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THE MYTHOLOGY OF WINE THE WINERY TODAY Working together to share our knowledge TODAY: THE IDENTITY OF CANTINA DI NEGRAR

IN THE HEART OF THE REGION Cantina Valpolicella Negrar is located in the region, in the heart of Valpolicella Classica, just a few kilometres from and Lake Garda. TODAY: THE IDENTITY OF CANTINA VALPOLICELLA DI NEGRAR

UNIQUE YET WITH MULTIPLE FACETS Today Cantina Valpolicella Negrar has 230 members who grow their vines across the varied terrains of Valpolicella Classica. This diversity gives the winery its unique strengths. TODAY: THE IDENTITY OF CANTINA VALPOLICELLA DI NEGRAR

COMBINING OUR PROFESSIONALISM AND EXPERIENCE Our members are guided in the vineyards by our own technical staff, involving the growers in developing and improving our products, combining their practical experience with our scientific and technical knowledge, creating a shared company culture. TODAY: THE IDENTITY OF CANTINA VALPOLICELLA DI NEGRAR

A BRIDGE: BETWEEN PRODUCER AND CONSUMER The technical team at the winery acts in the role of “director”, managing the whole wine production process; from the vineyard, through to marketing and promotion, all activities that a small producer working alone could not take on. TODAY: THE IDENTITY OF CANTINA VALPOLICELLA DI NEGRAR

DANIELE ACCORDINI General Manager & Technical Director TODAY: THE IDENTITY OF CANTINA VALPOLICELLA DI NEGRAR

LUCA BISSOLI Sales Director TODAY: THE IDENTITY OF CANTINA VALPOLICELLA DI NEGRAR

UGO FEDRIGO Administrator Director TODAY: THE IDENTITY OF CANTINA VALPOLICELLA DI NEGRAR

DENIS ANDREIS Director of Certification THE WINERY IN THE PAST Working together for quality IN THE PAST: THE FOUNDATION OF CANTINA SOCIALE VALPOLICELLA DI NEGRAR

23rd AUGUST 1933: A TOUGH DECISION Cantina Sociale Valpolicella Negrar was founded at a time of political and economic uncertainty due to the great depression after 1929. IN THE PAST: THE FOUNDATION OF CANTINA SOCIALE VALPOLICELLA DI NEGRAR

A CO-OPERATIVE CELLAR BORNE WITH HIGH HOPES Six local gentlemen blessed with good veronese breeding and land owners, decided to share together the aim of presenving the identity of the terroir and its wines. At the time, there were many who speculated in purchasing small allotments and blending the local grape varieties with some from other regions. IN THE PAST: THE FOUNDATION OF CANTINA SOCIALE VALPOLICELLA DI NEGRAR

QUALITY ABOVE ALL From the beginning, the company decided to sell wines under its own label, focussing on quality, and prizes at various international exhibitions quickly rewarded this choice. IN THE PAST: THE FOUNDATION OF CANTINA SOCIALE VALPOLICELLA DI NEGRAR

QUALITY ABOVE ALL “Today, we can truly say that the Cantina Sociale della Valpolicella stands above other Veronese companies for seriousness of its industrial and commercial work, and that you have acquired status of real merit in showing the truth of the original wine of Valpolicella.” Messedaglia, 1944 IN THE PAST: THE FOUNDATION OF CANTINA SOCIALE VALPOLICELLA DI NEGRAR

OUR FIRST GREAT SUCCESS STORY: AMARONE First produced back in 1938, following a lucky oversight by Adelino Lucchese, the head of the winery. IN THE PAST: THE DISCOVERY OF AMARONE

FROM BITTER RECIOTO TO AMARONE Recioto was the traditional sweet wine of the Veneto, renowned for 800 years, and with complete fermentation of all its sugar into alcohol, it became a different wine, powerfully “bitter” or amaro. IN THE PAST: THE DEVELOPMENT OF CANTINA

