About this wine
Vineyard and terroir
The fruit comes from the company’s vineyards at 100–200 m above sea level. The vines are 20–25 years old and yield 90 hl/ha. The cooperative’s vineyards are situated on hillsides in the Valpolicella Classico area, northwest of Verona.
Vinification
The grapes are harvested entirely by hand at the end of September and gently pressed at the winery. Fermentation takes place in steel tanks at a controlled temperature of 14–16 °C.
Serving and pairing
Pair with appetizers, fish dishes or pasta.
Label / history
Cantina Valpolicella Negrar was founded in 1933 by several small producers who were unable to compete independently. It now brings together 180 winegrowers and advises and coordinates the owners of approximately 200 vineyards covering 500 ha. Annual production exceeds 8 million bottles from more than 6,000 metric tonnes of grapes.
