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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.
“Cavolo is anything but a baby or lighter version of Brigaldara’s Case Vecie, gainfully aromatic, fleshy and no shrinker at 16 per cent alcohol. Like the bigger sibling that number is no hindrance towards Amarone delicasse or elegance. Perhaps Case Vecie shows more subtlety, integration and caste but Cavolo can hold its own, thank you very much. More toast, spice and chocolate ganache here but also intensity and drive. Stefano Cesari’s Amarone are truly at the forefront of the oeuvre. Drink 2024-2030.”
93 points & 5/5 Value Rating, Michael Godel, Wine Align, March 2022
“A pleasant Amarone that shows almost jammy cranberry, cherry and raspberry character. Full-bodied with clean fruit, lightly firm tannins and a flavourful finish. Best after 2022.”
91 points, James Suckling, October 2021
