1 BOTTLE X 75cl. 

VALPOLICELLA NEGRAR WINERY

15,5% vol.

GRAPES: Corvina 60%, Corvinone 15%, Rondinella 15%, Other grapes as per disciplinary 10%

Of Extraordinary Strength
AMARONE DELLA VALPOLICELLA DOCG CLASSICO PRUVINIANO COLLECTION

The Amarone della Valpolicella DOCG Classico Pruviniano Collection is a dry red wine with extraordinary strength, a dense and garnet color and an intense and fruity aroma.

The flavor is of great structure and softness, with an aftertaste of dried fruit and toasted, ideal match with game, grilled meat, braised meats and aged cheeses. Perfectly accompanies the conversation at the end of a meal.

The Domìni Veneti Pruviniano Collection was born from the desire to discover and enhance the territories and wines from grapes grown in the Marano valley in the Valpolicella Classica. Until 1177 these territories were in fact called Pruviniano.

The Amarone della Valpolicella Pruviniano Collection, of extraordinary elegance, satisfies the eye thanks to its intriguing garnet red color.

The perfume is intense, with fruity references of sour cherries in alcohol and dried plums, sweet spices, vanilla, chocolate, coffee, leather, nutmeg, pepper.

The flavor is full, of great structure and softness, persistent, with a velvety tannin and an aftertaste of dried fruit and toasting

THE VINEYARD Located in the heart of the Valpolicella Classica, in the hamlet of Prognol, on dry terraces. Altitude from 200 to 250 meters above sea level Southeast, southwest exposure. Soil type: silt-clayey, sometimes calcareous. Grassing of the vineyard. Training system: espalier and part with Veronese pergola. Age of production vines: 15 years. Load of buds per vine: 9-18. Plant density: 3,300 / 5,000 vines per hectare. Yield per hectare: 20 hl.

THE PRODUCTION Harvest: between September and October with exclusively manual selection. Drying until December / January in the drying room. Crushing in early February with destemming of the grapes. Fermentation temperature from 12 to 23 ° C. Slow maceration for 30 days, 12 of which cold. Manual punching down with a frequency of 3 per day. Complete malolactic fermentation. Aging in wood then in the bottle. Natural stabilization.

COMBINATIONS IN THE KITCHEN. Traditionally it goes well with game, grilled meats, braised meats and aged cheeses. It perfectly accompanies the conversation at the end of a meal.