Questo vino
Vineyard and terroir
The fruit comes from the company’s hillside vineyards, located northwest of Verona in the Valpolicella Classico area. The vines are 20–25 years old and grow at 100–200 m above sea level, with a yield of 90 hL/ha.
Vinification
The grapes are harvested entirely by hand in the second ten-day period of September. They are crushed and fermented in steel tanks at a controlled temperature of 25–28 °C, with 10 days of maceration.
Ageing
Malolactic fermentation and ageing take place in stainless-steel vats until February of the following year. The wine then rests in bottle for a further four months.
Label / history
Cantina Valpolicella Negrar was founded in 1933 by several small producers who could not compete independently. The cooperative now brings together 180 winegrowers and advises and coordinates the owners of around 200 vineyards covering 500 ha. Its annual production exceeds eight million bottles from more than 60,000 quintals of grapes.
