Wines

Amarone della Valpolicella Vigna Cavolo docg 2017

Amarone Cavolo is a wine that derives from a careful selection of the grapes in the vineyard and a strict management of the drying process. The grapes designated for the production of Amarone wine are the best exposed and the sparsest. They are left to dry in crates for ca. 120 days and are then vinificated. The winemaking flavors the transmission of all the noble components from the skins to the wine. Amarone Cavolo follows the traditional production method, employing large-volume wooden barrels capable of evolving the wine in its ca. 4 years of ageing. Garnet red 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.

Technical Specifications
Grape Varieties:	Corvinone 55%, Corvina 25%, Rondinella 20%
Vineyard:	Grezzana - Cavolo 3 ha (250 mt/a.s.l., easterly exposition) - Cavolo di Grezzana
Training system:	Guyot
Vineyard area:	3 ha - 4000/5000 plants/ha
Year vineyards planted:	since 1994
Annual production:	10000
Harvest period:	Grapes are hand-harvested during the second half of October
Wine Making:	The grapes are selected in the vineyard and placed in crates. They are then left to dry in the fruit-drying loft for several months. The wine stays in contact with the grape skins during fermentation. It is pumped over twice a day with a delestage half way through the fermentation process.
Aging:	2 years in barrique and 2 years in 25hL slavonian oak barrels
Alc. content:	16%

Amarone della Valpolicella Docg Vigna Cavolo 2015

Brigaldara Azienda Agricola

The name Brigaldara appeared for the first time in the deed archives in 1260 and referred to a group of farmhouses, the villa and the surrounding countryside. The Cesari family purchased the villa and the surrounding land in 1929. At that time, the area was not used only for the cultivation of grapes and olives but was also used for fruit and cereals. In the 1960s and 1970s, with the end of crop-sharing, the land was reconverted to specialise in the cultivation of vines and olives.

Veneto

Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite.

In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks.

In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.