Description
Sweet red passito Recioto della Valpolicella DOCG, 12.5% ABV, produced by Negrar - Domini Veneti, with Corvina, Corvinone, and Rondinella grapes. Vintage 2024. A sweet wine that expresses the richness of Valpolicella Classica. Fruity aromas, particularly raspberry, black cherry, plum, and prune. Ruby red color with purple highlights. Sweet, smooth, and creamy on the palate. Pairs well with all dry desserts such as sbrisolona, cantucci, zaletti, and dark chocolate. Serve at 14-16°C.
Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
10 - 15 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 Negrar Recioto della Valpolicella Classico 2024 |
|---|---|
| Type | Red dessert wine dessert wine |
| Denomination | Recioto della Valpolicella DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 70% Corvina, 15% Corvinone, 15% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Negrar - Domini Veneti |
| Origin | Located in the heart of Valpolicella Classica in the hills of Negrar on dry terraces. Altitude from 120 to 250 metres above sea level. South - east exposure. |
| Soil composition | Varied soil type on alluvial debris. Total weeding of the vineyard. |
| Cultivation system | Simple Pergoletta. Vineyard age: 20 years |
| Plants per hectare | 2.000 vines per hectare. Number of buds per shoot: 16 |
| Yield per hectare | 44 hl per hectare |
| Harvest | Grape harvest time: last week of September with exclusively manual selection. Drying in fruit lofts |
| Fermentation temperature | from 12 to 23°C. |
| Fermentation | Maceration for 20 days. Manual pressing at a frequency of 3 per day. |
| Production technique | Complete malo-lactic fermentation. stabilisation: Natural with only racking without filtration. |
| Aging | Matured in steel for 6 months. Maturation in bottle for 4 months. |
| Allergens | Contains sulphites |

