Valpolicella Classico Superiore DOC Contrà del Tono from Cantina Nepos Villae is inspired by a district that no longer exists. Contrà del Tono used to be found along the road that from Villa Quintarelli Ruffo climbed toward Quena. In the beautiful original family map from 1746, drawn up by engineer Cristofoli, it can still be recognized. Contrà del Tono is an indelible seal of classic Valpolicella. A village of stone and humanity that cannot 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. Features. Production area: Negrar Valley, classic Valpolicella. Blend: Corvina gentile, Corvina grossa, Rondinella, Molinara. Harvest: hand-picked with the grapes placed in crates in the second week of September. Part of the grapes underwent withering for a period of 40 days. Gentle pressing in a horizontal press at low temperature. Vinification in steel at controlled temperature and subsequent light cryomaceration with hand punch-downs. After red vinification, the wine is aged in large French oak barrels from Allier and Troncais for 8 months. Subsequently, the wine is left to age in bottle for about 5 months before being released to the market. Alcohol content: 13.5%.
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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 used to be found along the road that from Villa Quintarelli Ruffo climbed toward Quena. In the beautiful original family map from 1746, drawn up by engineer Cristofoli, it can still be recognized. Contrà del Tono is an indelible seal of classic Valpolicella. A village of stone and humanity that cannot 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. Features. Production area: Negrar Valley, classic Valpolicella. Blend: Corvina gentile, Corvina grossa, Rondinella, Molinara. Harvest: hand-picked with the grapes placed in crates in the second week of September. Part of the grapes underwent withering for a period of 40 days. Gentle pressing in a horizontal press at low temperature. Vinification in steel at controlled temperature and subsequent light cryomaceration with hand punch-downs. After red vinification, the wine is aged in large French oak barrels from Allier and Troncais for 8 months. Subsequently, the wine is left to age in bottle for about 5 months before being released to the market. Alcohol content: 13.5%.
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