Nasze wina

Ripassato to proces, podczas którego grona są najpierw suszone, a potem prasowane i fermentowane. Skutkiem tego otrzymujemy wino o gęstej strukturze, wyższej zawartości alkoholu oraz odznaczające się posmakiem rodzynek.***

Valpolicella Classico Superiore "Negraro" is the remarkable result of the cooperation between our wine growers ond our technical staff. From a perfect blend of carefully selected grapes Corvina, Rondinella, Molinara, Sangiovese and Negrara collected towards the end of October and vinified with the most modern equipment, we have obtained a vigorous, austere and slightly spicy Valpolicella wine. In the second part of March, Valpolicella Negraro has been subjected for 12 days to a second fermentation (ripasso) on the still warm and rich sugary residue grapes of Amarone Fabiano "I Fondatori". With this traditional technique our Negraro has refined its bouquet and its structure has become even more harmonious and complex. The long period spends in small oak barrels exalts its personality and allow to place Negraro Fabiano among the great wines of Valpolicella.

Grapes: 65% Corvina, 20% Rondinella, 5% Molinara, 5% Sangiovese, 5% Negrara

Alcohol Degree: 13,5%

Vinifications process: 8 days of maceration at a temperature of 22°-24°C. Soft pressing with 63% yield.

To be served with: Negraro Fabiano is a great prestigious red wine to be accompanied with roasted meats and seasoned cheeses.

Serving suggestions: it must be served at room temperature opening the bottle some time before the tasting.