WINEMAKING & TECHNOLOGICAL RESEARCH
We use research and technological innovation to improve the quality of our production, on one side focusing on the sincere expression of the values and traditions of the territory, and on the other following the evolution of consumer tastes. In the same vein, Cantina Valpolicella Negrar is committed to winemaking research through an in-house laboratory and collaborations with the Faculty of Winemaking and Oenological Sciences of the University of Verona, the CRA of Conegliano Veneto and the Experimental Winemaking Centre of the Province of Verona in San Floriano.
We carry out research on and restore some of the typical production processes of Valpolicella, such as a grape drying process known as “appassimento” that has been widespread since Roman times.
Every year we manage the natural drying of over 2 million kilograms of grapes, mainly of the Corvina, Corvinone and Rondinella varieties.MORE ABOUT THE DRYING TECHNIQUE