Romano Dal Forno
Amarone della Vapolicella Monte Lodoletta 2015
其他年份：
2008| 品名 | DOCG Amarone della Valpolicella Classico |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 16.5% 按体积 |
| 产区 | 威尼托 (Italy) |
| 葡萄品种 | Corvina, Corvinone, Croatina, Oseleta, Rondinella |
| 陈酿 | 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. |
| 其他年份： | 2008 |
奖项
-
2018
95/100
詹姆斯·萨克林 (James Suckling) 是美国极具影响力的葡萄酒评论家和记者，曾在《葡萄酒观察家》(Wine Spectator) 任职30年。他于2010年离职并创立了自己的网站和指南 (JamesSuckling.com)。他专注于意大利和波尔多葡萄酒的研究。
详情
香水
颜色
味道
服务于：
18 - 20 °C
长寿：
15 - 25年
醒酒时间：
1小时
- 创办年份: 1983
- 酿酒师: Romano Dal Forno
- 生产的瓶子: 48.000
- 公顷: 34
| 名称 | Romano Dal Forno Amarone della Vapolicella Monte Lodoletta 2018 |
|---|---|
| 类型 | 红葡萄酒 醇 |
| 葡萄酒名称 | Amarone della Valpolicella DOCG |
| 年份 | 2018 |
| 容量 | 0,75 l |
| 酒精度 | 16.5% 按体积 |
| 葡萄品种 | Corvina, Corvinone, Croatina, Oseleta, Rondinella |
| 国家 | Italy |
| 产地 | 威尼托 |
| 供应商 | Romano Dal Forno |
| 产地 | Cellore di Illasi (VR) |
| 土壤成分 | Land of allubional origin, composed of 70% gravel, 15% silt and 15% of clay. |
| 收获 | 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. |
| 酿酒工艺 | 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. |
| 陈酿 | 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. |