2011 Brigaldara Valpolicella Classico

The Valpolicella is produced by fermenting fresh grapes, mainly corvina and corvinone varieties. The harvest is extremely important for this wine considering the delicacy of its aromas and its balance which depends heavily on the acidity levels. Our Valpolicella is a wine to be drunk every day with aromas characteristic of the valley areas. These include cherries as well as some spices depending on the vintage. In order to make the wine balanced on the nose, we leave it in steel for a brief maturation period which allows it to keep its natural aromas.

WINE CHARACTERISTICS:

Varietals: Corvina 40% Corvinone 20% Rondinella, Molinara e Sangiovese 40%

Vineyard location: elevation of 150-200m/slm.

Pruning system: Guyot

Vineyard area: covers 50 ha – 4000-5000 plants per ha 

Year vineyards planted: 1970/1980

Annual production: 100,000 bottles

Harvest period: grapes are harvested by hand in the second half of October

Wine Making: the grapes are selected in the vineyard and placed in 200kg capacity crates. The must is left in contact with the grapes to ensure colour is extracted from the grapes skins during the whole fermentation process. Pumping over is carried out twice a day and delastage is carried out half way through the fermentation process.

Aging: in steel

Alc. content: 13.5%

TASTING NOTES:

The wine has a vibrant ruby red colour and aromas of cherries, vanilla and spices. On the palate, it is dry, velvety and medium bodied.

TASTING NOTES BY ROBERT PARKER:

The 2007 Valpolicella from Brigaldara is incredibly sexy juice. Medium to full in body, this voluptuous Valpolicella offers tons of dark fruit intermingled with scents of bittersweet chocolate, leather and spices in an utterly captivating glass of wine. I can’t think of too many wines that deliver this much sheer pleasure for the tariff.