描述
Sweet red passito Recioto della Valpolicella DOCG, 12.5% ABV, produced by Negrar - Domini Veneti, with Corvina, Corvinone, and Rondinella grapes. Vintage 2024. A sweet wine that expresses the richness of Valpolicella Classica. Fruity aromas, particularly raspberry, black cherry, plum, and prune. Ruby red color with purple highlights. Sweet, smooth, and creamy on the palate. Pairs well with all dry desserts such as sbrisolona, cantucci, zaletti, and dark chocolate. Serve at 14-16°C.
详情
香水
颜色
味道
服务于:
14 -16 °C.
长寿:
10 - 15 years
搭配
- 创办年份: 1933
- 酿酒师: Daniele Accordini, Fabio Zordan
- 生产的瓶子: 1.000.000
- 公顷: 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. 阅读更多
| 名称 | Domini Veneti Negrar Recioto della Valpolicella Classico 2024 |
|---|---|
| 类型 | Red dessert wine dessert wine |
| 葡萄酒名称 | Recioto della Valpolicella DOCG |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 12.5% 按体积 |
| 葡萄品种 | 70% Corvina, 15% Corvinone, 15% Rondinella |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Negrar - Domini Veneti |
| 产地 | Located in the heart of Valpolicella Classica in the hills of Negrar on dry terraces. Altitude from 120 to 250 metres above sea level. South - east exposure. |
| 土壤成分 | Varied soil type on alluvial debris. Total weeding of the vineyard. |
| 栽培系统 | Simple Pergoletta. Vineyard age: 20 years |
| 每公顷植株数量2.000 vines per hectare. Number of buds per shoot | 16 |
| 每公顷产量 | 44 hl per hectare |
| 收获 | Grape harvest time: last week of September with exclusively manual selection. Drying in fruit lofts |
| 发酵温度 | Fermentation temperature from 12 to 23°C. |
| 发酵 | Maceration for 20 days. Manual pressing at a frequency of 3 per day. |
| 生产工艺 | Complete malo-lactic fermentation. stabilisation: Natural with only racking without filtration. |
| 陈酿 | Matured in steel for 6 months. Maturation in bottle for 4 months. |

