DOMINI VENETI: Recioto della Valpolicella DOC Classico "Vigneti di Moron"
Bottle size: 500 ml
Type: sweet red wine
Vines: Corvina 70%, Corvinone 15%, Rondinella 15%
Analytical data: Alcohol: 14.00 % Vol. Residual reducing sugars: 137.00 g/l Total acidity: 6.40 g/l Total dry extract: 52.00 g/l pH: 3.60
THE VINEYARD
Description of the vineyard: situated in the heart of Valpolicella Classico, in the village of Moron, on dry stonewalled terraces among the hills of Negrar at an altitude of 200 to 250 metres. Soil type: mainly silt and sandy alluvial debris. Grass sward between vines.
Farming system: Pergoletta Veronese.
Age of the vines: 20 years.
Planting density: 3,300 to 3,500 vines per hectare.
Of buds per vine: 16-18.
Yield per hectare: 40 hl.
PRODUCTION
Grape harvest: hand harvested in the last week of September. Appassimento (drying) for 130 days.
Winemaking: Destemmed, then gentle pneumatic pressing in mid February. Fermented at temperatures between 12°and 23° C. Maceration for 20 days with manual punch-down of cap 3 times a day. Complete malolactic fermentation. Maturation in French Allier oak barriques for 6 months and then in bottle for 4 months.
Stabilization: Natural.
THE CHARACTERISTICS
Colour: intense garnet red.
Perfume: complex and intriguing with hints of dark fruit, floral and spicy notes.
Flavor: it is full and intense with sweet notes, balanced with great structure and a warm complex finish.
CONSUMPTION
Conservation: It can be cellared for up to 5 years, ideally at a constant 14-15°C, laid down and in the dark.
Service mode: Serve just cool, at a temperature of around 16-17°C, ideally in large glasses.
Food combining: great by itself or to enhance a pleasant conversation after a meal. Perfect with dark chocolate.
Type: sweet red wine
Vines: Corvina 70%, Corvinone 15%, Rondinella 15%
Analytical data: Alcohol: 14.00 % Vol. Residual reducing sugars: 137.00 g/l Total acidity: 6.40 g/l Total dry extract: 52.00 g/l pH: 3.60
THE VINEYARD
Description of the vineyard: situated in the heart of Valpolicella Classico, in the village of Moron, on dry stonewalled terraces among the hills of Negrar at an altitude of 200 to 250 metres. Soil type: mainly silt and sandy alluvial debris. Grass sward between vines.
Farming system: Pergoletta Veronese.
Age of the vines: 20 years.
Planting density: 3,300 to 3,500 vines per hectare.
Of buds per vine: 16-18.
Yield per hectare: 40 hl.
PRODUCTION
Grape harvest: hand harvested in the last week of September. Appassimento (drying) for 130 days.
Winemaking: Destemmed, then gentle pneumatic pressing in mid February. Fermented at temperatures between 12°and 23° C. Maceration for 20 days with manual punch-down of cap 3 times a day. Complete malolactic fermentation. Maturation in French Allier oak barriques for 6 months and then in bottle for 4 months.
Stabilization: Natural.
THE CHARACTERISTICS
Colour: intense garnet red.
Perfume: complex and intriguing with hints of dark fruit, floral and spicy notes.
Flavor: it is full and intense with sweet notes, balanced with great structure and a warm complex finish.
CONSUMPTION
Conservation: It can be cellared for up to 5 years, ideally at a constant 14-15°C, laid down and in the dark.
Service mode: Serve just cool, at a temperature of around 16-17°C, ideally in large glasses.
Food combining: great by itself or to enhance a pleasant conversation after a meal. Perfect with dark chocolate.
PHOTOGALLERY
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