Appassimento Rosso di Negrar Domini Veneti is produced from the withering of native red grapes: 60% Corvina, 15% Corvinone, and 15% Rondinella; other local varieties make up the remaining 10%. The vineyard, cultivated in the ""pergola Veronese"" method, is located on the Veronese hills at an altitude of 100 to 350 meters above sea level, on predominantly clay and limestone soils. The harvest takes place at the end of September; the grapes are selected by hand. To obtain a greater concentration, the bunches are dried for 60 days and are then crushed and de-stemmed. The must ferments at 25°C and maceration proceeds for 10 days and is punched down 3 times a day. After malolactic fermentation, the wine ages in wood.

ROSSO NEGRAR DOMINI VENETI: TASTING NOTES

Appassimento Rosso di Negrar Domini Veneti has a beautiful ruby ​​red color with garnet hues. The nose is generously fruity, with notes of cherry and raspberry jam; we also find spicy notes of vanilla and cinnamon, and vegetal notes as well. In the mouth it is full, dense, and soft, with velvety tannins and an aromatic profile in line with the olfactory one. Excellent accompanied with local aged and semi-aged cow's milk cheeses like the Monte Veronese.