||60% Corvina, 10% Croatina, 20% Rondinella, 10% Oseleta
||Land of allubional origin, composed of 70% gravel, 15% silt and 15% of clay.
||From mid-September, the end of October is followed by the selection of the best bunches, on which a meticulous manual selection is made in order to remove all the less valuable grapes.
||The collected grapes are placed in plastic plateaux and left to rest for three months in large open areas, where an innovative ventialing system maintains a high and capillary air flow. The fermentation is made in steel tanks at controlled temperature (about 28 ° C), equipped with a sophisticated computerized implant that allows to perform automatic punching for a period of about fifteen days, including the final two-day maceration.
||After decanting, in mid-January Amarone, which still has a residual sugar content, is placed in new barriques, where it takes a very slow fermentative activity that lasts for another eighteen months. The total stop in barriques lasts 24 months total. Bottling is the final phase of the production process. It occurs after completing the assembly of the various barrieus and the filtration of the mass thus obtained. A further refinement of 36 months in bottle precedes the marketing of the finished product.
||Perfect to accompany meat sauce and game, it is ideal in combination with roasts, stewed meats and aged cheeses.
||Preis Romano Dal Forno Amarone della Vapolicella Monte Lodoletta 2013 € 288,53