Negrar - Domini Veneti
Amarone della Valpolicella Classico or'Jago 2018
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Aging | Matured in wood, then in bottle; natural stabilisation. |
- Name and vintage: Amarone della Valpolicella Classico DOCG 2018
- Grape variety: Corvina 60%, Corvinone 15%, Rondinella 15%
- Drying process: grapes placed in drying rooms for 100–120 days, 35 days maceration
- Taste and aromas: full-bodied structure, soft tannins, notes of dried fruit, spices and tobacco
- Serving and pairings: serve at 18–20°C, decant for 1 hour, ideal with game and cheeses
Description
What kind of wine it is
Domini Veneti Vigneti di Jago Amarone della Valpolicella Classico is a full-bodied red wine that faithfully reflects the Veneto region. This blend of Corvina, Corvinone and Rondinella displays a deep, impenetrable ruby red colour. On the nose, it offers a complex and ethereal bouquet, enriched with notes of dried fruit, spices, tobacco and vanilla. On the palate, it is rich and enveloping, characterised by sweet tannins that provide smoothness and remarkable persistence. It is ideal when served after an hour of decanting, perfect for accompanying game, grilled meats and mature cheeses.
Where it comes from
This Amarone della Valpolicella Classico comes from renowned vineyards located in Negrar, at the heart of the denomination’s historic area. The vines grow at an altitude between two hundred and two hundred and fifty metres, with roots in silty-clay soils streaked with limestone. The simple pergola training system ensures excellent sun exposure for the grape clusters. Thanks to a low yield per hectare, the grapes achieve a high aromatic concentration, consistently reflecting the identity of their place of origin.
How it is produced
Production begins in autumn with the manual selection of grape clusters, which are left to wither in the drying loft for about one hundred to one hundred and twenty days. In winter, the grapes are crushed and destemmed, followed by fermentation at a controlled temperature. Maceration lasts for thirty-five days, with a cold phase and constant punching down to ensure proper extraction of structure. After malolactic fermentation, the wine undergoes a long ageing in barrels, followed by a period of rest in the bottle and a natural stabilisation that preserves its integrity.
History and Curiosities
Produced in Negrar, in the heart of the Valpolicella Classica, Amarone Jago 2018 celebrates the expertise of Domini Veneti, a historic winery founded in 1933. Its prestige stems from a drying process in the fruit loft lasting 100-120 days, a technique that magnificently concentrates its aromas and structure. The skilful guidance of the oenologists, combined with a 35-day maceration and ageing in barriques, shapes a rich and elegant sip. A Venetian masterpiece, awarded the 3 Veronelli stars and the Silver Medal at Vinarium 2021.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1933
- Oenologist: Daniele Accordini, Fabio Zordan
- Bottles produced: 1.000.000
- Hectares: 700
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
| Name | Domini Veneti Amarone della Valpolicella Classico or'Jago 2018 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Negrar - Domini Veneti |
| Story | History and Curiosities Produced in Negrar, in the heart of the Valpolicella Classica, Amarone Jago 2018 celebrates the expertise of Domini Veneti, a historic winery founded in 1933. Its prestige stems from a drying process in the fruit loft lasting 100 20 days, a technique that magnificently concentrates its aromas and structure. The skilful guidance of the oenologists, combined with a 35-day maceration and ageing in barriques, shapes a rich and elegant sip. A Venetian masterpiece, awarded the 3 Veronelli stars and the Silver Medal at Vinarium 2021. |
| Origin | Negrar (Verona) |
| Soil composition | Limoso-argilloso, a tratti calcareo |
| Cultivation system | Simple pergola |
| Plants per hectare | 3300-3500 |
| Yield per hectare | 20 hl/ha |
| Harvest | September - early October (manual selection) |
| Fermentation temperature | 12-23 °C |
| Production technique | Drying in a drying room for 100–120 days |
| Wine making | Drying in the drying room for 100/120 days. Crushing in December/January with destemming of the grapes. Fermentation temperature from 12 to 23 °C. Maceration for 35 days, 15 of which cold. Manual punching down 3 times a day. Transfer to barriques at the end of May. Complete malolactic fermentation. |
| Aging | Matured in wood, then in bottle; natural stabilisation. |
| Allergens | Contains sulphites |