Bardolino Classico

It pairs very well with risottos and filled pasta with light sauces. It is also pleasant with meats, especially white meats. Excellent with pizza.

Located in the Bardolino Classico area on the hills around the south-eastern part of Lake Garda. From 100 to 250 metres above sea level with soils of a morainic and fluvial-glacial nature. Grassy vineyard. Training system: single-sided pergola and row. Age of producing vines: from 15 to 25 years. Load of buds per vine stock: from 8 to 20. Planting density: 3,000/4,000 vines per hectare. Average yield per hectare: 84 hl.

Once malolactic fermentation is completed, ageing takes place in stainless steel tanks and stabilization is allowed to take place naturally.

Harvest: between the end of September and the beginning of October, exclusively hand-picked. Winemaking: crushing with de-stemming of the grapes. Fermentation temperature between 25 and 28°C. Maceration for seven days with 20 minutes of 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.