Questo vino
Vineyard and terroir
The grapes grow on dry, southeast-facing terraces in the village of Jago, in the heart of Valpolicella Classico, at 200–250 m above sea level. The soils are silty clay with a small proportion of limestone, and the vines are 15 years old.
Vinification
The grapes are harvested by hand from late September to early October and dried for 120 days. They are crushed in February and fermented at 12–23 °C. Maceration lasts 35 days, including 15 days of cold maceration, with the cap punched down manually three times a day. At the end of May, the wine is transferred to oak barrels for malolactic fermentation.
Ageing
The wine matures for 24 months in new 225 L barrels made from French oak sourced from Allier and Nevers, followed by 18 months in bottle.
Tasting profile
The aroma is complex and expressive. The palate is soft and rich.
Label / history
Domini Veneti originated as a long-term project by Cantina Valpolicella Negrar to identify the best cru sites, reduce their yields and improve wine quality. Its name recalls the period when Valpolicella formed part of the Venetian Republic.
Cantina Valpolicella Negrar was founded in 1933 by several small producers who could not compete independently. The cooperative now brings together 180 winegrowers and advises and coordinates the owners of approximately 200 vineyards covering 500 ha. Its vineyards are on hillsides in the Valpolicella Classico area northwest of Verona. Annual production exceeds 8 million bottles from more than 6,000 tonnes of grapes.
