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The 2006 vintage was warm but classically structured
same cellar treatment
in the cellar the wine is ambient-fermented and aged 12 months in barrel (20% new) crafted from local wood
it unfolds with marasca cherry and stewed plum
Corte Bravi, Valpolicella Classico, 2024 SO031226 Filliatreau The 2006 vintage was warmOrganic Valpolicella from two brothers farming the Classico hills above Sant'Ambrogio. Andrea and Ivano Brunelli founded Corte Bravi in 2011 on land their father purchased; they've been certified organic since 2015 and joined Vinnatur in 2019, signaling a natural, low intervention philosophy that is increasingly rare in the Valpolicella zone. The Classico is a traditional blend of Corvinone, Corvina, and Rondinella, hand harvested, fermented with
