Producer: Ettore Righetti

Grape: 45% Corvina - 30% Corvinone - 15% Rondinella - 10% Croatina

Pronunciation: ‘Val-polli-chella’

Region: Verona, Veneto

Zone: Valpolicella Ripasso DOC

Producer Info:

The estate was established in 1930, but the grapes started being vinified in 2011. Ettore Righetti, the owner and manager, was the Director and President of Cantina di Negrar, a cooperative. Ettore is supported by his grandson Gabriele, who will shortly finish his studies in oenology. The 5 hectares of vineyards stand on the hills of Negrar, within the Valpolicella Classica zone, at an altitude between 250 and 400 meters above sea level. The vineyards are divided into two plots, on the western slope and on the eastern slope of the valley of Negrar, one with a south-west exposure and one with a south-east exposure. The soil is quite varied: alluvial, basaltic tuff of volcanic origin and clayey. All the soils are skeletal, a characteristic that makes the wines very flavourful, fresh and elegant. The vineyards are planted with the traditional and indigenous varieties of Valpolicella: Corvina, Corvinone, Rondinella, Croatina, Molinara, Pelara, Oseleta. The vines are between 15 and 40 years old

Tasting note: Intense aroma, notes of cherries preserved in alcohol and of red fruit. Elegant spicy and medicinal herb notes.

Growing System: Pergola Veronese

Soil Composition: calcareous clay

Production: Harvest by hand and selection of the clusters at the end of September. The clusters are then dried for 30 days. Destemming and soft crushing. Fermentation and maceration with the skins for approx. two weeks at a temperature between 22 and 26° Celsius with punching down of the cap twice a day. Malolactic fermentation in steel. The wine then matures in steel till February followed by a second fermentation (ripasso) on marc of Recioto. The wine is then racked into 5-25 hectolitre oak casks where it matures for further 12 months. Finishing in the bottle for 12 months.

Alcohol (%) 14.5%