Valpolicella Superiore DOC 2015 - Dal Forno Romano

Valpolicella Superiore DOC 2015 Award-winning still red wine Dal Forno Romano

Valpolicella Superiore DOC 2014 is produced by the historic Dal Forno Romano winery in the province of Verona, with Corvina and Corvina Grossa (70%), Rondinella (20%), Croatina and Oseleta (10%) grapes.

A unique wine is born, armA label capable of getting noticed even among the historical vintages of the Veronese Dal Forno Romano winery, thanks to the methodology with which it is produced.

Still wine with a very intense ruby ​​red color. The nose perceives aromas of ripe red fruit, with notes of dried fruit, in particular walnuts and almonds.

The Valpolicella Superiore 2015 in the mouth is harmonious and velvety, with important tannins and a finish of fruit in alcohol. Perfect with red meats, game and braised meats.onic, velvety, fruity, with important tannins, intense ruby ​​red color and fruity aroma, with hints of dried fruit, red fruits and almonds.

An extraordinary wine that has received several awards, including the 5 bunches of the Bibenda Guide.

A wine capable of staying up to 10 years in the cellar without losing its authentic terroir, indeed improving it.

Fruit of grapes from the vineyards that arise in the municipality of Lodoletta, in the province of Verona, this wine is the result of a vinification in stainless steel tanks, followed by an aging of 36 months in new barriques and a subsequent and precious refinement in bottle lasting two years.

Valpolicella Superiore DOC Monte Lodoletta is a wine with good structure and excellent intensity, an important red that stands out for its strong personality. A truly excellent label that well represents the winemaking traditions of Valpolicella.

AWARDS: James Suckling 96/100 - Robert Parker 94 + / 100 - Antonio Galloni 94/100

SOIL: Of alluvial origin, composed of 70% gravel, 15% silt and 15% clay.

HARVEST PERIOD: From 15 September to 30 October, after selecting the best bunches, on which a meticulous manual selection is carried out in order to remove all the less valuable grapes. The grapes thus harvested are placed in plastic trays and left to rest for 45 days in large open rooms, where an innovative ventilation system allows to maintain a high and very capillary air flow.

GRAPES: 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina, 5% Oseleta.

CRUSHING: It usually begins in the first days of November, after having carried out a further manual sorting of each bunch, in order to remove all the grains that have spoiled during the drying period.

FERMENTATION: In steel tanks at a controlled temperature (about 28 degrees), equipped with a sophisticated computerized system that allows automatic punching down for a period of about fifteen days, including the final maceration of two days.

AGING: After racking, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particular shape, allow for easy decanting and, subsequently, it is aged in new barriques for 36 long months.

BOTTLING: Final phase of the production process, which takes place after completing the assembly of the various barriques and the filtration of the mass thus obtained. A further refinement of 24 months in the bottle then precedes the marketing of the finished product.

ALCOHOL CONTENT: 14%

SERVICE TEMPERATURE: 18/20 ° C.