|Color & Type
||Amarone della Valpolicella
Subtle aromatic hints, that range from black cherry, blueberry to chocolate, anticipate the opulent expression of mature fruit that flows into the mouth with inadvertent persistence. Nuances of truffle, tobacco and new leather wrap around the finish.
60% Corvina, 20% Rondinella, 10% Oseleta, 10% Croatina fermented in steel tanks at a controlled temperature of around 28°, which are equipped with a sophisticated computerised system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.
After decantation in the middle of January, the Amarone, which still contains some residual sugars, is placed into new barriques, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barriques is 36 months.
The final phase of the production process, which takes place once assembly of the barriques has finished and mass filtration has been obtained. The wine is bottled and left to age for a further 24 months before the final product is ready for sale.
Dal Forno Romano
Established in 1983, Romano Dal Forno is situated in the Valley of Illasi, east of Verona. One of the most renowned producers of exceptional quality Amarone and Valpolicella, the vineyard is planted with Corvina, Rondinella, Croatina and Oseleta on gravel, silt and clay soil. From those grapes, Romano Dal Forno produces three wines: the Amarone (for which the winery is best known), a Valpolicella Superiore, and Vigna Sere, a sweet wine from dried grapes.