DOMINI VENETI: Valpolicella DOC Classico Superiore
Bottle size: 750 ml
Type: dry red wine
Vines: Corvina 70%, Corvinone 15%, Rondinella 15%
Analytical data: Alcohol: 13.00 % Vol. Residual reducing sugars: 6.50 g/l Total acidity: 5.50 g/l Total dry extract: 29.50 g/l. pH: 3.42
THE VINEYARD
Description of the vineyard: located in the heart of Valpolicella Classico on dry, stonewalled terraces facing southeast and southwest, at around 250 to 450 metres above sea level. Soil type: varied, predominantly clay-loam, partly calcareous, partly of volcanic origin. Grass sward between vines.
Farming system: Double pergola.
Age of the vines: from 15 to 25 years.
Planting density: 3.300/4.000 vines per hectare.
Of buds per vine: 18.
Yield per hectare: 80 hl.
PRODUCTION
Grape harvest: From late September into early October exclusively by hand.
Winemaking: Destemmed then gentle pneumatic pressing. Fermentation temperature between 25°and 28° C. Maceration for 10 days with punch-downs 3 times a day for 20 minutes. Full malolactic fermentation.
Stabilization: Natural.
THE CHARACTERISTICS
Colour: ruby red.
Perfume: intense and persistent, with fruity aromas of cherry and plum, floral hints and a twist of spicy black pepper.
Flavor: fresh and fruity, with an elegant balance of structure and body, and harmonious acidity and tannins.
CONSUMPTION
Conservation: it can be kept for 3 years, ideally at a constant temperature of 14-15°C, laid down in the dark.
Service mode: Serve at a temperature of 16-18° C in large glasses.
Food combining: A fine companion for fresh pasta, pizza and mature cheese.
Type: dry red wine
Vines: Corvina 70%, Corvinone 15%, Rondinella 15%
Analytical data: Alcohol: 13.00 % Vol. Residual reducing sugars: 6.50 g/l Total acidity: 5.50 g/l Total dry extract: 29.50 g/l. pH: 3.42
THE VINEYARD
Description of the vineyard: located in the heart of Valpolicella Classico on dry, stonewalled terraces facing southeast and southwest, at around 250 to 450 metres above sea level. Soil type: varied, predominantly clay-loam, partly calcareous, partly of volcanic origin. Grass sward between vines.
Farming system: Double pergola.
Age of the vines: from 15 to 25 years.
Planting density: 3.300/4.000 vines per hectare.
Of buds per vine: 18.
Yield per hectare: 80 hl.
PRODUCTION
Grape harvest: From late September into early October exclusively by hand.
Winemaking: Destemmed then gentle pneumatic pressing. Fermentation temperature between 25°and 28° C. Maceration for 10 days with punch-downs 3 times a day for 20 minutes. Full malolactic fermentation.
Stabilization: Natural.
THE CHARACTERISTICS
Colour: ruby red.
Perfume: intense and persistent, with fruity aromas of cherry and plum, floral hints and a twist of spicy black pepper.
Flavor: fresh and fruity, with an elegant balance of structure and body, and harmonious acidity and tannins.
CONSUMPTION
Conservation: it can be kept for 3 years, ideally at a constant temperature of 14-15°C, laid down in the dark.
Service mode: Serve at a temperature of 16-18° C in large glasses.
Food combining: A fine companion for fresh pasta, pizza and mature cheese.
PHOTOGALLERY
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