Amarone della Valpolicella Monte Lodoletta di Dal Forno Romano: WINE PRODUCTION

The PLACEHOLDER_NAME1 is produced from Corvina (60%), Rondinella (20%), Croatina (10%), and Oseleta (10%) grapes. The vineyards are located in the Cellori d’Illasi (VR) area, with roots in alluvial soils mainly characterized by gravel and a small percentage of silt and clay. After the harvest and meticulous manual selection, the bunches underwent drying for a period of 3 months. The winemaking process included an alcoholic fermentation phase in stainless steel tanks at a controlled temperature of around 28°C for a duration of 15 days. The refinement took place in new barrels for 60 months. The PLACEHOLDER_NAME1 can be considered a true masterpiece of Venetian oenology, an authentic gem ready to win the hearts and palates of all wine lovers.

AMARONE DELLA VALPOLICELLA MONTE LODOLETTA DAL FORNO ROMANO: TASTING

The PLACEHOLDER_NAME1 presents itself in the glass with an intense ruby red color. Intense aromas of sour cherry, blueberries, and small wild berries in jam intertwine with evolved hints of chocolate, tobacco, delicate notes of vanilla, and sweet oriental spices on the nose. The aromatic profile is completed by memories of leather combined with hints of undergrowth and truffle. The sip is enveloping and powerful, enhanced by elegant and velvety tannins and a long and captivating finish. It pairs well with aged and blue cheeses as well as rich dishes of red meat or game on the table.