Romano Dal Forno’s Amarone della Valpolicella is made from a selection of the finest bunches of grapes from vines over ten years old. It is a blend of 60% Corvina, 20% Rondinella, 10% Croatina and 10% Oseleta, harvested by careful manual selection from mid-September to late October, left to dry for three months and pressed in mid-December. Fermentation takes place in steel vats, and after racking, around mid-January, the wine is transferred to new barriques where it undergoes a very slow second fermentation lasting 18 months. The total time spent in barriques is 24 months, followed by a further 36 months of bottle ageing before release.
It presents an intense, impenetrable ruby red colour; on the nose, a symphony of black cherries, blueberries, mocha and chocolate stands out, alongside notes of pepper and oak. Soft, persuasive and with a long, full and memorable finish. The tannins are velvety and smooth.
Powerful, vigorous, complex and elegant, this Amarone is an emblematic embodiment of the winery’s philosophy, falling into the category of meditation wines.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.