Brigaldara, Case Vecie, Amarone della Valpolicella, 2018
Brigaldara, Case Vecie, Amarone della Valpolicella, 2018
- 75cl
- 16.5%
- Red Still
- Corvina, Corvinone, Rondinella
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Optimal drinking window: 2026 - 2040
Est. delivery mid-November 2026
Brigaldara's Amarones show remarkable clarity: vivid black cherry, balsamic spice, and that haunting twist of bitter herbs and cocoa that makes Valpolicella’s top reds so captivating.
The 2018 Brigaldara ‘Case Vecie’ is named after a natural and rural microcosm located on the high hills of the municipality of Grezzana, and is Brigaldara's agricultural bet which aims at nurturing its vines cultivated in a high-altitude ecosystem.
Brigaldara, owned and run by the Cesari family since 1929, has become one of the region’s true reference points. Their approach is classic, never showy - precision in the vineyard, restraint in the cellar, and a clear focus on the integrity of fruit and place.
In its first few years, the dried fruit and chocolate notes dominate, still a touch brooding and tightly wound. By the early 2030s, secondary notes of leather, dried herbs and balsamic complexity will emerge, softening the wine's initial intensity into something more layered. It should plateau in its prime through the mid-2030s, offering the fullest expression of fruit and savoury development in balance. Beyond 2040, expect it to turn increasingly tertiary and dried-out, though well-stored bottles may hold gracefully for longer.
What the critics say:
"The 2018 Amarone della Valpolicella Case Vecie is darkly alluring and brooding in the glass, with a dusting of confectionary spice and dried violets complementing wild blueberries and a lifting whiff of fresh mint. Soothingly round and surprisingly juicy in feel, this shows its minerality up front, as depths of tart wild berry fruits meet vibrant acidity, and an array of exotic spices emerges toward the close. It finishes tannic yet fresh and incredibly long, leaving a bitter blackberry crunch, violet inner florals and chalky concentration that boggles the mind. Bury the 2018 deep in your cellar, this is a long-distance runner."
Tasting Notes
AppearanceDeep garnet with a brick-orange rim showing some development.
NoseDried cherry, fig and raisin sit alongside bitter chocolate, star anise and a balsamic lift. There's a savoury undertow of tobacco leaf and dried herbs beneath the richness.
PalateFull-bodied and velvety, with concentrated dark fruit tempered by a bitter-sweet, almost amaro-like edge. The tannins are ripe and well-integrated, and the alcohol, though high, is carried with surprising poise.
FinishLong, warming and faintly bitter, with chocolate and dried fruit lingering.
Overall impressionA serious, single-vineyard Amarone built for contemplation rather than quaffing.
Food Pairings
In the Veneto, this would be poured alongside braised beef or horse, pastissada, slow-cooked with cloves and red wine until falling apart. It's also a classic match for aged Monte Veronese cheese or a wintery risotto all'Amarone, made with the wine itself. Game, particularly wild boar stews thick with juniper, suits its weight, and locals often finish with it alongside a hard biscuit like pandoro-adjacent bussolai, treating the wine almost as dessert.
We think this wine would go well with
Serve at 17-18°C, slightly below typical room temperature to keep the alcohol in check. Decant for an hour if drinking young to let the bouquet open; less critical with further bottle age. A large-bowled Burgundy-style glass suits it well, giving the aromatics room to unfurl.
Case Vecie is a single vineyard of old vines planted on the volcanic and calcareous clay soils typical of the San Floriano della Valpolicella hills, at moderate altitude within the Classico zone. The site's good air circulation and sun exposure are ideal for the slow, even appassimento drying process that defines Amarone. These soils and the gentle hillside aspect bring a freshness and mineral edge that tempers the wine's natural richness.
Amarone della Valpolicella DOCG is made from dried grapes, traditionally Corvina, Corvinone and Rondinella, fermented to dryness and high alcohol, unlike the sweeter Recioto made from the same drying method. The Classico zone, where Brigaldara sits, is considered the historic heartland, producing wines generally regarded as more structured and age-worthy than those from the wider Valpolicella area. It remains one of Italy's most distinctive and divisive styles, loved for its richness, occasionally dismissed by those who prefer subtlety.
The 2018 vintage in Veneto arrived after a growing season that kept producers on their toes. Spring brought welcome rainfall after the drought stress of 2017, though summer heat tested the vines once again. The saving grace was September's cooler nights, which allowed the grapes to retain their freshness while reaching full ripeness. Harvest timing proved crucial, with those who picked at the right moment capturing both concentration and balance.
What emerged was a vintage of surprising consistency across the region's varied terroirs. The Soave producers we work with speak fondly of 2018's Garganega, which shows real mineral precision alongside ripe stone fruit character. Valpolicella's Corvina and friends delivered wines with lovely immediacy, though the best Amarone from this year will reward patience. Most 2018 Veneto wines are drinking beautifully now, offering approachable pleasure without sacrificing the region's characteristic freshness, and the better bottles should cellar happily until 2028.
FAQs
What does Brigaldara Case Vecie taste like?
Dried cherry, fig and bitter chocolate with a balsamic lift, full-bodied and velvety with a long, warming finish.
When should I drink this wine?
It's drinking well now but has the structure to develop further until 2040.
What food pairs well with this Amarone?
Rich, slow-cooked dishes like braised beef, game stews, or aged hard cheeses suit it best.
How should I serve this wine?
Serve at 17-18°C in a large-bowled glass, decanting for an hour if drinking it young.
Is this wine worth cellaring?
Yes, Case Vecie is built for the long haul, with real reward for patience over the next decade.
What grapes are used in this wine?
A traditional Valpolicella blend of Corvina, Corvinone and Rondinella, dried for around 120 days before fermentation.
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