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  • Negrar Amarone Della Valpolicella

Negrar Amarone Della Valpolicella

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Product Description

Negrar Amarone Della Valpolicella is made from classic Valpolicella varieties (Corvina, Corvinone, Rondinella) grown in heart of the Valpolicella Classica area, near Verona, Veneto. Intense, ethereal and persistent with sweet spicy notes of dry fruit and flowers.

  • Brand: Cantina di Negrar
  • Description: Dry Red
  • Vintages Available: 2014
  • Country, Region: Italy, Veneto
  • Appellation: DOCG

About the Producer

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.


70% Corvina
15% Corvinone
15% Rondinella


Located in the heart of the Valpolicella Classica at an altitude of between 100 and 350 meters above sea level. Exposition to south-est. Soil type: varied, silt-clay, partly calcareous and partly on Eocene marls. Grass sward between vines. Training system: double “Pergoletta”. Age of vines in production: from 15 to 25 years. Buds per vine: 18. Planting density: 3,300/3,500 vines per hectare. Yield per hectare: 44 hl.


Harvest: during the first ten days of October exclusively by hand. Appassimento (drying) in stores for 120 days. Vinification: after destemming and gentle pneumatic pressing, the Amarone wine is fermented at the beginning of February. Fermentation takes place at a temperature ranging between 12° and 23° C. A slow maceration is allowed to take place over 30 days (of which 12 under cold conditions). The cap is manually punched down 3 times a day.


After malolactic fermentation is completed, refinement takes place in 225 hl and 50 hl barrels of French Allier or Never Oak for 18 months. The wine undergoes a final ageing in bottle for 6 months. Stabilization is allowed to take place naturally.

Tasting Notes

Colour is ruby red, dense and compact. Nose has big intensity and persistence, ethereal, fruity with hints of cherries and dried prunes, dried flowers, sweet spices. On the palate, the wine is densely structured and smooth, perfectly balancing its rich endowment of velvety tannins.


15.5% alcohol vol.

Food Suggestions

Negrar Amarone Della Valpolicella is best paired with grilled, braised and game meats and ripe cheeses.

Serving temperature: 18°-19°C.


Negrar Amarone Della Valpolicella will age gracefully and acquire further complexity over 10 years.

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