Cantina Valpolicella Negrar manages 600 hectares of vineyards, situated mainly on the hillsides of Valpolicella Classico.
Vineyard cultivation is always focused on utmost respect for the environment and protecting biodiversity, through adopting integrated pest management, an approach that allows us to reduce the number of treatments. We harvest entirely by hand, using multiple selections, and keep the grapes from each vineyard separate to allow individual vinifications to preserve and highlight the char-acteristics of grapes from different terroirs.
The “appassimento” or drying of grapes for the production of Amarone and Recioto takes place in modern drying lofts equipped with cutting-edge technology. Through control of temperature and humidity we ensure a slow and natural process of appassimento. The vinification process uses gentle, automated pneumatic presses, and rotary vats and pistons to vary how we immerse the “cap”. Fermentation takes place in temperature-controlled stainless steel vats. For maturation, the ageing period depends on the type of wine, and we use stainless steel tanks and oak casks, mostly large (50 hl) with a small percentage of barriques.
For more information visit: cantinanegrar.it
Written by Decanter
