Valpolicella Classico D.O.C.

+39 (0)45 750 1046



“Terra Vegra” Valpolicella Classico D.O.C. Corte Merci is produced from the Valpolicella Classica grapes from the hills of Jago. It is a wine which mirrors the traditions of Valpolicella Classica, an easy wine, fresh and fruity, honed in stainless steel barrels. It is good for drinking with the family, or in a bar with friends as an aperitivo.

Wine Tasting:



Ruby Red in colour.


Dry lively fresh wine, with deep ruby red colour, with violet highlights, fruity and with a clear note of ripe marasca.


Goes well with traditional Veronese starters and main courses.
Serving suggestion:

Serving suggestion:

Pour into large glasses at a temperature of 16°C.

The Land:

The vines are situated in the heart of Valpolicella Classica in the valley of Negrar in the hilly zone between 350 and 450 metres above sea level, facing south west and south east next to Jago. The terrain is varied, clay, chalky and in some parts volcanic with a good amount of rock fragments. The style of the grassy plant is “Double Veronese Pergola” with a density of 3.300 vines per hectare.

Wine Making:

The harvest takes place at the beginning of October where the grapes are selected and picked solely by hand.
Wine making with the destalking and pressing of the fresh grapes begins in the same month, in fact the grapes after the harvest are pressed immediately and transferred to the fermentation vats.
Fermentation takes place in winemaking vats made of stainless steel with a capacity of hl 125 in a controlled temperature with two manual extractions based on what is required. Fermentation takes place between 10-15 days. It is the wine that decides when it is the right moment to proceed to the racking process respecting the natural timings of the process in order to complete the alcoholic fermentation.

Refining and Aging:

This occurs in the cellar in order that a constant natural temperature is maintained and so that a minimal variation in temperature from the outside is felt. This takes place in 6 months, in stainless steel vats. The process is followed by aging in bottles for around 3 months.

Given that it is a natural product, this data can be subject to variations.

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