Romano Dal Forno
Amarone Della Valpolicella Monte Lodoletta 2018
| 品名 | Amarone della Valpolicella DOC |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 16.5% 按體積 |
| 产区 | Veneto (Italy) |
| 葡萄品种 | 60% Corvinone, 20% Rondinella, 10% Croatina, 10% Oseleta, Corvina |
| 陈酿 | Aging: after settling in late April/early May Amarone with 4-5% residual sugar is put into new barrels and resumes the slow fermentation for a further two years, the total time in barrels is five years. Bottling: assembly of the various barrels, filtration and bottling. Refinement in bottle for a year and then sold. |
| 年份 | 2018 |
| 产品名称 | Amarone Della Valpolicella Monte Lodoletta 2018 |
| 顏色 | Deep ruby red. |
| 香水 | Intense aromas of licorice and chocolate that blends with the fruity notes of ripe plums and cherries. |
| 味道 | Enveloping, intensely aromatic, with soft tannins. |
| 酿造方法 | Crushing: manual removal of all the berries that during the months of drying were damaged and then proceeds to the pressing that usually occurs in early March. |
| 搭配 | Pasta with meat sauce, risotto with meat sauce, grilled-meat roasted, stewed red meat, game ... |
| 区域 | Veneto |
| 国家 | Italy |
獎項
-
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.
-
2018
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
詳細資訊
香水
顏色
味道
服務於：
18 - 20 °C.
長壽：
15 - 25 years
醒酒時間：
1 hour
搭配
- 創業年份: 1983
- 釀酒師: Romano Dal Forno
- 生產的瓶子: 48.000
- 公頃: 34
| 名称 | Romano Dal Forno Amarone Della Valpolicella Monte Lodoletta 2018 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Amarone della Valpolicella DOC |
| 年份 | 2018 |
| 容量 | 0,75 l |
| 酒精度 | 16.5% 按體積 |
| 葡萄品种 | 60% Corvinone, 20% Rondinella, 10% Croatina, 10% Oseleta, Corvina |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Romano Dal Forno |
| 土壤成分 | Made of alluvial skeleton for 70%, 15% silt and 15% clay. |
| 收获 | From September 25 to October 15, after selecting the best grapes then put to dry in well ventilated area. |
| 发酵温度 | 25-26°C. |
| 生产工艺 | Crushing: manual removal of all the berries that during the months of drying were damaged and then proceeds to the pressing that usually occurs in early March. |
| 酿酒工艺 | Fermentation: natural, in steel tanks with temperature control (about 25-26 degrees) for a period of about 30 days including the final maceration of about 6 days. |
| 陈酿 | Aging: after settling in late April/early May Amarone with 4-5% residual sugar is put into new barrels and resumes the slow fermentation for a further two years, the total time in barrels is five years. Bottling: assembly of the various barrels, filtration and bottling. Refinement in bottle for a year and then sold. |