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
Details

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

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 Pruviniano Maran Valpolicella Ripasso Classico Superiore 2020 |
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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 |