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

Harvest took place in the second week of September, all done exclusively by hand. The grapes are left to dry for 60 days, to obtain a higher concentration before destemming and gentle pneumatic pressing. Fermentation temperature 25°C. Maceration for 10 days with scheduled punch downs thrice daily for 20 minutes. Malolactic fermentation before a few months aging in barrels. This is a naturally stabilised wine making it vegetarian friendly.