Rosso Veronese Doline
Wine name:Rosso Veronese Doline
Appellation:Rosso Veronese IGT
Zone:Negrar (province of Verona)
Vineyard extension (hectares):0.8
Blend:60% Corvina 30% Croatina 10% Rondinella
Vineyard age (year of planting):Corvina 2005,2000 Croatina 2005,2000 Rondinella 2005,2000
Soil Type:Soil of alluvial origin, skeletal, with good drainage, calcareous
Altitude:250 meters above sea level
Colour:Intense ruby red
Nose:Ripe cherry and raspberry notes. Slight spicy notes.
Flavour:Good structure and persistence, supple and well balanced
Serving temperature (°C):16-18
Match with:Suitable for the whole meal. White and red meat dishes, seasoned cheese
Average no. bottles/year:9,000
Grape yield per hectare tons:12
Vine training system: Pergola Veronese. Vineyard density: 3,500 vines/hectare. Grass is left on the aisles between the rows of vines.
Spontaneous alcoholic and malolactic fermentations.
Vinification and ageing
The clusters are dried for approximately three weeks. Destemming and soft crushing of the clusters. Fermentation and maceration with the skins for approx. 8-10 days at a temperature between 22 and 28 degrees Celsius with punching down of the cap. Malolactic fermentation in steel. The wine matures in oak casks (capacity 5 hectolitres) for 6 months. Finishing in the bottle for 4 months.
Address:Via S. Martino, 8 Negrar (province of Verona)
Year of establishment:1930
Total annual production:40000
Total vineyard extension (hectares):5
Planted varietals and extension (hectares):2.5ha Corvina 1ha Corvinone 0.75ha Croatina, Molinara, Pelara, Oseleta 0.75ha Rondinella
Vine training system:
Pergoletta unilaterale o doppia (double or unilateral arbour)
Cultivation method in the vineyard:grass is left on the aisles between the rows of vines
Type of viticulture:in the conversion phase to certified organic
Harvest period:mid September - beginning of October
The estate was established in 1930, but the grapes started being vinified in 2011. Ettore Righetti, the owner and manager, was the Director and President of Cantina di Negrar, a cooperative. Ettore is supported by his grandson Gabriele, who will shortly finish his studies in oenology. The 5 hectares of vineyards stand on the hills of Negrar, within the Valpolicella Classica zone, at an altitude between 250 and 400 meters above sea level. The vineyards are divided into two plots, on the western slope and on the eastern slope of the valley of Negrar, one with a south-west exposure and one with a south-east exposure. The soil is quite varied: alluvial, basaltic tuff of volcanic origin and clayey. All the soils are skeletal, a characteristic that makes the wines very flavourful, fresh and elegant. The vineyards are planted with the traditional and indigenous varieties of Valpolicella: Corvina, Corvinone, Rondinella, Croatina, Molinara, Pelara, Oseleta. The vines are between 15 and 40 years old.
The total average production is 40,000 bottles and the complete range of Valpolicella wines is produced.
The harvest is carried out by hand, the grapes are placed in boxes of a capacity of 6.5 kilograms. At first the grapes for Valpolicella Ripasso, Amarone and Recioto are picked, then the grapes for Valpolicella and the IGT/proprietary wine “Doline” are picked.
The vineyard management is strictly environment friendly and the estate is practicing organic.
The aim of this estate is to produce “classical” wines that can express the character of these indigenous varieties and of this very special zone. Therefore, the practices in the cellar are not invasive with a very careful use of wood. Ettore and Gabriele prefer wines that are fresh, with a right amount of acidity which makes them pleasant to drink and able to age for a long time. They like clean, well balanced and elegant wines.