||60% Corvina, 15% Rondinella, 15% Corvinone
||Altitude: 200-250 m. a.s.l. Southeast, southwest exposure.
||Silty-clayey, sometimes calcareous.
||Espalier and partly Veronese pergoletta.
||Beginning of October, exclusively handpicked. Crushing with de-stemming of the grapes.
||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.
||In wood, steel then in bottles. Stabilisation: natural.
||It pairs very well with all types of red meat, both grilled and braised.
||Price Domini Veneti Valpolicella Ripasso Classico Superiore Pruviniano 2018 € 11.63