描述
This Amarone della Valpolicella is the best-known product and representative of Domìni Veneti's company philosophy for its balance between elegance and structure. It is obtained from grapes from the Valpolicella Classica area, which are dried in the drying loft. It is aged in large oak barrels for at least 18 months and then in the bottle for 6-8 months.
詳細資訊

香水

顏色

味道
服務於:
16 - 18 °C.
長壽:
10 - 15 years
醒酒時間:
1 hour

搭配
- 創業年份: 1933
- 釀酒師: Daniele Accordini, Fabio Zordan
- 生產的瓶子: 1.000.000
- 公頃: 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. 閱讀更多


名称 | Domini Veneti Amarone della Valpolicella Classico 2021 |
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类型 | Red still |
葡萄酒名称 | Amarone della Valpolicella DOCG |
年份 | 2021 |
容量 | 0,75 l |
酒精度 | 15.5% 按體積 |
葡萄品种 | 70% Corvina, 15% Corvinone, 15% Rondinella |
国家 | Italy |
产地 | Veneto |
供应商 | Negrar - Domini Veneti |
产地 | In the heart of the Valpolicella Classica region (Verona) on dry stonewalled terraces |
气候 | Altitude: 150 - 450 m. a.s.l. Exposure: South-West and South-East. |
土壤成分 | Loamy-clayey, with limestone on Eocene marls. Grassing of the vineyard. |
栽培系统 | Trellised "pergola" system. |
每公顷产量 | 2,400 kg/hectare |
收获 | By hand, between September and October. |
发酵温度 | 12 - 23 °C |
酿酒工艺 | Grapes are dried for about 120 days and then destemmed with gentle pneumatic pressing. 12 days of cold maceration, then fermented at temperatures between 12 and 23 °C with manual punching down of the cap three times a day, followed by post-fermentation maceration on skins for a total of 30 days. Complete malolactic fermentation. |
陈酿 | In 50-hl Slavonian oak casks for 24 months. Bottle-ageing for 6-8 months. Natural stabilisation of the wine. |
总酸度 | 6.0 gr/L |
残糖 | 8.0 gr/L |
干提取物 | 32.9 gr/L |