Description
A still white wine from Veneto, 12% ABV, produced by Negrar - Domini Veneti. 100% Garganega, a grape variety that expresses all its freshness here. 2024 vintage. Destemming and soft membrane pressing. Skinless fermentation at a controlled temperature of 14-16°C. Aged in stainless steel. The taste is refined, fresh, and joyfully harmonious, with exotic nuances. Aromas of flowers and white fruits. Straw yellow. Cantina Valpolicella Negrar, founded in 1933 by seven gentlemen from Verona, is a leading winemaker in Amarone, Ripasso, and the Appassimento technique.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1933
- Oenologist: Daniele Accordini, Fabio Zordan
- Bottles produced: 1.000.000
- Hectares: 700
The spirit is the same as that of the visionary cooperative founded in 1933 by the seven businessmen from Verona, just as the very same principles guide our work on a daily basis today and inspire every new project: initiative, reciprocity and collaboration.
Generations that work side by side: this is the strength of Cantina Valpolicella Negrar. It is the same strength that has enabled us to stride through history and become the benchmark producer when it comes to Amarone, Ripasso and the technique of Appassimento.
Energy and creativity on the one hand; on the other, the wisdom that comes from the experience of many vintages, leading to a generational renewal that takes place while we work together. Read more
| Name | Cantina Di Negrar Garganega Ulisse 2024 |
|---|---|
| Type | White still |
| Denomination | Veneto IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Garganega |
| Country | Italy |
| Region | Veneto |
| Vendor | Negrar - Domini Veneti |
| Origin | Foothills near Verona |
| Climate | Altitude: 100-200 m. a.s.l. |
| Soil composition | Very varied, calcareous to clayey. |
| Cultivation system | Double bower. |
| Yield per hectare | 90 hl |
| Harvest | ed by hand at the end of September |
| Fermentation temperature | 14 6 °C |
| Wine making | Crushing with grape destemming, soft membrane pressing. Fermentation without skins at a controlled temperature of 14 6 °C. |
| Aging | Storage in steel. Stabilisation: protein and tartaric. |
| Allergens | Contains sulphites |

