Cantina di Negrar Appassimento Rosso

Back by popular demand! A beautiful feast for a beautiful wine!

We certainly understand why this wine was/is so popular! Fortunately, we can offer it again! The wine is full-bodied, smooth, and round, bursting with fruit (cherries), a touch of vanilla, and a hint of black pepper. Made from partially dried grapes, this wine is reminiscent in style of the Neropasso and Romeo & Juliet Rosso, but with just that little bit of extra excitement in the taste. It is not without reason that this Negrar Veneto Rosso Appassimento received 91 points from wine critic James Suckling!

91 points from James Suckling

Negrar is a charming village near Verona in northern Italy. The cooperative Cantina Valpolicella di Negrar consists of approximately 200 winegrowers. It is a modern wine company firmly rooted in centuries-old traditions and operates in an environmentally friendly manner. We discovered the red wine Cantina di Negrar Veneto Rosso Appassimento and were immediately enthusiastic. Initially, the beautiful label caught our attention, but the contents of the bottle also proved to be absolutely worthwhile!

What does the Cantina di Negrar Veneto Rosso Appassimento taste like?

This Passito has a deep ruby ​​red color. On the nose, you find ripe cherries and dried red fruit, beautifully interwoven with a subtle touch of vanilla. The rich taste is broad and full on the palate. It is a full-bodied, sultry wine with soft tannins, a delicate vanilla background, and an intriguing hint of spices.

Lovely to enjoy like this, but it also works excellently with:

• red meat (stewed, grilled or fried)
• aged cheeses.

The vineyards of Cantina Negrar

The grapes come from vineyards in the Classico area, the heart of the Valpolicella regionThese vineyards are sustainably managed and situated at an altitude of 100 to 350 meters above sea level, with a southeast orientation. The soil is varied but consists primarily of sand, clay, and limestone. The natural vegetation between the vines is left undisturbed. The vines are 20 to 25 years old and are trained using the Double Pergola system, with approximately 2,700 vines per hectare. The average yield is around 60 hectoliters per hectare.

The grapes were harvested by hand between the end of September and mid-October. A rigorous selection takes place already in the vineyard; only the best fruit goes in crates to the drying rooms (fruttaio), which are located above the wine cellar.

Vinification of the Negrar Veneto Rosso Appassimento

Over a period of approximately 60 days, water evaporates from the grapes, causing the sugar content to increase. After drying, the grapes are destemmed and gently pressed using a pneumatic press. This is followed by a 10-day maceration, during which the cap is submerged three times a day for 20 minutes (known as ‘pigeage’). Alcoholic fermentation takes place in stainless steel tanks, where the temperature is continuously regulated. After the alcoholic fermentation is complete, winemaker Daniele Accordini allows malolactic fermentation to proceed. Subsequently, the wine ages in large Slavonian oak vats. The aging period varies by vintage but typically amounts to around 12 months.