Description
The style of this wine is in line with the most typical, traditional profile of Valpolicella: well-distributed texture, with a good relationship and fusion between the aromatic, olfactory and taste sensations that create a fine and elegant result.
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 Valpolicella Classico Superiore 2021 |
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Type | Red still |
Denomination | Valpolicella DOC |
Vintage | 2021 |
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 | Negrar (Verona). |
Climate | Altitude: 250-450 m. a.s.l. Exposure: South-East and South-West. |
Soil composition | Very varied, mainly clayey-limey, partly limestone and volcanic |
Cultivation system | Double trellised "pergola" system. |
Plants per hectare | 3,300-4,000. |
Yield per hectare | 6,000 kg/hectare. |
Harvest | By hand, from September until the beginning of October. Grapes are then destemmed and crushed. |
Fermentation temperature | 25-28 °C |
Wine making | Maceration for 10 days with scheduled punching-down 3 times a day for 20 minutes. |
Aging | In steel. Complete malolactic fermentation. Natural stabilisation of the wine. |
Allergens | Contains sulphites |