Negrar - Domini Veneti
Negrar Recioto della Valpolicella Classico 2024
| Denomination | DOCG Recioto della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 70% Corvina, 15% Corvinone, 15% Rondinella |
| Aging | Aged in stainless steel for 6 months, then matured in bottle for 4 months. |
- Name and vintage: Recioto della Valpolicella Classico DOCG 2024, 12.5% vol
- Grapes: Corvina 70%, Corvinone 15%, Rondinella 15% from the hills of Negrar
- Production style: drying for 100–120 days, exclusively racked without filtration
- Aromas and taste: notes of raspberry, black cherry and plum; sweet, soft, creamy and velvety on the palate
- Serving and pairings: serve at 14–16°C with dry pastries, dark chocolate and blue cheeses
Description
What kind of wine it is
Domini Veneti Recioto della Valpolicella Classico is a sweet red dessert wine with a concentrated and complex profile. This enveloping blend of Corvina, Corvinone and Rondinella grapes stands out for its silky structure and sweetness, well balanced by a pleasant freshness. On the nose, it offers clear notes of raspberry, black cherry and plum, enriched by hints of cocoa, warm spices and vanilla. On the palate, it is smooth and creamy, finishing with a long aftertaste reminiscent of dried fruit. Served slightly chilled, it pairs perfectly with dry pastries, dark chocolate and blue cheeses, enhancing flavour contrasts with precision.
Where it comes from
This dessert wine originates in the heart of the Valpolicella Classica, on the renowned hills of Negrar. The vines grow on historic dry-stone terraces situated between one hundred and twenty and two hundred and fifty metres above sea level, benefiting from excellent south-eastern exposure. The soil, highly varied and characterised by alluvial debris, provides the vines with optimal conditions to develop grapes with pronounced aromatic concentration. Historically considered the ancestor of Amarone, this wine rigorously interprets a precious hilly terroir, ensuring fully ripened fruit and a clear definition in the glass.
How it is produced
Production begins at the end of September with a strict manual selection of the bunches, which are then left to undergo a slow natural drying process in the drying loft for over one hundred days. In mid-January, the grapes are pressed and fermentation takes place at a controlled temperature to preserve the aromas, followed by a twenty-day maceration with regular manual pump-overs. Once malolactic fermentation is complete, the wine is aged in stainless steel for six months, followed by a further four months of bottle ageing. A natural stabilisation process using only racking allows the wine to be bottled without filtration, preserving the full richness of the nectar.
History and Curiosities
A true forerunner of Amarone with noble roots dating back to ancient Rome, the Recioto della Valpolicella Classico by Domini Veneti embodies the excellence of the DOCG. Its extraordinary elegance arises from the meticulous natural drying of the ripest grapes, left to wither for 100-120 days in the drying lofts of Negrar. Stabilised only through racking and strictly unfiltered to preserve its pure essence, this sweet passito enchants the senses, boasting the prestigious 91 Vinous points that celebrate its value and absolute quality.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 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 Recioto della Valpolicella Classico 2024 |
|---|---|
| Type | Red dessert wine dessert wine |
| Denomination | Recioto della Valpolicella DOCG |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 70% Corvina, 15% Corvinone, 15% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Negrar - Domini Veneti |
| Story | History and Curiosities A true forerunner of Amarone with noble roots dating back to ancient Rome, the Recioto della Valpolicella Classico by Domini Veneti embodies the excellence of the DOCG. Its extraordinary elegance arises from the meticulous natural drying of the ripest grapes, left to wither for 100 20 days in the drying lofts of Negrar. Stabilised only through racking and strictly unfiltered to preserve its pure essence, this sweet passito enchants the senses, boasting the prestigious 91 Vinous points that celebrate its value and absolute quality. |
| Origin | In the heart of the Valpolicella Classica, on the hills of Negrar, on dry stone terraces (120–250 m a.s.l.), south-east facing. |
| Soil composition | Highly varied soil type on alluvial debris; complete grass cover in the vineyard |
| Cultivation system | Pergoletta Veronese (simple pergola) |
| Plants per hectare | 2,000 vines per hectare |
| Yield per hectare | 44 hl per hectare |
| Harvest | Last week of September |
| Fermentation temperature | 12–23 °C |
| Fermentation | 20 days |
| Production technique | Natural drying of the grapes in a drying room (about 100–120 days); temperature-controlled fermentation with 20 days of maceration and manual pumping over; complete malolactic fermentation; natural stabilisation with only racking, without filtration. |
| Wine making | Destemming and crushing in mid-January; fermentation at controlled temperature (12–23 °C); maceration for 20 days with manual pumping over three times a day; complete malolactic fermentation; natural stabilisation with only rackings, without filtration. Natural drying of the ripest grapes in the drying room for about 100–120 days. |
| Aging | Aged in stainless steel for 6 months, then matured in bottle for 4 months. |
| Allergens | Contains sulphites |