The Valpolicella Classico Superiore DOC Contrà del Tono from Cantina Nepos Villae is inspired by a contrada that no longer exists. Contrà del Tono could once be encountered along the road that from Villa Quintarelli Ruffo ascended towards Quena. In the beautiful original map of the Ruffo family from 1746, drawn up by engineer Cristofoli, it can still be recognized. Contrà del Tono is an indelible seal of the Valpolicella Classica. A village of stone and humanity that cannot be forgotten. Nepos Villae has given voice 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. Blend: Corvina gentile, Corvina grossa, Rondinella, Molinara. Harvest: By hand with placement of the grapes in crates during the second week of September. Part 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 controlled temperature followed by slight cryomaceration with manual punching down. Aging: 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 mature in bottles for about 5 months before being released to the market. Alcohol volume: 13.5%.
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The Valpolicella Classico Superiore DOC Contrà del Tono from Cantina Nepos Villae is inspired by a contrada that no longer exists. Contrà del Tono could once be encountered along the road that from Villa Quintarelli Ruffo ascended towards Quena. In the beautiful original map of the Ruffo family from 1746, drawn up by engineer Cristofoli, it can still be recognized. Contrà del Tono is an indelible seal of the Valpolicella Classica. A village of stone and humanity that cannot be forgotten. Nepos Villae has given voice 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. Blend: Corvina gentile, Corvina grossa, Rondinella, Molinara. Harvest: By hand with placement of the grapes in crates during the second week of September. Part 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 controlled temperature followed by slight cryomaceration with manual punching down. Aging: 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 mature in bottles for about 5 months before being released to the market. Alcohol volume: 13.5%.
