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  • AMARONE DELLA VALPOLICELLA DOCG CLASSICO – DOMINI DEL LEONE

    The Amarone della Valpolicella DOCG is obtained with the “appassimento”, the grapes are naturally dried for 3 to 4 months in the drying facility (fruttaio). During the drying process the grapes dehydrate losing 40-50% of their original weight with a consequent concentration of all their substances. During the month of January the grapes undergo the…

  • PINOT GRIGIO DOC VENEZIA – DOMINI DEL LEONE

    This popular variety derives from the family of Pinot Noir and prefers cooler climates. It finds an ideal habitat in the Veneto region, where it has been cultivated for a long time. Pinot grigio is a rich, dry, fresh white wine, with vibrant apple, pear and white flowers aromas. A remarkable mineral touch gives this…

  • PROSECCO DOC SPUMANTE BRUT – DOMINI DEL LEONE

    The particular soil of our estate, in Venice Mainland, conveys a compound aromas balance to every single grape. The proximity to the sea and its prevailing winds, as well as the temperature fluctuation between day and night, give an intense aroma to the bunches of our vines. The first fermentation takes place after the grapes…

  • PROSECCO DOC SPUMANTE EXTRA DRY – DOMINI DEL LEONE

    The particular soil of our estate, in Venice Mainland, conveys a compound aromas balance to every single grape. The proximity to the sea and its prevailing winds, as well as the temperature fluctuation between day and night, give an intense aroma to the bunches of our vines. The first fermentation takes place after the grapes…

  • VALPOLICELLA DOC CLASSICO – DOMINI DEL LEONE

    Valpolicella wine is characterized by the use of the local native varieties of Valpolicella area: Corvina, Corvinone and Rondinella, that give body and structure to the wine. If Rondinella proves to be particularly important for the shades of color it gives to the wine, Corvina and Corvinone, rich in polyphenols and tannins, express their best…

  • VALPOLICELLA RIPASSO DOC CLASSICO – DOMINI DEL LEONE

    Valpolicella Ripasso DOC is obtained from the contact between basic Valpolicella and residual Amarone lees for about 15/20 days. It is characterized by a heavier structure and longevity. Compared to basic Valpolicella the alcohol content is higher, the acidity lower, the roundness more marked and the values of the phenolic substances and extracts are higher.…