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Amarone Della Valpolicella Brigaldara 'Cavolo' 2020

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Amarone Della Valpolicella Brigaldara 'Cavolo' 2020

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In stock

Amarone Della Valpolicella Brigaldara 'Cavolo' 2020

€32.00
Availability: In stock
SKU
00004677
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Amarone Della Valpolicella Brigaldara 'Cavolo' is produced with a blend of 21% Corvinone, 59% Corvina, 17% Rondinella, and 3% other grapes. It is the result of careful selection of grapes in the vineyard and meticulous management of the drying process. It ages for two years in small oak barrels and two years in large oak barrels.

Il Vino in sintesi

In summary

Wine list: Amarone
Grape varieties: Corvinone 21%, Corvina 59%, Rondinella 17%, altre 3%
Wooden passage: Long
Alcohol Degree: 16%
Country: ITALY
Production area: VALPOLICELLA
Year: 2020
Format: Bottle 75 cl
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9092/100
Come gustare il vino

How to taste it

When to drink it: Over 10 years
Serving Temperature: 18-20 °C
Recommended glass: Flared balloon (red evolved) Ballon svasato (rossi evoluti)

Visual tasting

Clear, deep ruby red in color with light garnet reflections. Consistent.

Olfactory tasting

Aromas of jammy fruit, black cherry, cherry, vanilla, with hints of drying and notes of spice.

Taste tasting

It is a wine of great structure, complex, elegant and velvety.

What to pair wine with Amarone Della Valpolicella Brigaldara 'Cavolo' 2020

Amarone Della Valpolicella Brigaldara 'Cavolo' pairs well with stews, braised meats, game, and mature cheeses.

Contains sulfites.

Amarone Della Valpolicella Brigaldara 'Cavolo' is produced with a blend of 21% Corvinone, 59% Corvina, 17% Rondinella, and 3% other grapes. It is the result of a careful selection of grapes in the vineyard and a very rigorous management of the drying process. The grapes used for its production are the best exposed and the most sparse. Once harvested, they are left to dry for approximately 120 days, after which the vinification takes place, carefully promoting the release of all the noble components from the skins. The red vinification ensures contact with the skins throughout the fermentation process, and color extraction is aided by twice daily pumping over and once mid-fermentation. A wine that adheres to the traditional production method, aging for at least 4 years in large barrels. The grapes are selected in the vineyard and left to dry in crates, placed in the drying room.