# Domìni Veneti Amarone Classico della Valpolicella DOCG (2021)

- **Producer:** Cantina Valpolicella Negrar
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 15.5%
- **Average price:** €30
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–18 °C
- **Aromas & flavours:** fig, black plum, raisin, black cherry, cloves, vanilla, cedar, chocolate, leather, tobacco, dried fruit, earth

## About this wine

Domìni Veneti Amarone Classico della Valpolicella DOCG is produced by Cantina Valpolicella Negrar, a cooperative winery established in 1933. Situated in the Valpolicella Classico region of Veneto, Italy, the wine is made from Corvina, Corvinone, and Rondinella grapes. The producer is notable for preserving the oldest known example of Amarone and the Domìni Veneti line represents their premium offerings. The winemaking process utilizes the traditional appassimento method, where grapes are dried for approximately three months to concentrate their flavors and sugars.

## Interesting facts

- The winery preserves the oldest known example of Amarone.
- The 'Domìni Veneti' line signifies the winery's finest selections.
- Appassimento involves drying grapes for about three months.
- The cooperative comprises over 230 vineyard-owning members.

## Food pairing

The full body and structured tannins of this Amarone complement the richness and protein of red meats, while its concentrated fruit and spice notes can echo or contrast with savory sauces and earthy accompaniments. The wine's inherent complexity can stand up to robust flavors.

## Wine making process

The production of Domìni Veneti Amarone Classico begins with hand-harvesting grapes between September and October. A crucial step is the appassimento process, where grapes are dried on shelves in special rooms for approximately three months, concentrating their sugars and flavors. Following this, the grapes undergo alcoholic and malolactic fermentation. The wine is then aged for 18 months in French barriques and large oak casks, followed by a further 12 months of bottle aging before release.