Valpolicella Classico
Denominazione di Origine
Controllata
Azienda Agricola Brigaldara
Story of the wine:
The history of wine in this region goes back to the Bronze Age, according to the fossilised remains of prehistoric vine leaves and grape clusters. The name of Valpolicella also has ancient origins, probably meaning Valley of Many Cellars and first appears in 1177. The original and best region for producing this wine is undoubtedly that of the Classico, in the hills due north of Verona. The Brigaldara vineyards overlook the village of San Floriano in the heart of the Classico region. By virtue of being a single estate wine and made by one of Valpolicella’s best producers this wine has much complexity and depth of flavour.
| Grape(s): | 70% Corvina, 20% Rondinella, 5% Sangiovese, 5% Cabernet |
| Area: | San Floriano in the centre of the Classico region of Valpolicella. |
| Yield: | 90 hl/ha |
| Density: | 4/5000 per ha. |
| Training: | Guyot and Pergola Veronese |
| Harvest: | Mid September |
| Vinification: | After de-stalking and crushing there is a maceration of 10-15 days and the wine is then fermented at 25-30 C. |
| Ageing: | The wine is aged for 6 months in large oak barrels and then bottled in May. |
Descriptions for Wine List
1) This is the real McCoy. Valpolicella as it should be. It has a ripe, raisony,
middleweight palate and a dry, herbal finish.
2) From the heart of the hills above Verona one of the region’s best
producers shows the true potential of this wine. This is the real
McCoy. Valpolicella as it should be. It has a ripe raisony,
middleweight palate and a dry herbal finish.
3) This is what Real Valpolicella is all about, a single vineyard wine made in
the cellars of one of the regions best producers in the hills above
Verona. A wine to confound the critics this is the real McCoy. It has
a ripe raisony, middleweight palate and a dry herbal finish.
