Amarone production begins in the vineyard, where 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. That fruit 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. It spent one year in barriques, then two years in large 25 hectolitre oak vessels prior to bottling.

A Corvinone-dominant blend featuring Corvina and Rondinella, this is a sumptuous Amarone with a spicy, perfumed bouquet of black cherry 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.

“The 2020 Amarone della Valpolicella Classico evolves in the glass with crushed cherries and plums complemented by minty herbs, shavings of cedar and clove. It sweeps across the palate, energetic and spry, with a stern mineral core and cooling acidity adding lift to its juicy wildberry fruits. This wine leaves the palate stained in primary concentration, mixing blood orange and clove, as the senses clench under its youthful structure. Have patience with this brooding beast.”
95 points, Eric Guido, Vinous Media, September 2025