Amarone Della Valpolicella Classico

This wine is usually paired with grilled meat, braised meat, game and aged cheeses.

Located in the heart of the Valpolicella Classica area on dry terraces, between 150 and 450 metres above sea level. Southeast and southwest exposure. Loamy-clayey soil, sometimes limestone and over Eocene marl. Vineyard grassing. Training system: Veronese “pergoletta” and row. Age of vines: 15-25 years. Load of buds per vine stock: from 8 to 18. Planting density: 3,300/4,000 vines per hectare. Average yield per hectare: 24 hl.

Once malolactic fermentation is completed, ageing takes place in wood, then in bottles and stabilization is allowed to take place naturally.

Harvest: between September and October, exclusively hand-picked. Winemaking: drying until December/January in the drying room. Crushing at the beginning of February with de-stemming of the grapes. Fermentation temperature between 12 and 23 °C. Slow maceration for 30 days, 12 of which cold. Manual punching-down three times a day.

In 1989 Cantina Valpolicella Negrar launched an articulated Quality Project: first it identified particularly suitable areas of Valpolicella putting in a great deal of hard work alongside the grape-growers in order to obtain grapes of extraordinary quality. Their careful selection led to the creation of important crus and a line dedicated to the Domìni Veneti brand. From a simple product line today Domìni Veneti has become a veritable brand producing very prestigious Veronese wines most of them cru DOC DOCG and IGT.