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  • Negrar Valpolicella Classico

Negrar Valpolicella Classico

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Product Description

Negrar Valpolicella is 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.

  • Brand: Cantina di Negrar
  • Description: Dry Red
  • Vintages Available: 2015/2016
  • Country, Region: Italy, Veneto
  • Appellation: DOC

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.


Corvina 60%
Corvinone 20%
Rondinella 20%


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.

Tasting Notes

Colour is ruby red with violet hints. Nose has a combination of red fruits, cherries in particular, with vinous and spicy overtones. The taste of Negrar Valpolicella is dry, warm, medium bodied, with velvety and balanced tannins.


12.5% alcohol vol.

Food Suggestions

Negrar Valpolicella makes a fine companion for all pasta and meat dishes. Perfect to mature cheeses.

Serving temperature: 14-15°C.


Negrar Valpolicella is best consumed while young and within 2 years from production.

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