Wine Detail

Amarone della Valpolicella Classico

Wine name:Amarone della Valpolicella Classico

Appellation:Amarone della Valpolicella Classico DOCG

Zone:Negrar (province of Verona)

Vineyard extension (hectares):1.30

Blend:50% Corvina 25% Corvinone 10% Croatina 10% Rondinella 5% Oseleta

Vineyard age (year of planting):Corvina 1975 Corvinone 1975 Croatina 1975 Oseleta 1975 Rondinella 1975

Soil Type:Calcareous, skeletal


Altitude:350 meters above sea level

Colour:Deep ruby red, dense and compact

Nose:Intense, complex and elegant. Black cherry, dried flowers, spices, hint of sweet tobacco

Flavour:Full bodied, warm, balanced and intense, elegant.

Serving temperature (°C):18-22

Match with:Grilled meat, braised beef. Venison

Average no. bottles/year:4,500

Grape yield per hectare tons:7


Vine training system: Pergola Veronese. Vineyard density: 3,500 vines/hectare. Grass is left on the aisles between the rows of vines.

Spontaneous alcoholic and malolactic fermentations.

Vinification and ageing

Manual harvest at the end of September, beginning of October. Selection of the best clusters. The clusters are dried naturally for 100 days with temperature and humidity control. Destemming and soft crushing. Cold maceration with the skins for 7 days followed by fermentation for approx. two weeks. Malolactic fermentation in steel. The wine matures in oak casks of a capacity of 5-10 hectolitres for 30 months. Finishing in the bottle for 12 months.

Wine Producer



Address:Via S. Martino, 8 Negrar (province of Verona)

Owner:Ettore Righetti

Year of establishment:1930

Total annual production:40000

Total vineyard extension (hectares):5

Planted varietals and extension (hectares):2.5ha Corvina 1ha Corvinone 0.75ha Croatina, Molinara, Pelara, Oseleta 0.75ha Rondinella

Vine training system:
Pergoletta unilaterale o doppia (double or unilateral arbour)

Cultivation method in the vineyard:grass is left on the aisles between the rows of vines

Type of viticulture:in the conversion phase to certified organic

Harvest period:mid September - beginning of October

Agronomist:Ettore Righetti

Oenologist:Ettore Righetti


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.
The total average production is 40,000 bottles and the complete range of Valpolicella wines is produced.
The harvest is carried out by hand, the grapes are placed in boxes of a capacity of 6.5 kilograms. At first the grapes for Valpolicella Ripasso, Amarone and Recioto are picked, then the grapes for Valpolicella and the IGT/proprietary wine “Doline” are picked.
The vineyard management is strictly environment friendly and the estate is practicing organic.
The aim of this estate is to produce “classical” wines that can express the character of these indigenous varieties and of this very special zone. Therefore, the practices in the cellar are not invasive with a very careful use of wood. Ettore and Gabriele prefer wines that are fresh, with a right amount of acidity which makes them pleasant to drink and able to age for a long time. They like clean, well balanced and elegant wines.

Other Wines from this Winery