Description
This Valpolicella Ripasso is made from grapes grown in the high hills in Torbe.
Details

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 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 Valpolicella Ripasso Classico Superiore Torbae 2022 |
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Type | Red still |
Denomination | Valpolicella Ripasso DOC |
Vintage | 2022 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
Country | Italy |
Region | Veneto |
Vendor | Negrar - Domini Veneti |
Origin | Grapes grown on high hills in Torbe - Negrar (VR) |
Climate | Altitude: 300-420 m. a.s.l. Exposure: South. |
Soil composition | Mainly on Eocene marl. |
Cultivation system | Veronese pergoletta. |
Plants per hectare | 3,300/3,500 vines per hectare. |
Yield per hectare | 6,000kg/hl |
Harvest | Beginning of October, exclusively handpicked. |
Fermentation temperature | 25-28 °C |
Wine making | Crushing with de-stemming of the grapes. Fermentation temperature from 25 to 28 °C. Maceration for 10 days with pressing three times a day. Conservation in steel vats until February. Passed through Amarone skins for 15 days at a temperature of 15 °C, with daily pressing. Transferred to barrels in late May for about 9 months. Complete malolactic fermentation. |
Aging | In wood first, then steel then in bottles. Stabilisation: natural. |
Allergens | Contains sulphites |