La Scuola nel Vigneto Corvina

Ideal for dinner with friends, paired with fresh pasta dishes, vegetarian or meat sauces, or as a snack with medium-aged cheeses.

Situated in the foothills near Verona. Altitude from 100 to 200 metres above sea level. Soil type: very varied, from calcareous to clayey. Training system: double pergola. Age of vines in production: 20 to 25 years. Average yield per hectare: 90 hl.

The wine undergoes malolactic fermentation while stored in stainless steel tanks until February. It is then refined in bottle for 4 months. Natural stabilisation.

The grapes are harvested by hand during the second half of September, after which they are crushed and destemmed. Maceration follows for 10 days with regular punching of the cap. Fermentation at a controlled temperature of 25-28 °C.

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.