Amarone production begins in the vineyard, where Guyot-trained vines planted between 1996 and 1999 are carefully managed to produce flawless bunches of fruit. Only the best fruit, strictly selected to eliminate damaged bunches, is used. Grapes are hand-harvested during the second half of September. The 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. The wine spends 2 years in small wooden barrels followed by 2 years in large wooden barrels prior to bottling.

A Corvina-dominant blend featuring Corvinone and Rondinella, this is a sumptuous Amarone with fruit jam, sour cherry, cherry and vanilla aromas, with hints of dried grapes and spicy notes. It is a wine of great structure. Complex, elegant and velvety.