Valpolicella Classico Superiore

Domini Veneti Valpolicella is usually paired with traditional Veneto/Italian dishes, such as lasagne and tortelloni with cheese. Excellent with cured meats.

Located in the heart of the Valpolicella Classica area, on dry terraces. Altitude from 250 to 450 metres above sea level. Exposure southeast and southwest. Type of terrain: very varied, mainly clayey-limey, partly limestone, partly of volcanic origin. Vineyard grassing. Training system: double pergola. Age of producing vines: from 15 to 25 years. Load of buds per vine stock: 18. Planting density: 3,300/4,000 vines per hectare. Yield per hectare: 60 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.