About this wine
Vineyard and terroir
The grapes are grown in the winery’s hillside vineyards in the Valpolicella Classico area, northwest of Verona, at 150–250 metres above sea level. The vines are 15–25 years old, with yields of 84 hL/ha.
Vinification
The grapes are harvested entirely by hand from mid-September to early October. They are gently pressed at the winery, then fermented in steel tanks at a controlled temperature of 14–16 °C.
Label / history
Cantina Valpolicella Negrar was founded in 1933 by several small producers who could not compete independently. The cooperative now comprises 180 winegrowers and advises and coordinates the owners of around 200 vineyards covering 500 ha. Its annual production exceeds 8 million bottles from more than 60,000 metric quintals of grapes.
