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Amarone della Valpolicella DOP 2011 Dal Forno Romano

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Amarone differs from Valpolicella for two simple reasons.

The first concerns the duration of the drying period, which in this case lasts for three long months, instead of one and a half.

The second alludes to the age of the vineyard. Our company philosophy is that, to produce Amarone, only the bunches harvested from vineyards that are more than ten years old must be used. The younger vines are then used only for the production of Valpolicella.

With the exception of these two differences and some other small variations in the percentage of varieties used, it can be said that these two wines are almost identical, in the sense that the process underlying their production and maturation is exactly the same.

That said, Amarone is different from its younger brother in terms of power and elegance.

Undoubtedly the complexity of this wine is superior to Valpolicella and places it in that category of wines that we usually define as "meditation wines".

Complex aromatic notes, ranging from black cherries, blueberries, chocolate, premonitate that sumptuous expression of ripe fruit that flows in the mouth with intrusive persistence. The finish closes with sinuous nuances of truffle, tobacco and new leather.

It is a wine with as yet unknown potentials, but its depth gives hope for a long, very long evolution ahead of it.
Of alluvial origin, composed of 70% gravel, 15% silt and 15% clay.
From 20 September to 25 October, after selecting the best bunches, on which we carry out a meticulous manual sorting in order to remove all the less valuable grapes. The grapes thus harvested are placed in plastic trays and left to rest for three months in large open rooms, where an innovative ventilation system allows to maintain a high flow of air and very capillary.
60% Corvina, 20% Rondinella, 10% Oseleta, 10% Croatina. The grapes used for Amarone come exclusively from vineyards that have passed a minimum age of 10 years.
On average, it begins in mid-December, after further manual sorting of each bunch, in order to remove all the grains that have been damaged during the months of drying.
In steel tanks at controlled temperature (about 28 degrees), equipped with a sophisticated computerized system that allows you to perform automatic punching for a period of about fifteen days, including the final maceration of two days.
After decanting, in mid-January, the Amarone, which still has a residual sugar content, is placed in new barriques, where it resumes a very slow fermentation activity that lasts for another eighteen months. The total stay in barriques lasts 36 months.
Final phase of the production process, which takes place after completing the assembly of the various barrels and the filtration of the mass thus obtained. A further 24 months of refinement in the bottle precedes the marketing of the finished product.

Data sheet
Denominazione DOP
Annata 2011
Grado alcolico 17,0 %
Origine Veneto
Vitigno Corvina, Rondinella
Affinamento Barrique
Formato 0,750 L.
Temperatura di servizio 16°
Consumo ideale 15/30 ANNI
Il nostro Giudizio 97/100
Tecniche di coltivazione Tradizionale

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Amarone della Valpolicella DOP 2011 Dal Forno Romano

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