Cantina Di Negrar

Valpolicella Classico

standard courier: 3 working days

NEG001-16

Sold by: Vino.co.za

R 155

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

750 ml (Standard)


Cultivar:

60% Corvina, 20% Corvinone, 20% Rondinella

Country:

Italy

Rating:

There are currently no ratings available.

Specifications:

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

Raspberry
Raspberry

Spice
Spice

Violet
Violet

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
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