• Domini Veneti Amarone della Valpolicella Classico or'Jago 2017
  • Domini Veneti Amarone della Valpolicella Classico or'Jago 2017
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Negrar - Domini Veneti Veneto

Negrar - Domini Veneti

Domini Veneti Amarone della Valpolicella Classico or'Jago 2017

Red still

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  • Domini Veneti Amarone della Valpolicella Classico or'Jago 2017
  • Domini Veneti Amarone della Valpolicella Classico or'Jago 2017
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Negrar - Domini Veneti Veneto
HKD398.00
HKD398.00 HKD
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Denomination Amarone della Valpolicella DOCG
Size 0,75 l
Alcohol content 16.5% 按体积
Area Veneto (Italy)
Grape varieties 60% Corvina, 15% Corvinone, 15% Rondinella
Aging In wood, then in bottles. Stabilisation: natural.
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描述

Amarone di Jago comes from the heart of the Valpolicella Classica area. It is a great, structured wine with an intense and impenetrable ruby-red colour.

奖项

  • 2017

    4

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

  • 2017

    2

    This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.

  • 2017

    94

    /100

    One of the most prestigious wine guides in Italy.

  • 2017

    3

    One of the most prestigious wine guides in Italy.

  • 2017

    92

    /100

    Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.

1 5

Perfume

香水

Its aroma is complex and magnificent: spiced and with hints of vanilla.

Color

颜色

Intense garnet red.

Taste

味道

Its flavour is full-bodied with sweet tannins that add softness along with the aromas of dried fruit, spices and tobacco.

服务于：

18 - 20 °C.

长寿：

15 - 25 years

醒酒时间：

1 hour

Full Bodied and Very Aged Red Wines

生产者
Negrar - Domini Veneti
来自这个酒庄
  • 创办年份: 1933
  • 酿酒师: Daniele Accordini
  • 生产的瓶子: 7.994.495
  • 公顷: 733
The mission of the Cantina Valpolicella Negrar is still to increase the value of its members activity,producing excellent wines and promoting culture and knowledge of viticulture and oenology.
Today the company advises and coordinates the activity of around 200 grape growers, across a total of 500 hectares, all located on the hillsides of the Valpolicella Classico region to the North West of Verona.

Cultivation, aimed at the utmost respect for the natural environment and the safeguarding of vocations and biodiversity, is directed towards particular productions, allowing the vinification of individual vineyards and selections.
The winery best expresses its oenological expertise acquired over time with the production of various types of Amarone, Recioto and Valpolicella. The range then expands to include high quality Soave, Bianco di Custoza and Bardolino wines, produced through historical collaboration with producer partners in these other famous Veronese wine-growing areas.
Cantina Valpolicella Negrar's overall production today exceeds 8 million bottles per year, resulting from more than 60,000 quintals of grapes delivered on average, for a cellar capacity of 100,000 hectolitres. 阅读更多
生产区域: Veneto
Veneto
Negrar - Domini Veneti

Game, grilled meat and aged cheeses, here it is: perfect during meals, and also ideal for warming up after dinner.

Meat
Cheese
Matured cheese
Pork

Name Domini Veneti Amarone della Valpolicella Classico or'Jago 2017
Type Red still
Denomination Amarone della Valpolicella DOCG
Vintage 2017
Size 0,75 l
Alcohol content 16.5% 按体积
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. Exposition: South.
Soil composition Loamy-clayey, sometimes limestone.
Cultivation system Veronese pergoletta.
Plants per hectare 3,300-3,500
Yield per hectare 2,000kg/h
Harvest September and the beginning of October, exclusively hand-picked.
Fermentation temperature 12-23 °C
Wine making Drying in drying rooms known as “fruttaio” for 100/120 days. Crushing with de-stemming of the grapes in December/ January. Fermentation temperature from 12 to 23 °C. Maceration for 35 days, 15 of which cold. Manual punching-down three times a day. Complete malolactic fermentation.
Aging In wood, then in bottles. Stabilisation: natural.
Allergens Contains sulphites