The best bunches from vines older than 10 years, are set aside for drying and producing Amarone. Strength, energy and elegance. Acombination that symbolizes the Dal Forno Romano philosophy. The unique complexity of this wine is such that merely describing it as a "meditation wine" falls well short of the mark. Its scent is a masterpiece, its taste a work of art. Vanilla, sour black cherry, blueberries, chocolate, truffle. tobacco and leather. Amarone is a delight in its own right. However, it will be a classy complement to any game meat dish.
GRAPES BLEND: 60% Corvina, 20% Rondinella, 10% Croatina, 10% Oseleta.
The grapes destined to be used in the production of Amarone are only harvested from vines that have a minimum of 10 years of age.
PRESSING: Pressing usually occurs in the middle of December after a further manual control of each bunch of grapes has been carried out, in order to remove any grape that has been damaged during the drying period.
FERMENTATION: Fermentation takes place in the steel tanks at a controlled temperature of around 28°, which are equipped with a sophisticated computerised system which allows for automated puching for a period of around 15 days, including the final maceration which takes two days.
AGEING: 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 lasts for further 18 months. The total amount of time that it remains in barriques is 24 months.