Questo vino
Vineyard and terroir
The grapes come from hillside vineyards in Valpolicella Classico, northwest of Verona. The Domini Veneti project identifies selected cru sites and reduces their yields.
Vinification
The grapes are harvested entirely by hand from late September to mid-October and dried for 130 days using the appassimento method. In mid-February, they are gently pressed in a pneumatic press. Cold maceration lasts 15 days, followed by fermentation at 12–23 °C and 35 days of skin maceration.
Ageing
The wine matures for 36 months in French oak barrels from Allier and Nevers, followed by 12 months in bottle.
Label / history
The name Domini Veneti recalls the period when Valpolicella belonged to the Venetian Republic. Cantina Valpolicella Negrar was founded in 1933 by several small producers who were unable to compete independently.
