LCBO Vintages Release
This Amarone gets its name from the Grezzana-Cavolo vineyard, where nature and human ingenuity use a 3 hectare plot of land to grow grapes that will turn into some of the best wine from the Veneto. Pergola and Guyot-trained vines are carefully managed to produce flawless bunches of fruit. Only the best fruit, strictly selected to eliminate damaged bunches, is used. Hand-harvest during the second half of October, the fruit is placed in crates and then rests for around 120 days in a drying room, humidity-controlled room to avoid botrytis. In January, months after harvest, the concentrated fruit is vinified over 15 days. Brigaldara’s goal is to produce Amarone with body, freshness, and drinkability upon release, with no oxidation. Their wine is a departure from old-style Amarone made from dried, often botrytized, fruit fermented over a 40-day period. The Cavolo Amarone della Valpolicella spend two years in barriques, then another two years in large 25 hectolitre slavonion oak vessels prior to bottling.
A Corvinone-dominant blend also featuring Corvina and Rondinella, this is a sumptuous Amarone with a notes of fruit jam, sour cherry transitioning into a spicy, perfumed bouquet of raisins and vanilla. The palate reveals a ripe core of bitter chocolate and spiced fruit cake, with complex flavours of Mirabelle plum and coffee. An attractive note of black tea persists through the finish. Alcohol, often a determining quality for Amarone-lovers, is nicely balanced by the wine’s density and velvety texture. It’s a powerful wine, yet elegant and graceful.