描述
Still red passito wine from Veneto, 14% ABV, produced by Negrar - Domini Veneti. Blend of 60% Corvina, 15% Corvinone, 15% Rondinella, 2024 vintage. A complex wine, the result of the traditional drying method and the grapes' maturation, expressing the elegance of the Valpolicella terroir. Manual harvest with 60-day drying. Maceration for 10 days with scheduled punching down. Complete malolactic fermentation. Aged in wood. Complex, with notes of cherry and vanilla. Ruby red with more evolved nuances. Harmonious, full-bodied, and velvety, with a long finish and spicy notes.
詳細資訊
香水
顏色
味道
服務於:
14 -16 °C.
長壽:
05 - 10 years
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 Appassimento Rosso Passito Marco Polo Collection 2024 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Veneto IGT |
| 年份 | 2024 |
| 容量 | 0,75 l |
| 酒精度 | 14.0% 按體積 |
| 葡萄品种 | 60% Corvina, 15% Corvinone, 15% Rondinella |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Negrar - Domini Veneti |
| 产地 | Negrar (VR) |
| 气候 | Altitude: 100-350 m. a.s.l. |
| 土壤成分 | Predominantly clayey and sometimes calcareous. |
| 栽培系统 | Veronese Pergoletta. |
| 每公顷产量 | 60 hl |
| 收获 | End of September with manual selection only |
| 发酵温度 | 25 °C |
| 酿酒工艺 | The grapes are dried for 60 days to obtain greater concentration. Crushing with destemming of the grapes. Maceration for 10 days with programmed punching-down at a frequency of 3 per day for 20 minutes. Complete malolactic fermentation. |
| 陈酿 | Wooden. Stabilisation: natural. |

