Dal Forno Romano Amarone della Valpolicella Magnum 20011
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Originated from alluvial plains, composed of 70% gravel, 15% silt and 15% clay.
From 20th September to 25th October, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in plastic plateaux and are then left to rest for three months in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.
BLEND OF GRAPES
60% Corvina, 20% Rondinella, 10% Oseleta, 10% Croatina. The grapes destined for use in the production of Amarone are only harvested from vines that have a minimum of 10 years of age.
Pressing usually occurs in the middle of December after a further manual control of each bunch of grapes has been carried out, in order to remove any grape that has been damaged during the months of the drying process.
Fermentation takes place in steel tanks at a controlled temperature of around 28°, which are equipped with a sophisticated computerised system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.
After decantation in the middle of January, the Amarone, which still contains some residual sugars, is placed into new barriques, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barriques is 36 months.
The final phase of the production process, which takes place once assembly of the barriques has finished and mass filtration has been obtained. The wine is bottled and left to age for a further 24 months before the final product is ready for sale.
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