Negozio in Italiano
Dal Forno Romano Amarone Della Valpolicella
350,00 €
Controlled and guaranteed designation of origin From mid-September to the end of October, the grapes to give life to Amarono della Valpolicella are carefully selected and then harvested. A manual sorting is carried out, eliminating those that are the least valuable grapes. For 45 days in plastic trays, the grapes are left to rest with an innovative ventilation system that maintains a high and capillary flow of air. At the beginning of November, the grapes are pressed, after being further sorted manually, removing additional grapes that have deteriorated with withering (1 month and a half). Fermentation takes place in steel tanks at a controlled temperature for 15 days at 28 degrees. After racking, the wine is placed in special stainless steel tanks, where thanks to their shape, it will decant easily. Subsequently the Valpolicella will be placed in new barriques for 24 months. A further refinement will be done in the bottle for about 36 months before being put on the market.
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