Negrar - Domini Veneti
Valpolicella Classico Superiore Verjago 2023
| Denomination | DOC Valpolicella Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 40% Corvina, 25% Rondinella, 15% Corvinone, 15% Croatina, 5% Oseleta |
| Aging | Over a year in large oak barrels, then at least 3 months in the bottle |
- Alcohol content and origin: 15.5% vol, Valpolicella Classico Superiore DOC area
- Drying process: Grapes left to dry for 40 days in a drying room for greater concentration
- Aromas and taste: Notes of cherry, violet and spices; full-bodied, velvety structure, persistent finish
- Ageing: Over 1 year in large oak barrels, followed by at least 3 months in bottle
- Serving and pairings: Temperature 16–18°C, decant for 1 hour; ideal with grilled meats and mature cheeses
Description
What kind of wine it is
The Verjago Valpolicella Classico Superiore by Domìni Veneti is an enveloping red, an authentic expression of its territory. This structured blend is made from Corvina, Corvinone, Rondinella, Croatina and Oseleta grapes. In the glass, it reveals an intense ruby colour and an aromatic profile characterised by notes of ripe cherry, violet and wild berries. On the palate, it offers a velvety sip, balanced by mature tannins. The long finish brings hints of raisin, mocha and star anise, making it ideal to accompany braised meats and mature cheeses.
Where it comes from
The roots of this red wine lie in the Valpolicella Classica area, on the hills of Negrar, once known as Veriacus. The selected hillside vineyards are located between 250 and 450 metres above sea level, with optimal exposure to the south-east and south-west. The vines are trained using the Pergoletta Veronese system on silty-clay soils, enriched with calcareous components and Eocene marls. This synergy between microclimate and composite soils limits yields and encourages ideal aromatic ripening, giving the wine an elegant character.
How it is produced
The process begins in October with a rigorous manual harvest. The bunches undergo forty days of drying in fruit lofts, an essential step to concentrate the aromas. In November, the grapes are destemmed, crushed and left to macerate for fifteen days, before a natural stabilisation. The wine then matures through a long ageing in large oak barrels, completing the cycle with a period of rest in the bottle that consolidates its innate gustatory complexity.
History and Curiosities
The name Verjago evokes “Veriacus”, the ancient place name of the Val di Negrar. This prestigious wine is born from a rigorous selection of hillside vineyards chosen to express the utmost excellence of the region. Thanks to meticulous drying of the grapes in a drying loft for forty days and a lengthy ageing process in large oak barrels, it offers an enveloping and velvety sip. The winery, active since 1933, is renowned for excellence, awarded 93 points by James Suckling and 4 AIS Vines, guaranteeing superior quality.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 Valpolicella Classico Superiore Verjago 2023 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 40% Corvina, 25% Rondinella, 15% Corvinone, 15% Croatina, 5% Oseleta |
| Country | Italy |
| Region | Veneto |
| Vendor | Negrar - Domini Veneti |
| Story | History and Curiosities The name Verjago evokes "Veriacus", the ancient place name of the Val di Negrar. This prestigious wine is born from a rigorous selection of hillside vineyards chosen to express the utmost excellence of the region. Thanks to meticulous drying of the grapes in a drying loft for forty days and a lengthy ageing process in large oak barrels, it offers an enveloping and velvety sip. The winery, active since 1933, is renowned for excellence, awarded 93 points by James Suckling and 4 AIS Vines, guaranteeing superior quality. |
| Origin | In the heart of the Valpolicella Classica, among the hills of Negrar (VR) |
| Soil composition | Silty-clayey, partly calcareous and partly on Eocene marls |
| Cultivation system | Pergoletta veronese |
| Plants per hectare | 3,300–3,500 plants per hectare |
| Yield per hectare | 40 hl/ha |
| Harvest | Early October |
| Fermentation temperature | 23 °C |
| Fermentation | 15 days |
| Production technique | Appassimento (grape drying) for 40 days in the drying room |
| Wine making | Crushing in November with destemming of the grapes; maceration for 15 days at 23°C; natural stabilisation. |
| Aging | Over a year in large oak barrels, then at least 3 months in the bottle |
| Allergens | Contains sulphites |