Brigaldara Amarone della Valpolicella (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape


  • Farming Method

    OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More

  • ABV


  • Food Pairing

    CheeseGameRed Meat

Purchased by Renzo Cesari in 1928, his passion was viticulture. That passion stretched across generations when the winery changed hands; it was passed down to his grandson Stefano, who built a relationship with Roberto Ferrarini- former oenologist and professor of oenology at University of Verona, considered by many as one of the most important innovators in the history of Amarone and Valpolicella.

Stefano, former President of the Valpolicella Region Growers Association, dedicated his time during his presidency to improving Valpolicella through low yields, improved viticultural practices, careful clone selection, and modern winemaking techniques. His focus is on farming traditional grapes of Valpolicella Classico DOC, while emphasizing high-quality Corvina over Rondinella and Molinara, on his 47 ha (120 ha in total, the rest mainly consisting of olive groves, crops, pastures, and woods) of estate vineyards near the village of San Floriano- the heart of the region. 

Tasting Notes

Intense aromas of fruit jam, warm spices, Morello cherries, dried fruit and hints of tobacco and cocoa. It is full bodied, complex, elegant and velvety. Pair with a variety of hard and soft cheeses alike, game meats, or your favourite beef or pork roast.


This is a blend of 40% Corvinone, 30% Corvina, 15% Rondinella and 15% other grapes. The organically grown grapes are selected and hand picked in the vineyard and placed in crates then left to dry in the fruit drying lofts for several months to raisinate. The wine is left in contact with the grape skins during fermentation and the wine is pumped over twice a day, then racked off the solids and returned halfway through the fermentation process to facilitate colour and flavour extraction. The wine rests for two years in barriques and a third year in larger 25hl barrels.

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