L'Amarone delle Valpolicella di Negrar Domini Veneti is a blend of 60% Corvina, 15% Corvinone, and 15% Rondinella, with other permitted varieties rounding out the remaining 10%. The terraced vineyard is located in the heart of the Valpolicella Classica, between 150 and 450 meters above sea level, with southeast and southwest exposure; the soil is predominantly limestone with striations of clay and marlstone. The plants range between 15 and 25 years old and are cultivated with the traditional Venetian pergola. The harvest takes place between September and October; the bunches are picked by hand before the drying process, which lasts until December/January in the loft. The vinification takes place in February with controlled-temperature fermentation from 12°-23°C and slow maceration for 30 days. After the malolactic fermentation, the wine is aged first in wood, then in the bottle.

AMARONE DELLA VALPOLICELLA NEGRAR DOMINI VENETI: TASTING NOTES

L'Amarone delle Valpolicella di Negrar Domini Veneti is a dark, dense garnet color. The expressive bouquet has notes of vanilla, brandied cherries, dried fruit, walnut husk, and mentholated tobacco. On the palate it has great softness, round tannins, and a balsamic finish. It is a wine to combine with aged cheeses, for example 60-month Parmigiano Reggiano, and braised meats like venison.