Description
Sweet Charmat Method sparkling wine from Veneto, produced by Negrar - Domini Veneti, 2022 vintage. Recioto della Valpolicella DOCG, 13% ABV. Blend: 60% Corvina, 15% Corvinone, 15% Rondinella. Drying in a loft for 120 days. Intoxicating fruity aromas, ranging from raspberry to black cherry. Sweet flavor with a finish of cherry jam and raisins. Made sparkling using the long Charmat Method for 6 months on the lees. Ideal for celebrating holidays like Christmas and Easter, it pairs well with all dry desserts like sbrisolona cake, cantucci biscuits, and pandoro.
Details
Perfume
Taste
Serve at:
06 - 08 °C.
Longevity:
03 - 05 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 Recioto della Valpolicella Sentate Spumante Dolce 2022 |
|---|---|
| Type | Red charmat method sparkling wine dessert wine |
| Denomination | Recioto della Valpolicella DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Negrar - Domini Veneti |
| Origin | Located in the heart of the Valpolicella Classica, on dry terraces |
| Climate | Altitude: 120-250 m. a.s.l. |
| Soil composition | Very varied, on alluvial debris. |
| Cultivation system | Veronese pergoletta. |
| Plants per hectare | 3,300. |
| Yield per hectare | 2,400kg/hl |
| Harvest | Exclusively hand-picked during the last week of September. |
| Fermentation temperature | 12-23 °C. |
| Wine making | Drying in drying rooms known as "fruttaio" for 120 days. Crushing with destemming of the grapes in December-January. Maceration for 20 days. Manual punching-down three times a day. Complete malolactic fermentation. |
| Aging | Rendered sparkling wine with the charmat method on yeasts. |
| Allergens | Contains sulphites |

