Cantina di Negra Corvina, Tasting notes:
Ruby red with garnet hues. A spicy aroma with hints of vanilla, red and amarena cherries. Soft and round with gentle tannins
that blend seamlessly with the wine’s texture, with a long, spicy finish. Great every day wine by the glass.
Good with steak and chips and bbqs but also well with poached salmon.
Cantina Valpolicella Negrar is a really exciting winery which is at once steeped in tradition and yet truly innovative. With a history of
wine-making going back to 1933, Cantina Valpolicella Negrar has been at the forefront of development in the Valpolicella region since its inception. The winery was the first to make the world-renowned Amarone, and soon after, in recognition of this, was awarded the Certificate of Special Mention by
the Brussels International Exposition. This firmly put Cantina Valpolicella Negrar on the map and it has continued to look forward ever since.
Located at the heart of the Valpolicella region between 100 and 200 metres above sea level. The soil type is extremely varied, but
mainly chalk and clay. Grass sward between the vines, which are trained in double pergola. Vines are between 20 and 25 years old. Buds per vine: 18/24. Planting density: 3,300 to 3,500 vines per hectare. Yield per hectare: 90 hl.
Hand-picked from 20th September. Grapes are destemmed and gently pressed. Fermentation between 25°C and 28°C. Maceration for 10 days with scheduled punching 3 times a day for 20 minutes. Refinement in stainless steel vats until February. Full malolactic fermentation. Natural stabilization.