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Our wines

1623

A date, 1623, carved on the wall of our ancient house, is the first testimony of the presence of our family in Jago. It all began here.

Data sheet

PRODUCTION AREA
Jago (200 m ASL) and Mazzano (400-500 m ASL), Negrar, Valpolicella Classica zone

GRAPES VARIETIES
Corvina, Corvinone, Rondinella

TRAINING SYSTEM
Pergola veronese

WINE MAKING
The lightly overripened grapes are harvested by hand in October. After 100-120 days of “appassimento” (drying of the grapes) the grapes are more concentrated. We press the grapes and we put the pressings into steel tanks where juice ferments with grapes skins for about 10-15 days. During fermentation, the wine and the grapes skins are mixed daily by hand with pump-over into the lap and delastage to get the maximum out of the product.

AGEING
6-12 months in second/third passage small old French barrels.

TASTING NOTES
Deep ruby red colour. Intense, elegant and ample with light almond perfume and more intense cherries and plums jam aromas. On the palate elegantly sweet, warm, soft, intense, longly persistent, quite complex with overripened cherry and prune flavours.

SERVING SUGGESTIONS
Dry biscuits, dry pastries, sponge cakes with almonds, dark chocolate, mature cheeses and foie gras. Excellent after-dinner. The recommended drinking temperature is between 15°-17°C (59°-63°F).