||60% Corvina, 5% Molinara, 35% Rondinella
|Composition of the land
||Alluvial skeleton made of 70%, 15% silt, and 15% clay.
||From 10 to 25 October, after selection of the best grapes.
||Natural fermentation, in stainless steel with temperature control (about 28 degrees) for a period of 6 - 8 days.
||After racking, stay 4 days in tanks to decant, then goes into oak barrels for 30 months. Bottling: assembly of the various barrels, plus a percentage of 10-15% of the same vintage Amarone, filtration and bottling. Refining in bottle for 4 months and then sold.
||Pasta with meat sauce, risotto with meat sauce, grilled-meat roasted, stewed red meat, game.
||Price Romano Dal Forno Valpolicella Superiore 2011 € 76.65