• Romano Dal Forno Amarone della Vapolicella Monte Lodoletta 2008
  • Romano Dal Forno Amarone della Vapolicella Monte Lodoletta 2008
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Romano Dal Forno Veneto

Romano Dal Forno

Romano Dal Forno Amarone della Vapolicella Monte Lodoletta 2008

Red still

Most awarded
  • Romano Dal Forno Amarone della Vapolicella Monte Lodoletta 2008
  • Romano Dal Forno Amarone della Vapolicella Monte Lodoletta 2008
1 2
Show more
Romano Dal Forno Veneto
€397,00
€397,00
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Denomination Amarone della Valpolicella DOCG
Size 0,75 l
Alcohol content 16.5% by volume
Area Veneto (Italy)
Grape varieties Corvina, Corvinone, Croatina, Oseleta, Rondinella
Aging 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.
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Awards

  • 2008

    94

    /100

    Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.

  • 2008

    93

    /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.

  • 2008

    96

    /100

    The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.

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Perfume

Perfume

The nose opens with an intense bouquet, with hints of licorice and cocoa, enriched with pleasant fruity notes of plums and cherries.

Color

Color

Deep ruby ​​red.

Taste

Taste

The palate is enveloping, intensely aromatic and pleasantly soft, with strong tannins.

Serve at:

18 - 20 °C.

Longevity:

15 - 25 years

Decanting time:

2 hours

Full Bodied and Very Aged Red Wines

Producer
Romano Dal Forno
From this winery
  • Start up year: 1983
  • Oenologist: Romano Dal Forno
  • Bottles produced: 48.000
  • Hectares: 34
Romano Dal Forno has traveled a long and risky. He has revolutionized the traditional paradigms in the vineyard as the cellar, often suffering the criticisms and concerns of producers conservatives. With its brilliant tenacity is now, however, an emblem of excellence for an entire region, proving its worth through the wines of superb class. Read more
Production area: Veneto
Veneto
Romano Dal Forno

Perfect to accompany meat sauce and game, it is ideal in combination with roasts, stewed meats and aged cheeses.

Meat
Cheese
Matured cheese
Pork

Name Romano Dal Forno Amarone della Vapolicella Monte Lodoletta 2008
Type Red still
Denomination Amarone della Valpolicella DOCG
Vintage 2008
Size 0,75 l
Alcohol content 16.5% by volume
Grape varieties Corvina, Corvinone, Croatina, Oseleta, Rondinella
Country Italy
Region Veneto
Vendor Romano Dal Forno
Origin Cellore di Illasi (VR)
Soil composition Land of allubional origin, composed of 70% gravel, 15% silt and 15% of clay.
Harvest 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.
Wine making 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.
Aging 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.
Allergens Contains sulphites