• Domini Veneti Pruviniano Maran Valpolicella Ripasso Classico Superiore 2020
  • Domini Veneti Pruviniano Maran Valpolicella Ripasso Classico Superiore 2020
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Negrar - Domini Veneti Veneto Valpolicella Ripasso

Negrar - Domini Veneti

Domini Veneti Pruviniano Maran Valpolicella Ripasso Classico Superiore 2020

Red still

  • Domini Veneti Pruviniano Maran Valpolicella Ripasso Classico Superiore 2020
  • Domini Veneti Pruviniano Maran Valpolicella Ripasso Classico Superiore 2020
1 2
Show more
Negrar - Domini Veneti Veneto Valpolicella Ripasso
€19,00
€19,00
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Last 1 bottles remaining
Denomination Valpolicella Ripasso DOC
Size 0,75 l
Alcohol content 14.0% by volume
Area Veneto (Italy)
Grape varieties 60% Corvina, 15% Corvinone, 15% Rondinella
Aging In wood, steel then in bottles. Stabilisation: natural.
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Description

The Pruviniano Collection was created to enhance the wines made with grapes grown in the valley of Marano, in the Valpolicella Classica area. In fact, the territories included in the area of Marano were called “Pruviniano” until 1177.

Awards

  • 2020

    4

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

1 1

Details

Profumo

Perfume

Olfactory debut of strawberry trees and blackberries, then a rich spice of pimento, cumin and cloves, to close tobacco and menthol.

Colore

Color

Dark ruby.

Gusto

Taste

Warm approach, with well-placed tannins and savoury epilogue.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

It pairs very well with all types of red meat, both grilled and braised.

Meat
Cheese
Pork

Producer
Negrar - Domini Veneti
From this winery
  • Start up year: 1933
  • Oenologist: Daniele Accordini, Fabio Zordan
  • Bottles produced: 1.000.000
  • Hectares: 700
We are professional and winegrowers working togheter with a wholehearted cooperative spirit, for the good of our winegrowing region: Valpolicella, more specifically, Valpolicella Classica, the homeland of Amarone. We are the young people of today and of yesterday, united by a great sense of responsibility for our people and for the environment in which we work. Producers, aware and responsible for the wines we love.

The spirit is the same as that of the visionary cooperative founded in 1933 by the seven businessmen from Verona, just as the very same principles guide our work on a daily basis today and inspire every new project: initiative, reciprocity and collaboration.

Generations that work side by side: this is the strength of Cantina Valpolicella Negrar. It is the same strength that has enabled us to stride through history and become the benchmark producer when it comes to Amarone, Ripasso and the technique of Appassimento.

Energy and creativity on the one hand; on the other, the wisdom that comes from the experience of many vintages, leading to a generational renewal that takes place while we work together. Read more
Production area: Veneto
Veneto
Negrar - Domini Veneti

Name Domini Veneti Pruviniano Maran Valpolicella Ripasso Classico Superiore 2020
Type Red still
Denomination Valpolicella Ripasso DOC
Vintage 2020
Size 0,75 l
Alcohol content 14.0% by volume
Grape varieties 60% Corvina, 15% Corvinone, 15% Rondinella
Country Italy
Region Veneto
Vendor Negrar - Domini Veneti
Origin Negrar (VR).
Climate Altitude: 200-250 m. a.s.l. Southeast, southwest exposure.
Soil composition Silty-clayey, sometimes calcareous.
Cultivation system Espalier and partly Veronese pergoletta.
Plants per hectare 3,300-5,000.
Yield per hectare 2,000kg/h
Harvest Beginning of October, exclusively handpicked. Crushing with de-stemming of the grapes.
Fermentation temperature 25 - 28 °C
Wine making Maceration for 10 days with punching-down three times a day. Conservation in steel until February. Passed through Amarone skins, in contact with the skins for 15 days at a temperature of 15 °C, with daily punching down. Transferred to barrels in late May for about nine months. Complete malolactic fermentation.
Aging In wood, steel then in bottles. Stabilisation: natural.
Allergens Contains sulphites