| Grape varieties |
60% Corvinone, 20% Rondinella, 10% Croatina, 10% Oseleta, Corvina |
| Soil composition |
Made of alluvial skeleton for 70%, 15% silt and 15% clay. |
| Harvest |
From September 25 to October 15, after selecting the best grapes then put to dry in well ventilated area. |
| Production technique |
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. |
| Vinification |
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. |
| Ageing |
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. |
| Pairing |
Pasta with meat sauce, risotto with meat sauce, grilled-meat roasted, stewed red meat, game ... |
| On offer |
Price Romano Dal Forno Amarone Della Valpolicella Monte Lodoletta 2017 CHF 314.84
inc VAT
|