| Grape | Corvina, Corvinone, Rondinella, Red Blend |
| Style | Sweet, Red, Full-Bodied, Red Fruit, Dried Fruit, Oaked, Elegant |
| Country | Italy |
| Region | Valpolicella, Veneto |
| Volume | 50cl |
| ABV | 12.5% |
| Dietary | Vegetarian, Sustainable |
Introducing Cantina di Negrar's Recioto della Valpolicella Classico DOCG, a ruby red wine with purplish reflections. This intensely fruity wine boasts the fragrance of red fruit, including raspberry, black cherry plum, and damson. Its unsparingly sweet and creamy palate features warm notes of raisins on the finish. Enjoy with dry biscuit-like sweets and blue or sharp cheeses for a truly marvellous evening's entertainment.
About the Producer
Since 1933, Cantina Valpolicella Negrar has told the story of men and women devoted to the crafting of quality wines: the finest, sincerest expression of a region home to more than 700 hectares of vineyards.
Consisting of 240 growers and 700 hectares, Cantina Valpolicella Negrar is a cooperative located just a few kilometres from Verona, in the heart of Valpolicella. The quality of Cantina Valpolicella Negrar’s wines is based on the pillars of generations of winegrowers, the men and women of Valpolicella, embracing environmental sustainability and a connection with the land.
Vineyard and Winery
Located in the heart of Valpolicella Classico in the hills of Negrar on dry stonewalled terraces facing southeast, at an altitude of between 200 and 450 metres above sea level. Soil type: alluvial soils. Grass sward between vines. The vines are trained on a local system called Pergoletta Veronese. Age of vines in production is 20 years on average. Buds per vine: 16. We know what you're thinking here, if it were 15 per vine then you'd by a case! Density: 3,300 vines per hectare. Yield per hectare: 44 hl.
Harvest was completed in the last week of September exclusively by hand. 'Appassimento' process (drying) in stores for 120 days. The dried bunches are then destemmed, before gentle pneumatic pressing at the beginning of January. Fermentation at a temperature from 12° to 23° C. Malolactic fermentation completed. Maturation in stainless steel vats and then in bottle for 12 months. Naturally stabalised.
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