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% 按體積 |
| 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 |
獎項
-
2018
95/100
詹姆斯·薩克林 (James Suckling) 是美國極具影響力的葡萄酒評論家和記者，曾在《葡萄酒觀察家》(Wine Spectator) 任職30年。他於2010年離職並創立了自己的網站和指南 (JamesSuckling.com)。他專注於義大利和波爾多葡萄酒的研究。
詳細資訊
香水
顏色
味道
服務於：
18 - 20 °C
長壽：
15 - 25年
醒酒時間：
1小時
- 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 Vapolicella Monte Lodoletta 2018 |
|---|---|
| 类型 | 紅葡萄酒 醇 |
| 葡萄酒名称 | Amarone della Valpolicella DOCG |
| 年份 | 2018 |
| 容量 | 0,75 l |
| 酒精度 | 16.5% 按體積 |
| 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. |