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Corvina

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    Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina di Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region. Located in the foothills of Valpolicella at an altitude between 100 and 200 metres above sea level. Soil type: very varied, from limestone to clayey
    Ruby red with garnet reflections. Spicy with notes of vanilla and hints of cherry and black cherry. Soft and round with sweet tannins that blend well with the wine’s texture. The finish is long, ending with spicy tones.
    Try with a spaggy bol, aubergine parmigiana or pizza with sun dried tomatoes
     
  • Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina Valpolicella Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region.
    Corvina 70% Corvinone 15% Rondinella 15%. 12 to 18 months in mixed barrels.
    Intense ruby red colour. Complex nose of red fruits, vinous and spicy. Harmonious, full-bodied and velvety smooth with well-balanced tannins and acidity. Try with chicken roasted with thyme, rare tuna steaks or aubergine parmigiana and rocket salad Vegan
     
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    Corvina and Merlot grapes, grown in low-yielding vineyards near the town of San Pietro in Cariano in the province of Verona, come together to produce this full-bodied and succulent wine. The Corvina grapes go through a rare winemaking technique called appassimento, where by the picked grapes are placed in small wooden crates of 5 kg each. The crates are then placed in the 'fruttaio,' a well-aerated loft, and are left there to dry at a control temperature and humidity until December. During this 'appassimento' the grapes will lose up to 50% of their original weight in water. This 'drying process' will concentrate their colour, substance and aromas. 12 months in American and French oak. The wine has a lovely and intense ruby-red colour with a bouquet reminiscent of cherries, dried fruit, chocolate  and prunes. On the palate it is full-bodied, soft and round, with a pleasant spiciness and an amazingly long and lingering finish. Try with aubergines & peppers Szechuan style, venison with chunky vegetables or braised beef with olives      
  • Sale!
    An Italian red wine from Valpolicella using organically farmed, late harvest grapes from vineyards in the Mezzane di Sotto hills 400m above sea level. Valpolicella is produced by the late harvest of clusters which are cut in early October and left on vines to dry for a week. Mainly Corvina and Corvinone is used but also Rondinella and Molinara. Fermentation takes place in stainless steel vats, without addition of yeasts. The wine is realised onto the market 12 month after harvest. A bright red with fresh fruit and low tannin. Red cherry and red berry fruit flavours with a little added complexity from 10% ageing in oak barriques. Try with  chicken salad, pomegranate, pine nuts and raisins, or pumpkin risotto

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