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Valpolicella Classico Superiore DOC Contrà del Tono from Cantina Nepos Villae is inspired by a district that no longer exists. Contrà del Tono could once be found along the road from Villa Quintarelli Ruffo up toward Quena. It can still be recognized on the beautiful original map of the Ruffo family from 1746, drawn by engineer Cristofoli. Contrà del Tono is an indelible seal of the Classic Valpolicella. A stone hamlet and a community that must not be forgotten. Nepos Villae has given voice again to a small jewel of this valley, a sincere tribute to the women and men who belonged to these lands. CHARACTERISTICS Production area: Negrar Valley, Classic Valpolicella. Grape blend: Corvina gentile, Corvina grossa, Rondinella, Molinara. Harvest: by hand, with the grapes placed in crates during the second week of September. Some of the grapes underwent drying for a period of 40 days. Crushing: gentle, in a horizontal press at low temperature. Fermentation: vinification in steel at a controlled temperature, followed by light cryomaceration with manual punch-downs. Maturation: after red winemaking, maturation takes place in large French oak barrels from Allier and Tronçais for 8 months. The wine is then left to mature in the bottle for approximately 5 months before being released onto the market. Alcohol content: 13.5%
Price including VAT
Valpolicella Classico Superiore DOC Contrà del Tono from Cantina Nepos Villae is inspired by a district that no longer exists. Contrà del Tono could once be found along the road from Villa Quintarelli Ruffo up toward Quena. It can still be recognized on the beautiful original map of the Ruffo family from 1746, drawn by engineer Cristofoli. Contrà del Tono is an indelible seal of the Classic Valpolicella. A stone hamlet and a community that must not be forgotten. Nepos Villae has given voice again to a small jewel of this valley, a sincere tribute to the women and men who belonged to these lands. CHARACTERISTICS Production area: Negrar Valley, Classic Valpolicella. Grape blend: Corvina gentile, Corvina grossa, Rondinella, Molinara. Harvest: by hand, with the grapes placed in crates during the second week of September. Some of the grapes underwent drying for a period of 40 days. Crushing: gentle, in a horizontal press at low temperature. Fermentation: vinification in steel at a controlled temperature, followed by light cryomaceration with manual punch-downs. Maturation: after red winemaking, maturation takes place in large French oak barrels from Allier and Tronçais for 8 months. The wine is then left to mature in the bottle for approximately 5 months before being released onto the market. Alcohol content: 13.5%