Wine Detail

Valpolicella Classico DOC

Wine name:Valpolicella Classico DOC

Appellation:Valpolicella Classico DOC

Zone:Negrar (province of Verona)

Vineyard extension (hectares):0.60

Blend:35% Corvina 30% Corvinone 25% Rondinella 5% Dindarella 5% Molinara

Vineyard age (year of planting):Corvina 2005,2000 Corvinone 2005,2000 Dindarella 2005,2000 Molinara 2005,2000 Rondinella 2005,2000

Soil Type:Soil of alluvial origin, skeletal, with good drainage, calcareous


Altitude:250 meters above sea level

Colour:Bright ruby red with purple reflections

Nose:Fresh and fruity, red cherry, hard black cherry, raspberry notes. Coffee and pepper notes in the background.

Flavour:Sapid and dry, with a good acidity that confers freshness and makes the wine very drinkable. Medium bodied, well balanced by a fresh acidity

Serving temperature (°C):16-18

Match with:Suitable for the whole meal. Ideal with tagliatelle with meat sauce, white and red meat dishes, seasoned cheese

Average no. bottles/year:6,500

Grape yield per hectare tons:12


Harvest by hand at the beginning of October. Vine training system: Pergola Veronese. Grass is left on the aisles between the rows of vines. Spontaneous alcoholic and malolactic fermentations.

Vinification and ageing

Destemming and soft crushing of the clusters. Fermentation and maceration with the skins for approx. 8-10 days. Malolactic fermentation in steel.The wine matures in steel for a few months. Finishing in the bottle for 4 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.

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