Wina: Corvina Veronese , Corvinone , Rondinella
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14 win.
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Valpolicella Ripasso Classico Superiore Vigneti di Torbe Cru Domini Veneti 2009
Opis Corvina Veronese (65%), Corvinone (15%) oraz Rondinella (20%).
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Valpolicella Ripasso Classico Superiore Vigneti di Torbe Cru Domini Veneti 2007
Opis Corvina Veronese (65%), Corvinone (15%) oraz Rondinella (20%).
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Amarone della Valpolicella Classico Domini Veneti 2007
Opis Kompozycja szczepów Corvina Veronese 70%, Corvinone 15%, Rondinella 15%
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Valpolicella Classico Superiore Domini Veneti 2008
Opis Kompozycja szczepów Corvina Veronese 65%, Corvinone 10%, Rondinella 20%, Molinara 5%.
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Recioto della Valpolicella Classico Domini Veneti 2008
Opis Kompozycja szczepów Corvina Veronese 65%, Corvinone 10%, Rondinella 10%, Croatina 5%
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Amarone della Valpolicella Classico "le preare"Cantina Negrar 2009
Opis 60% Corvina Veronese, 20% Rondinella, 15% Corvinone, 5% Croatina Dziczyzna, grillowane i duszone mięsa, dojrzałe sery. Intensywny, trwały zapach: wiśnie w spirytusie, suszone śliwki i kwiaty. Smak pełny, zdecydowanie miękkie, taniny aksamitne. Kolor czerwono-bordowy skoncentrowany, głęboki.
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Amarone della Valpolicella Classico "Milo Manara" Cantina Negrar 2000
Opis Corvina Veronese 60%, Corvinone 30%, Rondinella 10% Mariaż wspaniałego wina z nadzwyczaj zdolnym rysownikiem. Biały a raczej czerwony kruk Veneto. Do tej pory pojawiło się na rynku w pięciu rocznikach 1990, 1995, 1997, 2000, 2003. Wino bardzo bogate w aromaty i smaki.
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Negrar Amarone CRU Jago, Cantina Negrar, 2003
Opis Szczepy: Corvina Veronese, Corvinone, Rondinella. Kolor: Głęboki ciemnoczerwony z granatowymi refleksami. Bukiet cudownie bogaty, jagody, jeżyny i suszone śliwki osypane gorzką czekoladą i muśnięte białym pieprzem Usta pełne o wielkim kompleksie smaków prawdziwej ciemnej czekolady, borówek, jagód i jeżyn podkreślonych przez bardzo strukturalne, welwetowe taniny.
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Wigneti di Jago Amarone della Valpolicella Classico Domini Veneti 2004
Opis grape varieties: Corvina Veronese 70%, Corvinone 20%, Rondinella 10% location: From the area around Jago,in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills.The vineyards, which face south east, are at an altitude of 200-250 metres with varied soils, including clay and limestone. vineyard: Double pergola, pruned to 18 buds per vine. Average age of vines: 15 years. Planting density: 2,700 vines per hectare. Permanent grass sward between vines. yield per hectare: 44 hectolitres harvest: By hand, normally around first ten days of October.A further selection of healthy whole bunches are ... grape varieties: Corvina Veronese 70%, Corvinone 20%, Rondinella 10% location: From the area around Jago,in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills.The vineyards, which face south east, are at an altitude of 200-250 metres with varied soils, including clay and limestone. vineyard: Double pergola, pruned to 18 buds per vine. Average age of vines: 15 years. Planting density: 2,700 vines per hectare. Permanent grass sward between vines. yield per hectare: 44 hectolitres harvest: By hand, normally around first ten days of October.A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days.This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour. vinification: Dried grapes are destemmed and pressed in mid February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 35 days (including 15 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. Maturation in 225 litre French barriques (Allier and Nevers oak) for 24 months.A further 12 months ageing in bottle before release. stabilization: Natural clarification and no fining or filtration. analysis: Actual alcohol 15.45%, Residual reducing sugars 6.50 g/l, Total acidity 5.70 g/l, Total dry extract 34.5 g/l, pH 3.50. cellaring: It can be cellared for up to 20 years, ideally at a constant 14-15°C, laid down and in the dark. colour: intense garnet red. bouquet: wonderfully rich, with notes of black cherries and prunes, and hints of coffee and spice. flavour: full-bodied and rich, flavours of dark chocolate and black fruit backed by structured, yet velvety tannins. how to serve: Serve at a temperature of 18°-19°C ideally in large glasses. Uncork the bottle at least 2 hours in advance. food matching: Traditionally served with game, grilled and braised meats and full-flavoured mature cheeses.Perfect for sipping and chatting with friends too.
