Cantina Di Negrar

Valpolicella Classico

standard courier: 3 working days

Sold by:

R 160

Ready to ship   available2 60 + Sold only in multiples of 6 Bottles

750 ml (Standard)


60% Corvina, 20% Corvinone, 20% Rondinella




There are currently no ratings available.


12.50% alc vol Sugar g/l: N/A
Type: Red Blend, Red Wine Cellaring Potential: 3 to 5 years
Origin: Veneto Appellation: Valpolicella Classico DOC

Tasting Notes:

Made from classic Valpolicella varieties (Corvina, Corvinone, Rondinella) grown in heart of the Valpolicella Classica area, near Verona, Veneto. Intensely scented with red, spicy cherry, elegantly medium bodied and suitable for many occasions and dishes.

Red Cherry
Red Cherry




Cantina Sociale Valpolicella was founded at Villa Mosconi, Arbizzano di Negrar, on 23 August 1933. At the heart of Cantina Valpolicella Negrar are its 230 members, grape-producing families who tend more than 700 hectares of vineyards, mainly in the Valpolicella Classica region. Research and innovation are the keys to improving the quality of wine at Negrar; on the one hand it is endowed with local values and traditions, and on the other it is carefully gauged to evolve with consumer tastes. In light of this, Cantina Valpolicella Negrar conducts extensive research into wine and grape production from its onsite laboratory and works closely with the University of Verona’s Faculty of Viticulture and Oenology, the Viticulture Research Centre (CRA) in Conegliano Veneto, and the San Floriano Experimental Centre for Wine and Grape Production.

Located in the heart of the Valpolicella Classica at an altitude of between 100 and 250 meters above sea level. Soil type: varied, predominantly clay-loam, partly calcareous, partly of volcanic origin. Grass sward between vines. Training system: Double “Pergoletta”. Age of vines in production: from 15 to 25 years. Buds per vine: 18. Planting density: 3,300 vines per hectare. Yield per hectare: 100 hl.

Harvest: at the end of September exclusively by hand. Vinification: after destemming and gentle pneumatic pressing, fermentation takes place at temperatures ranging between 25° and 28° C. Maceration lasts 7 days.

Once malolactic fermentation is completed, ageing takes place in stainless steel tanks and stabilization is allowed to take place naturally.

Food pairing

A fine companion for all pasta and meat dishes. Perfect to mature cheeses.

Beef Charcuterie Hard Cheese Lamb
 Selected for you 
 BEST sellers 


We recommend


Port2Port is a fine wine marketplace and online wine shop; offering a vast selection of the best wines available, including rare vintages, special cases and fine spirits. Once you place your order online, we ship directly from the source, ensuring optimum cellaring conditions and guaranteed provenance.

For any order-related, product-listing or general enquiries, please feel free to contact us at 021-422-1872, e-mail or select the live chat tab in the bottom-right corner of your screen to speak directly to one of our consultants.

Wine-Searcher - Gold 2017 - Gold 2018

Port2Port Wine News

Sign-up to receive our Newsletter and join the great wine debate.