Negrar - Domini Veneti
Valpolicella Ripasso Classico Superiore Pruviniano 2021
| Denomination | DOC Valpolicella Ripasso Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Aging | Initial storage in stainless steel until February; transferred to barrels at the end of May for approximately 9 months; ageing partly in wood and partly in steel, followed by 4–6 months in the bottle. |
- Type: Still red wine Valpolicella Ripasso Classico Superiore with a dry taste
- Native grape varieties: Corvina, Corvinone and Rondinella grapes from the vineyards of the Marano Valley
- Production: 15-day 'ripasso' on Amarone grape skins for structure and complexity
- Aromatic profile: Notes of blackberry, ripe cherry, allspice, cumin, tobacco and menthol
- Taste and pairings: Full-bodied with soft tannins, ideal for meats and mature cheeses
Description
What type of wine it is
The Valpolicella Ripasso Classico Superiore Pruviniano by Domini Veneti is a still red wine from Veneto, born from a blend of Corvina, Corvinone, Rondinella, and other local varieties. Belonging to the renowned Valpolicella Ripasso Classico Superiore appellation, it stands out for its intense aromatic profile, dominated by notes of ripe cherry, plum, and delicate sweet spices. On the palate, it presents an enveloping and warm structure, supported by velvety tannins that precede a long, savoury, and persistent finish. This full-bodied and complex red, produced using the Ripasso technique, pairs excellently with roasted red meats, wild boar stews, and platters of aged cheeses.
Where it comes from
The grapes come from the picturesque Marano Valley, located in the heart of Valpolicella Classica in Veneto, an area historically known until 1177 by the ancient name of Pruviniano. The vineyards extend at an altitude between two hundred and two hundred and fifty metres above sea level, benefiting from a favourable exposure for the balanced ripening of the bunches. The silty-clay soils, characterised by a strong and distinctive limestone component, prove fundamental in defining the style of the wine, conferring a refined tannic texture and a marked savoury sensation.
How it is produced
The production process begins in autumn with a careful selection of the bunches, followed by crushing and de-stemming and a ten-day maceration. The peculiarity of this wine lies in the use of the traditional Ripasso technique, which involves a fifteen-day re-fermentation of the must in contact with Amarone pomace, significantly increasing the body and structural complexity of the wine. After the completion of malolactic fermentation, maturation continues with long ageing in wooden barrels for approximately nine months and partly in steel tanks, before concluding with a final rest in the bottle.
History and facts
The Pruviniano Collection by Domini Veneti represents a profound tribute to the roots of Valpolicella Classica, celebrating the Marano valley, a territory historically known as Pruviniano until the year 1177. The label comes to life thanks to the expertise of Cantina Valpolicella Negrar, founded in 1933, which proudly passes down the award-winning Venetian winemaking tradition. This historical heritage is expressed through the classic Ripasso technique, rooted in the rural past, which uses Amarone pomace to give this excellence an authentic charm.
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 Ripasso Classico Superiore Pruviniano 2021 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Negrar - Domini Veneti |
| Story | History and facts The Pruviniano Collection by Domini Veneti represents a profound tribute to the roots of Valpolicella Classica, celebrating the Marano valley, a territory historically known as Pruviniano until the year 1177. The label comes to life thanks to the expertise of Cantina Valpolicella Negrar, founded in 1933, which proudly passes down the award-winning Venetian winemaking tradition. This historical heritage is expressed through the classic Ripasso technique, rooted in the rural past, which uses Amarone pomace to give this excellence an authentic charm. |
| Origin | Marano Valley, hills of Valpolicella Classica, Negrar (VR), Veneto, Italy |
| Soil composition | Silty-clayey, calcareous in places |
| Cultivation system | Trellis and partly Veronese pergola (high-wire Guyot) |
| Plants per hectare | 3,300 to 5,000 |
| Yield per hectare | 20 hectolitres per hectare |
| Harvest | Beginning of October |
| Fermentation temperature | 25 to 28 °C |
| Fermentation | Maceration for 10 days; refermentation on Amarone pomace for 15 days. |
| Production technique | Traditional Ripasso technique (re-fermentation on Amarone pomace) |
| Wine making | Maceration for 10 days with programmed punching down 3 times a day; storage in stainless steel until February; 'ripasso' (re-fermentation) on Amarone marc for 15 days at 15 °C with daily punching down; transfer to barrels at the end of May for approximately 9 months; complete malolactic fermentation; ageing partly in wood and partly in stainless steel, followed by 4–6 months in bottle; natural stabilisation. |
| Aging | Initial storage in stainless steel until February; transferred to barrels at the end of May for approximately 9 months; ageing partly in wood and partly in steel, followed by 4–6 months in the bottle. |
| Total acidity | 5.7 gr/L |
| Residual sugar | 6.0 gr/L |
| Allergens | Contains sulphites |