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La Casetta di Ettore Righetti Repasso Valpolicella Classico Superiore Domini Veneti 2008
Opis grape varieties: Corvina Veronese 65%, Corvinone 15%, Rondinella 10%, Cabernet 10% location: The vineyard is in the heart of the Valpolicella Classico zone at in the Negrar hills.The west-facing slopes are at an altitude of between 230 and 270 metres.Varied soils, including clay and limestone. vineyard: Double pergola, pruned to 19 buds per vine. Average age of vines: 15 years. Planting density: 2,500 vines per hectare. Permanent grass sward between vines. yield per hectare: 70 hectolitres harvest: By hand, latter part of October. vinification: 100% destemmed then pneumatic pressing. Fermentation at 25° to 28°C. Maceration for ... grape varieties: Corvina Veronese 65%, Corvinone 15%, Rondinella 10%, Cabernet 10% location: The vineyard is in the heart of the Valpolicella Classico zone at in the Negrar hills.The west-facing slopes are at an altitude of between 230 and 270 metres.Varied soils, including clay and limestone. vineyard: Double pergola, pruned to 19 buds per vine. Average age of vines: 15 years. Planting density: 2,500 vines per hectare. Permanent grass sward between vines. yield per hectare: 70 hectolitres harvest: By hand, latter part of October. vinification: 100% destemmed then pneumatic pressing. Fermentation at 25° to 28°C. Maceration for 12 days with automated treading 3 times a day for 20 minutes.Stored in stainless steel vats until February. Amarone skins ( from Vigneti diJago) added for a second fermentation or “Ripasso” with maceration for 15 days at a temperature of 15° and daily punching down. Complete malo-lactic fermentation.The wine is transferred to barrels at the end of May for 24 months.Minimum of 6 months in bottle before release. stabilization: Natural clarification and no fining or filtration. analysis: Actual alcohol 13.80%, Residual reducing sugars 7 g/l, Total acidity 5.40 g/l, Total dry extract 30 g/l, Ph 3.45. cellaring: It can be cellared for 10-15 years, ideally at a constant 14-15°C, laid down and in the dark. colour: strong ruby red with hints of violet. bouquet: complex aromas of black cherry, violets and spice. flavour: well balanced, full-bodied, velvet-smooth with harmonious tannins. how to serve: Serve at a temperature of 18°-19°C in very large glasses. Uncork the bottle at least 1 hour prior to serving. food matching: A fine companion for all meat dishes, both grilled and braised and also good with farmhouse cheeses.
