La Scuola nel Vigneto Rosato Veronese

Excellent with grilled fish and white meat, but also for a snack of cold meats and fresh cheeses.

Located on the hills of the Valpolicella Classica area. Altitude from 150 to 250 metres above sea level. Vineyard grassing. Soil type: very varied, from calcareous to clayey. Training system: one-sided pergola. Age of vines in production: 15 to 25 years. Average yield per hectare: 84 hl.

The wine is stored in stainless steel tanks and then receives protein and tartrates stabilisation prior to bottling.

The grapes are harvested by hand at the end of September-beginning of October. Soft pressing. Fermentation off-skins at a controlled temperature of 14-16 °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.