Amarone della Valpolicella DOC Dal Forno Romano (best Amarone)

Amarone Dal Forno is a best Amarone , it is a legendary and majestic wine, produced with the native grapes Corvina, Rondinella Oseleta and the Oltrepadana Croatina. These varieties between the end of September and the end of October are harvested manually following a rigorous qualitative selection in the field, they are placed in crates for drying paying close attention to the distance between the bunches in the crate itself. These boxes are rigorously made of wood and are placed in places called fruit drying rooms which will allow each single grape to lose water and concentrate its content in sugars, polyphrenols and aromatic substances. After a period ranging from 100 to 120 days, the grapes are destemmed and crushed and placed in temperature-controlled steel containers for alcoholic fermentation which will take place at 28 ° C. During this process, the maceration of the skins allows the release of all those compounds that have been concentrated to diffuse into the wine and enrich it considerably. Following this process, the wine is separated from the skins and placed in barriques for 60 months during which the wine is refined and completed on an aromatic and structural level. Subsequently the barriques are assembled and the wine bottled, the bottle remains in the cellar 24 months before being marketed. Amarone From the oven, best amarone