Description
In the Middle Ages, the name Veriacus indicated the valley of Negrar. This wine is a story to tell, starting from its label and neck tag: a story that speaks of typicality, tradition and the pursuit of excellence.
Details

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour

Pairings
- 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 Verjago 2022 |
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Type | Red still |
Denomination | Valpolicella DOC |
Vintage | 2022 |
Size | 0,75 l |
Alcohol content | 15.0% by volume |
Grape varieties | 40% Corvina, 25% Rondinella, 15% Corvinone, 15% Croatina, 5% Oseleta |
Country | Italy |
Region | Veneto |
Vendor | Negrar - Domini Veneti |
Origin | Located in the heart of the Valpolicella Classica, in the hills of Negrar (VR) |
Climate | Altitude: 250-450 m. a.s.l. Exposure: South-East and South-West. |
Soil composition | Limestone-clayey, partially limestone and partly on eocenic marne. |
Cultivation system | Pergoletta veronese. |
Plants per hectare | 3,300-3,500 |
Yield per hectare | 4,000kg/hl. |
Harvest | October beginning with only manual selection in boxes. |
Fermentation temperature | 23 °C |
Wine making | Crushing in November with grape destemming. Maceration for 15 days. |
Aging | In Slavonian oak barrels of 50 hl for about 24 months. Bottle ageing for about 6 months. Stabilization: natural. |
Allergens | Contains sulphites |