M�rke: Domini Veneti

Type: dry red wine

Vines: Corvina Veronese 70%, Corvinone 15%, Rondinella 15%

Analytical data: Alcohol: 15.50 % Vol. Residual reducing sugars: 8.60 g/l Total acidity: 5.85 g/l Total dry extract: 32.00 g/l pH: 3.68

THE VINEYARD

Description of the vineyard: Situated in the heart of the Valpolicella Classico zone, at an altitude of 150 and 450 meters above sea level. Exposition southeast. Soil type: varied. Grass sward between vines.

Farming system: Double pergoletta

Age of the vines: 20 to 25 years.

Planting density: 3,300-3,500 vines per hectare.

Of buds per vine: pruned to 18-24 buds per vine.

Yield per hectare: 44 hectolitres.

PRODUCTION

Grape harvest: By hand, from the end of September into early October. A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days. This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour.

Winemaking: Dried grapes are destemmed and pressed in the beginning of February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 30 days (including 12 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. Refinement in 50hl Slavonian oak casks for 18 months. A further 6 months ageing in bottle before release.

Stabilization: Natural.

THE CHARACTERISTICS

Colour: Ruby red, dense and compact.

Perfume: Intense and persistent, ethereal, fruity with hints of cherries and dried prunes, dried flowers and spices.

Flavor: Full bodied and very smooth, with beautifully balanced velvety tannins.

CONSUMPTION

Conservation: It can be cellared for up to 15-18 years, ideally at a constant 14-15°C, laid down and in the dark.

Service mode: Serve at a temperature of 18°-19°C ideally in large glasses.

Food combining: A fine companion for all grilled or braised red meats, and game dishes. Perfect with mature cheese.