Brigaldara Valpolicella, Verona

Owner Stefano Cesari is the young, intelligent, somewhat intense, and innovative producer of Valpolicella Classico, Superiore, and Amarone. As the president of the Valpolicella Region Grower's Association, he is dedicated to improving the quality of Valpolicellas through lowered yields, improved viticultural practices, careful clonal selection, and modern winemaking techniques. Although he farms the traditional grapes of the Valpolicella classico D.O.C., his emphasis is on the higher quality variety of Corvina over Rondinella and Molinara. He produces distinctive wines of very high quality from 15 hectares of estate vineyards near the village of San Floriano in the heart of the Valpolicella Classico zone.

Valpolicella Classico 2007 Hailing from the heart of the region, this wine is made from Corvina, Corvinone, and Rondinella grapes without the use of wood. It undergoes Ripasso on the skins of the house's Amarone grapes which adds colour and increases the depth of flavour. Medium colour with subtle sour cherry aromas, this is a medium-weight, softly tannic wine with zesty fruit flavours and a hint of bitter almond on the finish. A charming red that could be served at cellar temperature with a wide range of Italian dishes. Since 2000 Stefano stopped production of his single vineyard Valpolicella, "il Vegro", he now includes these grapes in this bottling, further increasing its quality. There is currently no rating for the 2007, but the 2006 received the following review: "A delicious red, particularly for the money. This soft, voluptuous wine reveals dark red cherries intertwined with tobacco and earthiness in an accessible, easy going style. Anticipated maturity: 2008-2011." 87 points, Wine Advocate, Aug 2008

Amarone della Valpolicella 2005 Signore Cesari emphasizes that his method of producing Amarone is to begin by shrivelling the grapes in a drying room. By controlling humidity, he avoids botrytis. Vinification is in January over a 15 day period at 18° to 20°. His goal is to produce Amarone with body, fruit freshness, no oxidation, and drinkability upon release. All is in contrast to old style Amarone made from dried but botrysized fruit, fermented at temperatures of 5° to 10° over a 40 day period. This is a sumptuous style of Amarone with a perfumed bouquet of lavender, dark chocolate and espresso bean. The palate reveals a ripe core of bitter chocolate and spiced fruit cake, with complicating flavours of mirabel plum and coffee. An attractive note of steeped tea persits through the finish. Alchohol, which can often be a make or break issue for Amarone lovers, is nicely balanced by the wine's density.

All wines are available by the unmixed case to Licensees and Private Consumers, subject to availability.

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