By Beth Lodwick, Business development Manager and Chris Plimmer, Business development Manager

Our trip was to Cantina Negrar in Valpolicella. A real treat for those of us who love the big, alcoholic reds that are produced here (my favourate). The wines offered a welcome change from the light in taste Pinot Grigio, where we had the envious task of working our way through the range of Negrar. From the crisp, classic Soave to the big, tannic, alcoholic Amarone. Interesting, quality wines to suit all taste buds and food types.

Cantina Sociale Valpolicella was born in 1933, by six men who believed in the cultural and historical values of the region. They focused on quality and typicality, with the view to reach out to new markets and to respond to competition from external producers.

 

The most successful period of the winery was the random discovery of Amarone, and was an indication of how they were changing the wines of Valpolicella and the tastes of its admirers.

Tha Cantina di Negars always played an important role in the history of the Valpolicella (the first bottle of Amarone ever bottled was produced here in 1934) Above grapes being dried in the traditional way in the Negrar Museum).

Along with the expansion of the winery came a move to its current location at the gates of the Negra, where the Cantina Sociale has over 80 members. Today, Cantina Negrar shares the same philosophy as its founder members, where a vivid expression of the land and a dedication create quality wines. Cantina Valpolicella, Negrar operates almost 600 hectares of vineyards, all located in the hills of the Valpolicella Classica, Northwest of Verona. The harvest is done entirely by hand.

Typical wines of Valpolicella are produced with four main types of indigenous vines: Corvina, Corvinone, Rondinella and Molinara. The Corvina is the most important varietal, representing the 40-80% of the blend. Corvina gives body and structure to the wine, giving it color and longevity. The Rondinella represents the 5-30% of the blend. Rondinella gives colour to the wine, resists diseases and proves consistent qualitative and quantitative. The Molinara is traditionally used in percentages of between 5% and 15%. Molinara gives elegance and full-bodied wine but has very little color.

 

The Tasting

Recioto della Valpolicella DOC Classico

 

Description: The origin of this wine is very old; It goes back to the time of ancient Romans and the famous Rhaetian vaunted wine and enjoyed by Latin poets.

vines: 65% Corvina Veronese, Corvinone, Rondinella 10% 10%, 5% Croatina
color: Ruby red with violet hues

aroma: Aromas of red fruits, raspberry, sour cherry and plum.

flavor: Sweet, soft and creamy with notes of raisin

 

 

 

Ripasso Valpolicella DOC Classico Superiore "La Casetta"

Description: This wine is produced with grapes coming exclusively from the Farm La Casetta di Ettore discards. "Mature in perfumes and full of flavor", represents the most advanced interpretation of Valpolicella. The concentration and wealth of its parts is "tamed" in a balance of style and pleasure
vines: 65% Corvina Veronese, Corvinone, Rondinella 10% 15%, 10% Cabernet
color: Ruby red with violet hues

aroma: Intense, with hints of cherry and spices.

flavor: Warm, velvety and full-bodied with notes of dried fruit

Amarone della Valpolicella DOC Classico

Description: Wine obtained from grapes of Corvina and Rondinella coming from the area of the Valpolicella Classica, left to dry on racks and vinified in January, February. Is left to refine in oak casks to achieve softness and harmony. Our product is undoubtedly best known representative of the company's philosophy and, for the balance which expresses between elegance and concentration.

vines: 70% Corvina Veronese, Corvinone, Rondinella 15% 15%
color: compact and dense garnet red

aroma: of great intensity and persistence, with fruity scents of cherries, dried fruits, and sweet spices

flavor: Structured with a definite softness, velvety tannins, with cherried fruit.

AMARONE DELLA VALPOLICELLA DOC CLASSICO BY AGR. BIOL.

Description: Wine obtained from grapes of Corvina, Corvinone and Rondinella cultivated with the criteria of organic farming in vineyards located in the valleys of Negrar, Fumane. The grapes are traditionally left to dry on racks, then vinified in January. The wine is aged in oak barrels for smoothness and harmony.
color: compact and dense garnet red

aroma: Great intensity and persistence, with fruity scents of cherries, Notes of prunes, dried fruits, and a  sweet spices.

flavor: Great structure, velvety tannins and a definite softness.

 

 

 

 

Cantina di Negrar holds a special place in my mind simply because the first bottle of Amarone was made here. To see where one of my favourite wines is made has been a real treat. Couple this with the fact that Valpolicella is set in such beautiful surroundings, with great weather and even better food.

 

 

Italy Report – Breganze, 3rd winery visit – 16th June

 

After sampling a few heady delights at Cantina Negrar and a short detour to catch a flying glimpse of stunning lake Garda, we arrived at Breganze, almost equidistant from Venice and Verona.

 

 

First impressions were that it was much smaller than I envisaged. We started with a winery tour before heading out to view some of the vines in the lovely evening sunshine. Breganze is a Co – Op which is fed by around 800 local small growers all with tiny family plots. It is nothing like I imagined it. You really get the feeling that the feeling that a lot of love goes into the viticulture and the winemaking and they really do treasure their Pinot Grigio grapes.

We met the Export Manager Luca at his house after having strolled through the vineyards and saw his small plot of perfectly kept Pinot Grigio vines at the bottom of his garden. He must have read our minds when he proceeded to bring out an ice cold bottle of fizz, breadsticks and chunks of fruity Parmigiano Reggiano. The lovely fizz was the local specialty ‘Vaspaiolo’ which tastes similar to Prosecco, only a little more aromatic. They are very proud indeed of this local grape variety and are trying to sell this in the UK, but so far with no luck. The UK consumer has only just got their head around Prosecco, so I fear it may take some time!! But the taste was lovely and it’s cheaper than Prosecco too. The perfect start to a great evening.

We then headed back for a quick change before trotting of to a lovely local restaurant in Colombare for a ‘light’ evening dinner. Seriously, I don’t think the Italians can do ‘light’. The restaurant specialised in pasta, sausage and cheese, so starter was a wonderful platter of all different types of sausage (think Salami not Cumberland!) and another platter of all manor of cheeses. Main was fantastic homemade pasta which was to die for. This was all washed down with yet more Vaspaiolo, Pinot Grigio, a full bodied premium Cabernet Sauvignon and their moreish dessert wine Tocolato which finished off the meal perfectly.

The next morning we did a full tasting in the winery shop area which was really interesting as we got to compare the Vaspaiolo directly with their Prosecco and we all agreed that it was better, more aromatic and flavoursome. The range was impressive and good to see them producing a range of reds as well as their trademark  Pinot Grigios and light sparkling styles.

Breganze was a very impressive set up, largely because it was so clear that everyone there is so passionate about their wines, their local grape varieties and they really do value Majestic as a customer. Having visited the winery has completely changed my view of Breganze and it’s great to know their passionate story behind the wines.