Valpolicella Superiore Doc Dal Forno

The Valpolicella Superiore Dal Forno comes from a dehydration, that lasts around 40 days, of the best bunches of Corvina, Rondinella and Oseleta grapes selected for the production of this wine, that has the characteristic of combining the concentration and opulence to the freshness and flagrancy. Around the middle of September the grapes intended to be used for the Valpolicella Superiore are harvested, which are then put in plateaux in specific rooms, so well-aired and with low humidity, for the drying. Around the beginning of November these bunches are selected again and de-stemmed in order to start the alcoholic fermentation that takes place in steel tanks at a controlled temperature of 28°C for about two weeks. Afterwards the wine is separated from the skins and put in new barriques for 36 months after which blending and bottling take place. Before its release, the Valpolicella Superiore Dal Forno ages in the bottle for 24 months.