1957: TWO CELLARS MERGE Cantina Sociale Valpolicella Negrar merged with Cantina Produttori della Valpolicella, also located in Negrar since its foundation in 1945, to become one co-operative with 80 members. The company then moved to the site where it remains today. IN THE PAST: THE CREATION OF THE DOMÌNI VENETI BRAND

1989: DOMÌNI VENETI Following the expansion of our markets throughout the ‘60s and ‘70s, we created a new brand dedicated to restaurants and food, with a name that reflected the origins of the Venetian lands where the vineyards are planted. IN THE PAST: THE SUCCESS OF DOMÌNI VENETI

2004: THE FIRST “TRE BICCHERI” AWARD TO A CO-OPERATIVE In 2004, Recioto Vigneti di Moron - Domìni Veneti 2001 was the first ever wine from a co-operative in the Veneto to be awarded the top rating of “Tre Bicchieri” in the leading Italian wine guide, Gambero Rosso. THE WINERY TODAY in numbers TODAY: THE WINERY IN NUMBERS

230 MEMBERS TODAY: THE WINERY IN NUMBERS

733 HECTARES UNDER VINE TODAY: THE WINERY IN NUMBERS

HIGHLY SELECTED VINEYARDS The majority of our vineyards are planted on hillsides, ideal locations for vine growing. TODAY: THE WINERY IN NUMBERS

THE “CRUS” OF DOMÌNI VENETI It’s among these vineyards that we select the best grapes to become the “cru” wines of our Domìni Veneti brand. TODAY: THE WINERY IN NUMBERS

MARKET SHARE 30% 70% Export TODAY: THE WINERY IN NUMBERS

EXPORT MARKETS TODAY: ORGANIZATION CHART

BOARD CHAIRMAN Renzo Bighignoli

VICE-PRESIDENT Gianmichele Giacopuzzi

GENERAL MANAGER Daniele Accordini

EXECUTIVE ASSISTANT Marina Valenti

ADIMISTRATIVE SALES DIRECTOR TECHNICAL DIRECTOR DIRECTOR OPERATIONS DIRECTOR Luca Bissoli Daniele Accordini Chief Financial Officer Denis Andreis Ugo Fedrigo

LABORATORY ASSISTANT Emanuele ACCOUNTING RECEPTION PRODUCTION LOGISTICS Francesca DOMESTIC SALES VITICULTURALIST Cristina Guardini Susanna Poletti Rossano Savoia Cristiano Fedrigo Stefania Lavarini Claudio Oliboni Marchesini Marastoni Chiara Nobis Pietro Chiesa Nicolò Polettini Piero Degani Carlo Callari

COMMUNICATION EXPORT & MARKETING Natascia Lorenzi Gianluca Cittadini

SALES PLANNING Gianmarco Bonaldi VALPOLICELLA The key values of the winery VALPOLICELLA: THE KEY VALUES OF THE WINERY

A LAND DEEPLY ENTWINED WITH WINE Cantina Valpolicella Negrar is in the heart of Valpolicella Classica, a land with ancient winemaking traditions, thanks to its ideal conditions for viticulture. VALPOLICELLA: THE KEY VALUES OF THE WINERY

A LAND WITH A MILD CLIMATE Situated at altitudes between 120 and 600 m above sea level, Valpolicella has a climate favourable to viticulture, thanks to its proximity to Lake Garda giving a Mediterranean microclimate, and the Lessini Mountains that protect the area from cold north winds. VALPOLICELLA: THE KEY VALUES OF THE WINERY

A LAND BLESSED BY THE SUN Good exposure to sunlight and fresh, drying breezes are ideal for the drying of grapes. VALPOLICELLA: THE KEY VALUES OF THE WINERY

BASALT Found in the Marano Valley

LIMESTONE Found in the Negrar Valley

CHALK Found in the Valley

DENDRITIC SOILS Found around San Pietro

STONY SOILS Found in the upper Negrar Valley

RED SOILS Found around Sant’Ambrogio di V.lla A LAND OF VARIED SOILS Valpolicella is made up of different geological formations, offering the potential for a range of characters in the wines produced there. VALPOLICELLA: THE KEY VALUES OF THE WINERY

