Vigneti Di Jago Amarone Della Valpolicella

Traditionally paired with game, grilled meat, braised meat and aged cheeses. Also served on its own, making conversation more pleasant.

Located in the heart of the Valpolicella Classica area, in the hamlet of Jago on dry terraces. Altitude from 200 to 250 metres above sea level. Southeast exposure. Soil type: loamy-clayey, sometimes 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: 20 hl.

September and the beginning of October, exclusively hand-picked. Drying in drying rooms known as “fruttaio” for 100/120 days. Crushing with de-stemming of the grapes in December/ January. Fermentation temperature from 12 to 23 °C. Maceration for 35 days, 15 of which cold. Manual punching-down three times a day. Complete malolactic fermentation. Aged in wood, then in bottles.

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.