The coffees that make up this blend, 90% of which are Arabica, come from Ethiopia, Brazil, Guatemala, and Honduras; while the remaining 10% is Robusta, selected in Flores in the Sunda Islands,
an archipelago that lies between the Indian and the Pacific Oceans.
The very best Robusta coffee in the world is grown there. Its name brings to mind contamination with the exquisite flowers that grow in those lands.
The final result is an intense taste, velvety, with a full body. The slight acidity is balanced and thus offers the cup of coffee perfect balance.
It gives way to a pleasant aftertaste with hints of cocoa and bitter fruit, the persistence of which lengthens with notes of milk chocolate and with the fragrance of toasted bread.
PRODUCED BY: Goppion Caffè Spa - Via Terraglio 48, 31022 Preganziol, Treviso, Italy
"It would have the hallmarks of a legend, if it wasn’t true – how a cask of forgotten Recioto dessert wine was discovered in 1936, wonderfully aged into a bold, dry red with a pleasing bitter edge (Amarone is Italian for “bitter”). Our friend Stefano Cesari and his family still create the finest of wines in the hills of Verona – and here, they quite simply prove why authentic Amarone has become one of Italy’s most symbolic wines." John Kirwan
AMARONE DELLA VALPOLICELLA DOCG CLASSICO
Brigaldara Amarone is a rich, full bodied wine made from local grape varieties, Corvina, Rondinella and Molinara, which are dried and then fermented. The wine is aged for up to 30 months in oak casks before bottling.
TOWN OF PRODUCTION: San Pietro in Cariano
GRAPE VARIETIES: Corvinone 50%, Corvina 20%, Rondinella 20%, others 10%
TRAINING SYSTEM: Pergola veronese and Guyot
HARVEST PERIOD: second half of October
VINEYARD AREA: 20 hectares - 4000-5000 plants/ha
YEAR VINEYARDS PLANTED: 1994
ANNUAL PRODUCTION: 60000
WINE MAKING: Grapes are selected in the vineyard and are placed in crates to be then left to dry in the fruit drying loft. During the fermentation process, the must is left in contact with the grape skins so that the colour is extracted from the fruit. Pumping over is carried out twice a day and delestage is carried out half way through the fermentation process.
AGING: 1 year in barrique and then 2 years in 25hl oak barrels
ALCOHOL CONTENT: 16.5%
COLOUR: Garnet red
BOUQUET: Aromas of fruit jam, Moreno cherries, red cherries and vanilla.
FLAVOUR: full-bodied, elegant, complex and velvety
SERVING TEMPERATURE: 18-20 °C
FOOD MATCHES: Red meat, boiled meat, aged cheese, aged cuts, chocolate
BOTTLED BY: AZIENDA AGRICOLA BRIGALDARA - San Pietro in Cariano, Verona - Italy