Negrara

[1] While the grape was once more widely planted in the region its numbers have been steadily declining for most of the late 20th and early 21st century.

Similar restrictions and blend composition exist for the regular rosso wine of the Valpolicella DOC except that the grapes do not have to be dried prior to fermentation with yields permitted up to 12 tonnes/ha and a minimum alcohol of 11%.

[1] Around Lake Garda Negrara is also permitted in the Bardolino DOC (but not the DOCG wine of Bardolino Superiore) where it can account for up to 10% of the blend behind Corvina (35-65%), Rondinella (10-40%) and Molinara (10-20%) with Rossignola, Barbera, Sangiovese and Garganega allowed to fill in up to 15% of the wine.

Grapes are limited to a harvest no hreater than 14 tonnes/ha with the finished wine needing a minimum alcohol level of at least 10.5%.

Along with Merlot, Pinot noir, Lagrein and Teroldego, Negrara is permitted to make up the remainder of the blend provided the harvest yields do not exceed 14 tonnes/ha and wine reaches a minimum alcohol level of at least 10.5% for the rosé and 11% for the red.