Amarone della Valpolicella Romano Dal Forno is obtained from the selection of the best bunches of vines over ten years old. It comes from a blend of 60% Corvina, 20% Rondinella, 10% Croatina and 10% Oseleta, harvested with careful manual selection from mid-September to late October, dried for three months and pressed towards the middle of December. Fermentation takes place in steel tanks, and after decanting, in mid-January, the wine is placed in new barriques where it resumes a slow second fermentation that lasts 18 months. The period in barriques is 24 months, followed by another 36 months of aging in bottle before being put on the market. It has an intense and impenetrable ruby red color, the nose features symphonies of black cherry, blueberry, moka, chocolate but also 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 summary of the company’s philosophy, which can be placed in the category of meditation wines. To fully appreciate its style, this wine should be served at a serving temperature of 16/18 ºC.
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