PERGOLA TRAINING The typical training system used for vines in Valpolicella is well suited to the local vine varieties, and allows for good exposure of the grapes. However it does mean we have to pick entirely by hand. VALPOLICELLA: THE KEY VALUES OF THE WINERY

VERTICAL SHOOT POSITIONING A technique introduced to the plains of Valpolicella. The winery is trialling this method in its experimental vineyards. VALPOLICELLA: THE KEY VALUES OF THE WINERY

CULTIVATION ON TERRACES The typical dry stone walled terraces allow vines to be grown on steeper hillsides with good sun exposure, and heat accumulated by the stones during the day can be radiated back to the vines at night. VALPOLICELLA: THE KEY VALUES OF THE WINERY

CULTIVATION ON TERRACES They are constructed from limestone or other rocks containing the fossilized remains of ancient sea creatures. However they are costly to maintain. VALPOLICELLA: THE KEY VALUES OF THE WINERY

OUR LOCAL GRAPE VARIETIES: CORVINA • The most important grape variety. • Gives body and structure to the wine. • Also gives colour and keeping potential. VALPOLICELLA: THE KEY VALUES OF THE WINERY

OUR LOCAL GRAPE VARIETIES: CORVINONE • Usually mixed into the blend with Corvina. • Gives body and aromas of spice to the wine. • Grows well on hillside sites. • Sensitive to fungal diseases. VALPOLICELLA: THE KEY VALUES OF THE WINERY

OUR LOCAL GRAPE VARIETIES: RONDINELLA • Provides colour. • Disease resistant and consistent quality. VALPOLICELLA: THE KEY VALUES OF THE WINERY

OUR LOCAL GRAPE VARIETIES: MOLINARA • Optional under the latest regulations. • Gives elegance and flavour to the wine. • Light in colour. VALPOLICELLA: THE KEY VALUES OF THE WINERY

SELECTED HARVESTING For grapes destined for drying, we only start picking once the maturation of the bunches ensures they will dry well. VALPOLICELLA: THE KEY VALUES OF THE WINERY

HARVESTING VALPOLICELLA Grapes destined for Valpolicella Classico come directly to the winery where they are checked for sugar levels. VALPOLICELLA: THE KEY VALUES OF THE WINERY

APPASSIMENTO • Physical changes: reduction in weight by dehydration. • Chemical changes: formation of new compounds under influence of Noble Rot (Botrytis cinerea). • Increased alcohol levels and more body in the wine, adding to its ability to keep for long periods. • Vital for producing Amarone and Recioto. • Typical in Valtellina and Valpolicella. VALPOLICELLA: THE KEY VALUES OF THE WINERY

HISTORY OF APPASSIMENTO Drying grapes on the floor: the oldest technique. VALPOLICELLA: THE KEY VALUES OF THE WINERY

HISTORY OF APPASSIMENTO Drying grapes on wires known as “picai”. VALPOLICELLA: THE KEY VALUES OF THE WINERY

HISTORY OF APPASSIMENTO Drying grapes on mats called “arele”. VALPOLICELLA: THE KEY VALUES OF THE WINERY

HISTORY OF APPASSIMENTO Drying grapes in wooden crates: a technique still used in places today. VALPOLICELLA: THE KEY VALUES OF THE WINERY

APPASSIMENTO TODAY Modern drying techniques with continuous monitoring, allowing in outside air when conditions are optimal or artificial ventilation if required. Grapes are placed into more hygienic plastic crates. VALPOLICELLA: THE KEY VALUES OF THE WINERY

DRYING THE GRAPES Corvina VALPOLICELLA: THE KEY VALUES OF THE WINERY

DRYING THE GRAPES Corvinone VALPOLICELLA: THE KEY VALUES OF THE WINERY

DRYING THE GRAPES Rondinella VALPOLICELLA: THE KEY VALUES OF THE WINERY

DRYING THE GRAPES Molinara VALPOLICELLA: THE KEY VALUES OF THE WINERY: TRADITIONAL VINIFICATION

BOTTLING FERMENTATION REFINEMENT PRESSING AND AND REFINEMENT OF IN STAINLESS STEEL IN STAINLESS STEEL DESTEMMING VALPOLICELLA CL. SUP. VATS FOR 6-10 DAYS VATS FOR 1 YEAR FOR 4-6 MONTHS

