Description
Recioto della Valpolicella DOCG Classico is the symbol of Valpolicella Classica winemaking based on a special natural drying process of only the ripest grapes. It is considered the origin of Amarone and has an ancient history: it can even be traced back to the time of the ancient Romans.
Awards

Perfume

Taste
Serve at:
14 -16 °C.
Longevity:
10 - 15 years

- Start up year: 1933
- Oenologist: Daniele Accordini
- Bottles produced: 7.994.495
- Hectares: 733
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. Read more


Name | Domini Veneti Recioto della Valpolicella Classico 0.375L 2020 |
---|---|
Type | Red dessert wine dessert wine |
Denomination | Recioto della Valpolicella DOCG |
Vintage | 2020 |
Size | 0,375 l |
Alcohol content | 12.5% by volume |
Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
Country | Italy |
Region | Veneto |
Vendor | Negrar - Domini Veneti |
Origin | Negrar (VR) |
Climate | Altitude from 120 to 250 metres above sea level. Southeast exposure. |
Soil composition | Very varied, on alluvial debris. |
Cultivation system | Veronese pergoletta. |
Plants per hectare | 3300 |
Yield per hectare | 24 hl |
Harvest | Exclusively hand-picked during the last week of September. |
Wine making | Drying in drying rooms known as “fruttaio” for 100/120 days. Crushing with de-stemming of the grapes in mid-January. Fermentation from 12 to 23 °C. Maceration for 20 days. Manual punching-down three times a day. |
Aging | Complete malolactic fermentation. Aged in steel then in bottles. Stabilisation: natural. |
Allergens | Contains sulphites |