Dal Forno Romano - Amarone Della Valpolicella Vigneto Di Monte Lodoletta 2009 Ml. 750
At least 24 months
Principally known for its famous Amarone della Valpolicella, the winery Romano Dal Forno produces three wines, all characteristic of the area in which the winery is situated, distinguishing itself in its constant and total quest for absolute quality.
Born next to his family's vineyards, the founder grew up with a love for the countryside and an undying passion for his work, dedicating his life to continual improvement.
For years, thanks to the commitment of the whole family, the company has reached unparalleled standards in their unflinching goal to give unique pleasure and emotion to all who drink a Dal Forno product.
The continuous international recognition, which is received daily, compensates for all the scruples, sacrifices and the attention given to working procedures, in the vineyards and the winery, and gives the strength and energy required to ensure that the horizons of excellence are always moved to the next level.
The winery Romano Dal Forno is situated in the Val d'Illasi (Valley of Illasi), a valley to the east of Verona which, together with many others, forms part of the Lessini chain of mountains, that envelope the northern reaches of Verona in its embrace.
The winery can be found in the middle of this valley, in a flat area close to the hills, which acts as a suntrap and which is dedicated to the production of wine and olive oil.
For years this land was managed in such a way that the vines were merely exploited in order to obtain high harvest yields.
The mindset of the winery evolved and they readdressed their selection process and the reclamation of varieties, such as the decision taken to eliminate the Molinara grape whilst at the same time rediscovering indigenous grape varieties that had long been neglected, which has borne fruit to the fundamental ingredients required for today's production.
|Manufacturer||Dal Forno Romano|
|Ageing and Fining||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. Bottling: 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.|
|Ageing||At least 24 months|
|Color||Intense ruby red|
|Aroma||Nuances of truffle, tobacco and new leather wrap around the finish.|
|Aroma||Fruity, Spicy, Burnt|
|Taste||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.|
|Serving temperature||16°-18° C.|
|Blend description||60% Corvina, 20% Rondinella, 10% Oseleta, 10% Croatina. The grapes destined for use in the production of Amarone are only harvested from vines that have a minimum of 10 years of age.|
|Matching||Pasta with sauce, Rice with Bolognese sauce, Roast, Red meat, Roasted red meat, Grilled meat, Kill, Game, Dishes with truffle, Cured cheeses, Meditation wines / Dessert wines|
|Ideal with||Pasta Meat, Meat Red, Cured cheeses, Dessert|
|Classification||Amarone della Valpolicella DOCG|