Amarone della Valpolicella DOCG Dal Forno

Amarone Dal Forno is a legendary and majestic wine, produced with native grapes Corvina, Rondinella Oseleta and Croatina. These grape varieties in late September and the beginning of October are manually harvested before a rigorous qualitative selection in vineyard, grapes are placed in boxes for drying, making sure the distance between the clusters in the box itself is usefull for drying. These boxes are made from wood and are placed in drying fruit cellars that will allow every single grape to lose water and to concentrate its sugar content, poliphenols and aromatic substances. After a period that last from 100 to 120 days Dal Forno proceeds to destemming and crushing the grapes that are put in temperature-controlled stainless steel tanks for fermentation to take place at 28 ° C. During this process the maceration allows the release of all those compounds which have been concentrated to spread in the wine and enrich it greatly. Following this process the wine is separated from the skins and placed in oak barrels for 60 months, during which the wine is aged and is completed from the aromatic and structural point of view. Later the barrels are assembled and bottled, the new Amarone remains in the cellar 24 months before releasing.