Dal Forno Romano Amarone della Valpolicella Monte Lodoletta 2008
Only the finest bunches of grapes are selected for the Dal Forno Romano Amarone della Valpolicella, with meticulous manual control undertaken to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in plastic plateaux and are left to rest for 90 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow to dry the grapes. Fermentation takes place 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 sugar, 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 varietal composition of the wine is Corvina (60%), Rondinella (20%), Croatina (10%) and Oseleta (10%). 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.
