natural sugars and aromatics in Valpolicella wines, local producers began drying their grapes after harvest, to remove water from the berries while retaining sweetness and flavor.