Cantina di Negrar Valpolicella Ripasso is a serious red at a "not so serious red" price point. On the nose - earthy, herbaceous notes balanced with dark plums. Notes of dark red cherries from the Ripasso method shine through, and are balanced with dark chocolate-y and mocha from time spent in oak barrels. Despite the deep intense notes there is a freshness from the fruit and a balanced acidity, making this a great food wine!

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 the Valpolicella Classico in the hills from Negrar near Roselle at an altitude between 250 and 450 meters above sea level. The soil type is varied with the prevalence of clay and traits of nummolitic limestone. Grass sward between vines. Training system: Pergoletta Veronese. Age of vines in production: 15-25 years. Buds per vine: 18.Planting density: 3.300/3.500 vines per hectare. Yield per hectare: 70 hl.

The grapes are destemmed and pressed gently in a pneumatic press. Fermentation temperature between 25 and 28C. Maceration for 10 days with scheduled punching of the cap three times a day. Conservation in stainless steel vats until February. Second Fermentation on the lees from Amarone with contact for 15 days at a temperature of 15C with daily punching down. Transferred to barrels at the end of May for 18 months. Malolactic fermentation completed. Refining in bottles for 6 months. Natural stabilisation.