Technical innovation has long been considered by Cantina Valpolicella Negrar to be a valuable tool for improving the quality of their production; on one hand allowing true expression of the values of the area, while on the other hand moving with changing consumer tastes. Thus, from the beginning the Cantina has always used the most advanced technical equipment.
In the same vein, for some years the winery has also decided to focus on research, through its own laboratory and in partnership with the Faculty of Viticulture and Oenology at University of Verona, along with the CRA of Conegliano Veneto and the viticultural research centre at St. Floriano. The research is not an end in itself but has the aim of increasing our understanding of the still largely undiscovered potential of Valpolicella and identifying ways to use these results in our wine production. Ongoing projects involve in-depth studies of the area and rediscovery of old traditional grape varieties and winemaking techniques, combining the long experience and work of our winegrower members with the acquired knowledge of our viticulturalist and technical team.

Project for the reintroduction varieties
This ongoing project began several years ago and aims to rescue long forgotten, often nameless, vines in plots of land inherited from a previous generation of viticulture. The research is made possible because of the large and diverse heritag...

Project Verjago
Our first winemaking project was a wine named Verjago, developed in 2004. The objective was to give value back to the image of Valpolicella, sandwiched as it was between Amarone and Valpolicella Ripasso. To do this, we thought of a <...

Project of the 5 Expressions
This project, begun a few years ago, leads to the understanding of how different terroirs contribute to the character of Amarone. It monitors grapes destined for drying or “appassimento”, obtained from vineyards in 5 differen...

Selecting the areas of production
This project, undertaken by the Cantina over several years, involves in the first instance, analysis of fresh grapes produced from 13 selected vineyards, over the course of three consecutive years. During this period we evaluate and ...