Negrar - Domini Veneti
Appassimento Rosso Passito Marco Polo Collection 2025
| Denomination | IGT Veneto |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Aging | Ageing in wood; natural stabilisation. |
- Grape varieties: 60% Corvina, 15% Corvinone, 15% Rondinella
- Appassimento: grapes left to dry for 60 days to intensify aromas and structure
- Vinification: 10-day maceration, complete malolactic fermentation and ageing in wood
- Aromatic profile: notes of ripe cherry, raspberry jam, vanilla and sweet spices
- Serving and pairings: temperature 16-18°C; ideal with braised meats, roasts, game and mature cheeses
Description
What kind of wine it is
Domini Veneti Appassimento Rosso Passito, produced by Domini Veneti, is a red wine that expresses the Veneto Rosso Typical Geographical Indication with character. This blend of Corvina, Corvinone and Rondinella displays a deep profile, with clear aromas of ripe cherry, raspberry and sweet spices. The palate is full and velvety, guided by well-integrated tannins towards a long finish. The organoleptic density is born from the drying of the grape bunches, while malolactic fermentation and ageing in barrels shape an intense and structured profile.
Where it comes from
The roots of this label are found in Valpolicella, in the surroundings of Negrar. The vineyards, cultivated using the Veronese pergola system, are situated between one hundred and three hundred and fifty metres above sea level. The mainly clay soils with limestone inserts provide the vines with the ideal environment for balanced development. These pedoclimatic conditions, combined with low yields, produce wines of marked harmony, ideal for accompanying rich and flavourful dishes.
How it is produced
The manual harvest at the end of September initiates the drying technique, which lasts for sixty days to concentrate structure and aromas. This is followed by crushing and a ten-day maceration with scheduled punch-downs, essential for extracting colour. Fermentation at a controlled temperature and subsequent malolactic fermentation round out the wine's components. Natural stabilisation and ageing in barrels result in a ruby red wine with garnet reflections, characterised by a long and spicy finish.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
- Start up year: 1933
- Oenologist: Daniele Accordini, Fabio Zordan
- Bottles produced: 1.000.000
- Hectares: 700
The spirit is the same as that of the visionary cooperative founded in 1933 by the seven businessmen from Verona, just as the very same principles guide our work on a daily basis today and inspire every new project: initiative, reciprocity and collaboration.
Generations that work side by side: this is the strength of Cantina Valpolicella Negrar. It is the same strength that has enabled us to stride through history and become the benchmark producer when it comes to Amarone, Ripasso and the technique of Appassimento.
Energy and creativity on the one hand; on the other, the wisdom that comes from the experience of many vintages, leading to a generational renewal that takes place while we work together. Read more
| Name | Domini Veneti Appassimento Rosso Passito Marco Polo Collection 2025 |
|---|---|
| Type | Red green still |
| Denomination | Veneto IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 60% Corvina, 15% Corvinone, 15% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Negrar - Domini Veneti |
| Origin | Negrar (VR) |
| Climate | Altitude: 100-350 m a.s.l. |
| Soil composition | Predominantly clayey and partly calcareous. |
| Cultivation system | Pergoletta veronese |
| Plants per hectare | 2700 |
| Yield per hectare | 60 hl/ha |
| Harvest | End of September |
| Fermentation temperature | 25 °C |
| Production technique | Appassimento (appassimento delle uve per 60 giorni) |
| Wine making | The grapes are subjected to drying for 60 days to achieve greater concentration. Crushing with destemming of the grapes. Maceration for 10 days with scheduled punch-downs (3 per day for 20 minutes). Complete malolactic fermentation. Ageing in wood. |
| Aging | Ageing in wood; natural stabilisation. |
| Allergens | Contains sulphites |