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Verjago Valpolicella Classico Superiore Domini Veneti 2004
Opis formato: 750 ml tipologia: vino rosso vitigni: Corvina Veronese 40%, Corvinone 15%, Rondinella 22%,Croatina 15%, Oseleta 3%, Molinara nera 5%. vigneti: Situato nel cuore della Valpolicella Classica, sulle colline di Negrar. collocazione Altimetria da 250 a 400 mt. s.l.m.. Esposizione prevalente sud-ovest. Tipologia del terreno molto vario, su marne eoceniche. Inerbimento totale del vigneto. allevamento: Pergola doppia. Età delle viti in produzione: 20 – 25 anni. Densità di impianto da 2.000 a 3.000 viti per ettaro; Carico di gemme per ceppo: 19 resa: 60 hl vendemmia: La primavera asciutta e l’estate non molto calda che ... formato: 750 ml tipologia: vino rosso vitigni: Corvina Veronese 40%, Corvinone 15%, Rondinella 22%,Croatina 15%, Oseleta 3%, Molinara nera 5%. vigneti: Situato nel cuore della Valpolicella Classica, sulle colline di Negrar. collocazione Altimetria da 250 a 400 mt. s.l.m.. Esposizione prevalente sud-ovest. Tipologia del terreno molto vario, su marne eoceniche. Inerbimento totale del vigneto. allevamento: Pergola doppia. Età delle viti in produzione: 20 – 25 anni. Densità di impianto da 2.000 a 3.000 viti per ettaro; Carico di gemme per ceppo: 19 resa: 60 hl vendemmia: La primavera asciutta e l’estate non molto calda che hanno caratterizzato la vendemmia 2004 hanno consentito il mantenimento di un buon patrimonio acidico. L’aspetto produttivo può essere considerato nella media mentre il periodo di appassimento è stato favorevole con bassi tassi di umidità. Epoca di raccolta dell’uva: seconda decade di ottobre ; selezione esclusivamente manuale in casse. Appassimento in fruttaio per 40 giorni. vinificazione: Periodo di pigiatura fine novembre. Pigiatura con diraspatura delle uve. Temperatura di fermentazione di 23° C. Macerazione di 15 giorni. Affinamento in botti di rovere di Slavonia da 50 hl. per 16 mesi. Affinamento in bottiglia per 5 mesi. stabilizzazione: Naturale con solo travasi senza filtrazione. dati analitici: Alcool svolto: 13,80 %, Zuccheri riduttori residui: 7 gr/l, Acidità totale: 5,85 gr/l, Estratto secco totale: 29,7 gr/l, pH: 3,46 consumo: Se ben conservato alla temperatura costante di 14-15° C, coricato e in assenza di luce, può mantenere le sue caratteristiche per 10 - 15 anni. colore: rosso rubino carico con note violacee; profumo: complesso e speziato, di frutta rossa, con evidenti sentori di ciliegia matura sapore: pieno, vellutato, fine ed elegante, di buona consistenza acida. servizio: Servire alla temperatura di 17° – 18° C, avendo cura di stappare la bottiglia almeno 1 ora prima. gastronomia: Si abbina molto bene a tutti i tipi di carne, sia alla brace che ai brasati, e a formaggi stagionati
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Recioto della Valpolicella DOC Classico Domini Veneti 2009
Opis grape varieties: Corvina Veronese 65%, Corvinone 10%, Rondinella 10%, Croatina 5% location: Located in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 200 and 350 metres facing South East.Varied soils; including clay, limestone and alluvial soils. vineyard: Double pergola, pruned to 18 buds per vine. Average age of vines: 15 to 25 years. Planting density: 2,700 vines per hectare. Permanent grass sward between vines. yield per hectare: 44 hectolitres harvest: By hand, normally around first ten days of October.A further selection of healthy whole bunches are ... grape varieties: Corvina Veronese 65%, Corvinone 10%, Rondinella 10%, Croatina 5% location: Located in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 200 and 350 metres facing South East.Varied soils; including clay, limestone and alluvial soils. vineyard: Double pergola, pruned to 18 buds per vine. Average age of vines: 15 to 25 years. Planting density: 2,700 vines per hectare. Permanent grass sward between vines. yield per hectare: 44 hectolitres harvest: By hand, normally around first ten days of October.A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days.This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour. vinification: Dried grapes are destemmed and pressed in early February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 20 days (including 12 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. The wine is racked and lightly filtered to leave balanced natural sweetness.Maturation takes place in oak for 18 months using both 225 litre French barriques (Allier and Nevers oak) and 50 hectolitre casks.A further 6 months ageing in bottle before release. stabilization: Natural clarification and no fining or filtration. analysis: Actual alcohol 12.30 %,Residual reducing sugars100 g/l, Total acidity 5.70 g/l, Total dry extract 30 g/l, pH 3.50. cellaring: It can be cellared for up to 10-15years, ideally at a constant 14-15°C, laid down and in the dark. colour: Dark ruby red. bouquet: intense fruity, fragrant bouquet. flavour: generous, sweet and with velvety tannins. how to serve: Serve a little cool, at a temperature of around 16°C, ideally in large glasses. Uncork the bottle at least 2 hours in advance. food matching: Traditionally served with local cakes and biscuits, it can also be matched with dark chocolate and creamy blue cheese.