Negrar - Domini Veneti
Domini Veneti Valpolicella Classico 2023
| Denomination | Valpolicella DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Aging | In steel. Complete malolactic fermentation. Stabilisation: natural. |
Description
Valpolicella DOC Classico Bio comes from Rondinella grapes grown in organic vineyards located on the highest hills in the Valpolicella Classica area.
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
- 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 Valpolicella Classico 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Valpolicella DOC |
| Vintage | 2023 |
| Size | 0,75 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 | The first is located in valley of Negrar at an average altitude of 250 metres above sea level with South and Southwest exposure. The second vineyard is in Mazzurega (Fumane), at an altitude of 450 metres above sea level with Southwest exposure. |
| Soil composition | Clayey-loamy, moderate limestone and very skeletal. |
| Cultivation system | Veronese pergola. |
| Plants per hectare | 2,500-3,500 |
| Yield per hectare | 6,000kg/h. |
| Harvest | End of September, exclusively hand-picked selection. |
| Fermentation temperature | 25-28 °C |
| Wine making | The grapes undergo soft crushing, eliminating the stems. Fermentation at a temperature of 25-28 °C followed by seven days of maceration. |
| Aging | In steel. Complete malolactic fermentation. Stabilisation: natural. |
| Allergens | Contains sulphites |
