Valpolicella Classico

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

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.

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

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.

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.