Valpolicella Ripasso La Casetta

Domini Veneti Valpolicella Ripasso La Casetta is magnificent with all kinds of grilled red meat and braised meat, as well as strongly-flavoured game and mature cheeses.

Located in the heart of the Valpolicella Classica area, in the hills of Negrar. Altitude of 230 to 450 metres above sea level. Southwest exposure. Varied soil, mainly clayey with sections of nummolite limestone. Vineyard grassing. Training system: Veronese “pergoletta”. Age of producing vines: 15 years. Load of buds per vinestock: 18. Planting density: 3,300/3,500 vines per hectare. Average yield per hectare: 60 hl.

Domini Veneti Valpolicella Ripasso La Casetta is kept in stainless steel vats until February. It is passed over and kept in contact with the Recioto skins for 15 days at a temperature of 15°C, with daily punching down. It undergoes malolactic fermentation. It ages in wood, stainless steel and finally in the in bottle. The stabilisation is completely natural.

Harvest: between September and October, exclusively hand-picked. Winemaking: crushing with de-stemming of the grapes. Fermentation temperature between 25 and 28 °C. Maceration for 12 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.