Valpolicella Classico Superiore Verjago

A fine companion for all meat dishes and mature full-flavoured cheeses.

Located in the heart of the Valpolicella Classica area, in the hills of Negrar. Altitude of 250 to 450 metres above sea level. Southwest and southeast exposure. Soil type: loamy-clayey, partly limestone and partly on Eocene marl. Vineyard grassing. Training system: Veronese pergoletta. Age of producing vines: from 15 to 25 years. Load of buds per vinestock: 18. Planting density: 3,300/3,500 vines per hectare. Average yield per hectare: 40 hl.

Aged for over a year in large oak barrels, then for 6 months in bottles. The stabilisation is completely natural.

Valpolicella DOC Classico Superiore Verjago is obtained from highly selected grapes grown on hilly vineyards which, after being manually harvest in crates at the beginning of October, are left to dry for 40 days in special drying rooms known as “fruttaio”. Crushing in November with de-stemming of the grapes. Fermentation temperature of 23 °C. Maceration for 15 days.

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.