Amarone Dal Forno

Amarone Dal Forno

corvina 60%, rondinella 20%, oseleta 10%, croatina 10%

After the harvest, the bunches of grapes of all four varieties are left to dry, and the pressing is carried out only in mid-December. After fermentation, aging is carried out for 36 months in new barriques. Finally, the Amarone della Valpolicella DOC, from the Dal Forno Romano cellar, is completed with two years of rest in the bottle. Sensual and persuasive, both in the nose and in the mouth, it does not need other great presentations, given, among other things, the caliber of the company that produces it. It is a great wine.
Intense and impenetrable ruby ​​color. Seductive on the nose, it opens with notes of overripe black fruit, which are embellished with complex references to mocha, dark chocolate, pepper and oak. The tasting is full-bodied and generous, it gives a velvety and smooth tannic texture, and has a superb and fascinating closure.

Not a wine to be drank during a simple Sunday lunch, but it is to be reserved for important occasions. Excellent with woodcocks on croutons.