DOC Amarone della Valpolicella
||Corvina, 10% Croatina, 20% Rondinella, 60% Corvinone, 10% Oseleta
|Composition of the land
||Made of alluvial skeleton for 70%, 15% silt and 15% clay.
||From September 25 to October 15, after selecting the best grapes then put to dry in well ventilated area.
||Crushing: manual removal of all the berries that during the months of drying were damaged and then proceeds to the pressing that usually occurs in early March.
||Fermentation: natural, in steel tanks with temperature control (about 25-26 degrees) for a period of about 30 days including the final maceration of about 6 days.
||Aging: after settling in late April/early May Amarone with 4-5% residual sugar is put into new barrels and resumes the slow fermentation for a further two years, the total time in barrels is five years. Bottling: assembly of the various barrels, filtration and bottling. Refinement in bottle for a year and then sold.
||Pasta with meat sauce, risotto with meat sauce, grilled-meat roasted, stewed red meat, game ...
||Price Romano Dal Forno Amarone Della Valpolicella 2000 € 342.81