The most typical profile of Valpolicella
VALPOLICELLA DOC CLASSICO SUPERIORE Verjago
Grape 40% Corvinia, 25% Rondinella, 15% Corvinione, 15% Croatina, 5% Oseleta
Alcoholic strength 15.50%.
Cl 75cl
Contains Sulphites
ICQRF code VR 1246
Headquarters Cantina Domini Veneti, Cantina Valpolicella Negrar - Negrar (VR) - Via Ca' Salgari, 2
Cold cuts and salami, Pasta with meat sauce, Saffron risotto, Lamb, Braised meat, Game, Escalope with mushrooms, Matured cheeses
Wine list Valpolicella Classico Superiore
Format Standard bottle
Region Veneto (Italy)
Style Medium-bodied and perfumed
Wine description
A blend of Corvina 40%, Corvinone 15%, Rondinella 25%, Croatina 15%, Oseleta 5%. The vines are located within the Domini Veneti estate, in the heart of the Valpolicella Classica area, in the hills of Negrar. Altitude from 250 to 450 metres above sea level. Harvesting begins in October with exclusively manual selection in crates. Vinification involves drying in fruit lofts for 40 days. Crushing in November with destemming of the grapes. Fermentation temperature of 23° C. Maceration for 15 days. Then ageing of the wine in wooden barrels then in the bottle. Natural stabilisation.
Characteristics of this Valpolicella Classico Superiore Doc
On appearance, the wine is a deep ruby red colour with violet hues. The bouquet is spicy and complex, with hints of ripe cherries, red fruit and floral notes of violets. The taste is full, velvety and fruity. Full-bodied with a final hint of cherry and plum.
Recommended pairings when tasting this Veneto wine
A wine that goes very well with all types of meat, both grilled and braised, and with cheeses. The optimal serving temperature is 18° C.