Romano Dal Forno
Amarone Della Valpolicella Monte Lodoletta 2018
| Denomination | DOC Amarone della Valpolicella |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvinone, 20% Rondinella, 10% Croatina, 10% Oseleta, Corvina |
| Aging | Ageing: after decanting at the end of April/beginning of May, the Amarone still with 4-5% residual sugars is put into new barriques and resumes slow alcoholic fermentation for a further two years, but the total stay in barriques is 5 years. Bottling: assembly of the various barriques, filtration and then bottling. Maturation for one year and then put on sale. |
Description
Still red Amarone della Valpolicella DOCG, 16.5% ABV, produced by Romano Dal Forno. Blend: 60% Corvinone, 20% Rondinella, 10% Croatina, 10% Oseleta, Corvina. 0.75 L bottle, 2018 vintage. An Amarone born from the passion and tenacity of a producer who has revolutionized viticulture paradigms. Harvest: from September 25th to October 15th, after selecting the finest, loosest bunches in trays from vineyards over 10 years old, left to dry in well-ventilated rooms. Pressing: manual removal of all grapes that have deteriorated during the months of drying, followed by pressing, which usually takes place in early March. Natural fermentation in temperature-controlled steel tanks (approximately 25-26 degrees) for approximately 30 days, including a final maceration of approximately 6 days. Aged in new barriques for 5 years. Intense aromas of licorice and cocoa blend with ripe fruity notes of plums and cherries. Deep ruby red color. Enveloping, intensely aromatic, soft, and with firm tannins.
Awards
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2018
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2018
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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2018
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1983
- Oenologist: Romano Dal Forno
- Bottles produced: 48.000
- Hectares: 34
| Name | Romano Dal Forno Amarone Della Valpolicella Monte Lodoletta 2018 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Grape varieties | 60% Corvinone, 20% Rondinella, 10% Croatina, 10% Oseleta, Corvina |
| Country | Italy |
| Region | Veneto |
| Vendor | Romano Dal Forno |
| Soil composition | Of alluvial origin composed of 70% skeleton 15% silt, 15% clay. |
| Harvest | From 25 September to 15 October, selection of the best and most sparse bunches in trays from vineyards over 10 years old, placed in well-ventilated drying rooms. |
| Production technique | Crushing: manual removal of all grapes that have rotted during the months of drying before pressing, which usually takes place at the beginning of March. |
| Wine making | Fermentation: natural, in temperature-controlled steel vats (approx. 25-26 degrees Celsius) for a period of approx. 30 days including the final maceration of approx. 6 days. |
| Aging | Ageing: after decanting at the end of April/beginning of May, the Amarone still with 4-5% residual sugars is put into new barriques and resumes slow alcoholic fermentation for a further two years, but the total stay in barriques is 5 years. Bottling: assembly of the various barriques, filtration and then bottling. Maturation for one year and then put on sale. |
| Allergens | Contains sulphites |