Wines Napa Valley Castello di Amorosa - Il Brigante - 2017

Castello di Amorosa’s Cuvée Il Brigante 2017 is a distinguished red blend from Napa Valley AVA, one of California’s most prestigious winegrowing regions. This cuvée generally combines classic Bordeaux varietals such as Cabernet Sauvignon, Merlot, and perhaps hints of Petit Verdot or Malbec, resulting in a robust yet refined wine. The 2017 vintage experienced a warm growing season with an early harvest, lending ripe, concentrated fruit flavors and balanced structure. The grapes are harvested from hillside and valley floor vineyards, where soils of volcanic origin and alluvial deposits contribute to the wine’s complexity and depth. Vinified using traditional techniques—fermentation in stainless steel, followed by extended aging in French oak barrels—the wine presents rich aromas of black currant, plum, subtle spice, and hints of chocolate, supported by fine-grained tannins and a persistent finish.

Napa Valley has earned its global reputation for producing world-class wines thanks to its Mediterranean climate, varied topography, and diverse soils. Warm, sunny days are tempered by cool, foggy mornings, allowing grapes to ripen slowly and preserve their natural acidity. Historically, the region saw a renaissance in the late 20th century, though its winemaking roots trace back to the 19th century. Today, it is synonymous with bold, age-worthy reds, especially Cabernet Sauvignon-based blends, which are characterized by power as well as elegance.

The Il Brigante cuvée’s layered structure and expressive fruit profile make it an ideal companion for hearty dishes. It will shine alongside a well-marbled ribeye steak, slow-braised short ribs, or classic American BBQ. Looking to its Italian inspiration and Napa setting, consider pairing with osso buco, mushroom risotto, or even a wood-fired pizza with sausage and roasted peppers. Aged cheeses, such as a robust aged cheddar or pecorino, will also highlight the wine’s depth.

To fully appreciate this wine’s aromatic detail and supple tannins, serve it at 16-18°C. Decanting for an hour before serving will allow the bouquet to unfold and the palate to soften, ensuring an optimal tasting experience whether enjoyed now or after a few years of careful cellaring.