HARVEST CORVINA 60% CORVINONE 15% RONDINELLA 15% OTHER VARIETIES 10%

VALPOLICELLA DECANTED INTO BARRELS REFINEMENT IN BOTTLING HARVESTING OF CONTAINING RECIOTO OR AMARONE RESIDUE OAK BARRELS FOR 6 AND REFINEMENT SELECTED GRAPES AND LEFT FOR 15-20 DAYS MONTHS TO 3 YEARS FOR 4-8 MONTHS (RIPASSO PROCESS)

LOW TEMPERATURE FERMENTATION REFINEMENT IN BOTTLING APPASSIMENTO GENTLE FERMENTATION COMPLETED STAINLESS STEEL OR AND REFINEMENT UNTIL END OF JANUARY PRESSING FOR 30-40 DAYS WINE RACKED OAK FOR 1-5 YEARS FOR 2-4 MONTHS AND FILTERED IF NECESSARY

REFINEMENT BOTTLING FERMENTATION AND RACKING IN OAK AND REFINEMENT OF AMARONE COMPLETED FOR 2-5 YEARS FOR 6-12 MONTHS VALPOLICELLA: THE KEY VALUES OF THE WINERY: TRADITIONAL VINIFICATION

AGEING IN CASK The length of time in oak varies with the type of wine: 2 years for Amarone, 1 year for Ripasso. VALPOLICELLA: THE KEY VALUES OF THE WINERY: TRADITIONAL VINIFICATION

AGEING IN CASK Most of the wine goes into large casks with a small percentage in small barriques. RESEARCH Value added by the winery RESEARCH: VALUE ADDED BY THE WINERY

TECHNICAL INNOVATION It is always the aim of the winery to improve the quality of its production at the same time as expressing the terrain, all the while keeping up with the evolution of consumer taste. RESEARCH: VALUE ADDED BY THE WINERY

TA RGE T E D RE SE A RC H Research is carried out in our own laboratory, and in partnership with the Oenology Department at Verona University and with CRA di Conegliano. Local factors and traditional processes are analysed to acquire a scientific understanding, which may find an application in our own production. RESEARCH: VALUE ADDED BY THE WINERY

ZONING PROJECT This project is studying the diverse identities of Amarone produced in different areas of Valpolicella Classica, with the final aim of creating 5 different valley designations for Amarone. RESEARCH: VALUE ADDED BY THE WINERY

CLAUDIO OLIBONI Viticulturalist RESEARCH: VALUE ADDED BY THE WINERY

REVISITING TRADITION A study of ancient local vine varieties and historical winemaking techniques, to examine their possible inclusion in producing wines typical of Valpolicella. RESEARCH: VALUE ADDED BY THE WINERY

2004: THE VERJAGO PROJECT A “Super Valpolicella” aiming to reposition the wine of Valpolicella Classico, which has been squeezed out by Amarone and Ripasso. It’s made from carefully selected grapes from hillside vineyards, picked into 10 kg crates and allowed to dry until the end of November. It’s then matured in large oak casks to accentuate the sensory characteristics of Valpolicella. RESEARCH: VALUE ADDED BY THE WINERY

2011: THE ESPRESSIONI PROJECT Amarone Espressioni is the result of more than 10 years of research and development conducted throughout the local area. It stands at the heart of Valpolicella Classica and owns vineyards in all five of the region’s historic grape-producing valleys: Negrar, , Sant’Ambrogio, Marano and Fumane. AWARDS The results of our commitment AWARDS: THE RESULTS OF OUR COMMITMENT AWARDS: THE RESULTS OF OUR COMMITMENT AWARDS: THE RESULTS OF OUR COMMITMENT