Valpolicella is the light, charming relative of Veneto’s appassimento red wines. Brigaldara’s Valpolicella Superiore is produced from equal parts indigenous varietals Corvina and Corvinone, with a small addition of Rondinella. Fruit comes from the winery’s southeast-facing Grezzana “Case Vecie” vineyard and smaller east-facing Grezzana vineyard, perched 450 metres above sea level. There is a significant swing between day and night temperatures here, and grapes ripen slowly and evenly. This particular environment produces fruit with generous acidity, a characteristic spicy smell, and well-developed skin tannins.
Year after year, timing the harvest is extremely important for this wine, considering how the delicacy of its aromas and its balance depend heavily on the natural acidity of the grapes. Grapes are harvested by hand in late October and brought to the winery quickly to retain that sought-afer bright acidity. After a brief cool soak, the wine is fermented in stainless steel. It sees at least one year in large Slavonian oak casks.
Valpolicella Superiore, remember, is a wine to be drunk every day. Its reward is true versatility at the table. Aromas are characteristic of Veneto’s valley vineyards: Cherries and spice. On the palate, it is dry, velvety, and medium-bodied with silky tannins.