Negrar - Domini Veneti
Valpolicella Classico Superiore Collezione Pruviniano Maran 2023
| Denomination | DOC Valpolicella Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Aging | In stainless steel and then in bottle for approximately 12 months; complete malolactic fermentation; natural stabilisation. |
- Name and vintage: Valpolicella Pruviniano 2023, still red wine from Veneto
- Grape varieties and territory: Corvina grapes and indigenous varieties from Marano; silty-clay and limestone soils
- Vinification: 10-day maceration, fermentation at 25-28°C and malolactic fermentation
- Aroma: Scents of rose, blueberry and cinchona; spicy finish with notes of bitter herbs
- Pairings: Decant for 1 hour; perfect for ragù, roasts and mature cheeses
Description
Type of wine
The Valpolicella Classico Superiore Collezione Pruviniano from the Domini Veneti winery is a still red wine produced in the renowned Veneto region. This elegant blend of Corvina grapes and other local varieties falls under the prestigious Valpolicella Classico Superiore controlled designation of origin and is distinguished by its balanced mineral structure and soft tannins. Carefully vinified and aged in stainless steel, it expresses freshness and intense balsamic and fruity notes, proving to be the ideal accompaniment for pasta dishes with ragù, roast meats, and mature cheeses.
Where it comes from
The grapes used for this production are grown in the vineyards of Marano di Valpolicella, a sub-zone of great viticultural importance in Veneto. The soils are located at an altitude between two hundred and two hundred and fifty metres above sea level, characterised by a fine silty-clay composition with distinct limestone traits. The south-east and south-west exposure guarantees a constant ripening of the clusters, infusing the final product with a strong sense of terroir. Historically, the entire Marano area was originally called Pruviniano until the year 1177, an ancient toponym that the winery wanted to celebrate and preserve in the name of the selection.
How it is produced
The production process begins with a careful harvest conducted between September and the beginning of October. The harvested clusters undergo crushing and destemming, followed by a ten-day maceration enriched by specific scheduled punching down to optimise extraction. Fermentation takes place at controlled temperatures between twenty-five and twenty-eight degrees, culminating in a complete malolactic fermentation, which is essential for giving the organoleptic profile greater roundness. Finally, the wine undergoes a completely natural stabilisation phase and a maturation period in stainless steel and subsequently in the bottle for a total of approximately twelve months, reaching a long aromatic persistence before being served.
History and curiosities
The Pruviniano Collection was born from the ongoing research of the Domìni Veneti brand, a magnificent project dedicated to the enhancement of the terroirs. This wine originates from vineyards located in the Marano di Valpolicella area, in Veneto. The true historical curiosity lies in the name of this selection: these ancient and evocative territories were in fact originally called Pruviniano until 1177. This fascinating tribute fully celebrates the deep roots of a Valpolicella Classica that has always been dedicated to the total winemaking excellence of the entire Verona territory.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 Collezione Pruviniano 2023 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Negrar - Domini Veneti |
| Story | History and curiosities The Pruviniano Collection was born from the ongoing research of the Domìni Veneti brand, a magnificent project dedicated to the enhancement of the terroirs. This wine originates from vineyards located in the Marano di Valpolicella area, in Veneto. The true historical curiosity lies in the name of this selection: these ancient and evocative territories were in fact originally called Pruviniano until 1177. This fascinating tribute fully celebrates the deep roots of a Valpolicella Classica that has always been dedicated to the total winemaking excellence of the entire Verona territory. |
| Origin | Marano di Valpolicella (VR), Veneto, Italy |
| Soil composition | Silty-clayey, calcareous in places. |
| Cultivation system | Espalier and partly Veronese pergoletta |
| Plants per hectare | 3,300-5,000 |
| Yield per hectare | 20 hectolitres |
| Harvest | From September until early October |
| Fermentation temperature | 25 to 28 °C |
| Fermentation | 10 days |
| Production technique | Crushing and destemming of the grapes; 10-day maceration with scheduled punch-downs; fermentation at 25–28 °C with complete malolactic fermentation; natural stabilisation. |
| Wine making | 10-day maceration with scheduled punch-downs (three times a day for 20 minutes). Crushing and de-stemming of the grapes. Fermentation at 25–28 °C with complete malolactic fermentation. Natural stabilisation. |
| Aging | In stainless steel and then in bottle for approximately 12 months; complete malolactic fermentation; natural stabilisation. |
| Allergens | Contains sulphites |