Amarone della Valpolicella Monte Lodoletta MAGNUM DOCG 2013 - Dal Forno Romano

Amarone from Dal Forno Romano 2013 in Magnum version, award-winning and highly sought-after Italian red wine

Red wine obtained with strict production method, starting from the harvesting and hand selection of the best grapes, delicately pressed, eliminating the spoiled grapes during drying.

Vinified in barrique, with fermentation and maceration at controlled temperatures.

The must is refined in new barriques for a period of 24 months, followed by a further refinement period of 36 months after bottling.

Powerful, vigorous and elegant. Emblematic summary of the Dal Forno Romano philosophy, with exemplary complexity, which can be admired as a work of art to the eye with a magnificent dark ruby ​​red colour, dense and rich, and then revealed to the sense of smell with a varied bouquet of fruity aromas, small red fruits, surrounded by sweet spicy hints and tertiary aromas of chocolate and truffle.

On the palate the sip is rich, delicious and balanced, guided by excellent freshness and smooth tannins which lead to a long persistence.

Amarone differs from Valpolicella for two simple reasons.

The first concerns the duration of the drying period, which in this case lasts for three long months, instead of one and a half.

The second, on the other hand, alludes to the age of the vine. Our company philosophy in fact provides that, to produce Amarone, only the grapes harvested from vines over ten years old should be used. The younger vines are then used only for the production of Valpolicella.

Except for these two differences and some other small variations on the percentage of the varieties used, it can be said that these two wines are almost identical, in the sense that the process underlying their production and aging is exactly the same.

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

HARVEST PERIOD: From 20 September to 25 October, after selecting the best bunches, on which we perform a meticulous manual selection in order to remove all the less valuable grapes. The grapes thus harvested are placed in plastic trays and left to rest for three months in large open rooms, where an innovative ventilation system allows to maintain a high and very capillary flow of air.

GRAPES: 60% Corvina, 20% Rondinella, 10% Oseleta, 10% Croatina. The grapes destined for Amarone come exclusively from vineyards that have exceeded a minimum age of 10 years.

CRUSHING: On average it starts around mid-December, after having carried out a further manual sorting of each bunch, in order to remove all the grains that have spoiled during the months of drying.

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 decanting, in mid-January, the Amarone, which still has a residual sugar with it, is placed in new barriques, where it resumes a very slow fermentation activity that continues for a further eighteen months. The total rest in barriques however lasts 36 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.

AWARDS: Wine Advocate 98/100 - Vinous 97/100 - Wine Spectator 95/100 - James Suckling 97/100