Description
Still red passito wine from Veneto, 14% ABV, produced by Negrar - Domini Veneti. Blend of 60% Corvina, 15% Corvinone, 15% Rondinella, 2024 vintage. A complex wine, the result of the traditional drying method and the grapes' maturation, expressing the elegance of the Valpolicella terroir. Manual harvest with 60-day drying. Maceration for 10 days with scheduled punching down. Complete malolactic fermentation. Aged in wood. Complex, with notes of cherry and vanilla. Ruby red with more evolved nuances. Harmonious, full-bodied, and velvety, with a long finish and spicy notes.
Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Pairings
- 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 Appassimento Rosso Passito Marco Polo Collection 2024 |
|---|---|
| Type | Red still |
| Denomination | Veneto IGT |
| Vintage | 2024 |
| 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: 100-350 m. a.s.l. |
| Soil composition | Predominantly clayey and sometimes calcareous. |
| Cultivation system | Veronese Pergoletta. |
| Plants per hectare | 2700 |
| Yield per hectare | 60 hl |
| Harvest | End of September with manual selection only |
| Fermentation temperature | 25 °C |
| Wine making | The grapes are dried for 60 days to obtain greater concentration. Crushing with destemming of the grapes. Maceration for 10 days with programmed punching-down at a frequency of 3 per day for 20 minutes. Complete malolactic fermentation. |
| Aging | Wooden. Stabilisation: natural. |
| Allergens | Contains sulphites |

