Dal Forno Romano Amarone della Valpolicella Monte Lodoletta 2015

The 2015 vintage will certainly be stored and remembered by the Romano Dal Forno winery as one of the most "exceptional". Starting with that final quality of the grapes harvested and the wines obtained, we can easily say that 2015 was one of the most important vintages we had. The season on the whole alternated dramatic moments with others that were truly ideal for the vines.

From September 10 to October 22, 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 a 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.

Fermantation takes place in steel tanks at a controlled temperature of around 28 degrees C, which are equipped with a sophisticated computerized 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 sugar, is placed into new barrels, where it begins a slow fermentation process which will last for a furrther 18 months. The total amount of time that it remains in the barrels is 24 months, followed by 36 months in bottle.