Dal Forno Amarone Classico Della Valpolicella 2010
|Nose||Smoke and forest floor notes on the nose transitioning to a well-knit range of baked black cherry, bay leaf and dried fig flavors, with a touch of espresso|
|Mouth||Full-bodied and dense, with the fine-grained tannins holding sway on the long, minerally finish|
|Pairings||Red meat, Cheese|
|Appellation||Amarone della Valpolicella Classico DOCG|
|Grape||Corvina, Molinara, Rondinella|
|Place of Production||N/A|
|Wine bottle size||0,75 L Standard|
The Dal Forno family has been making wine since 1983. Located in Val D’Illasi, the estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rondinella, Oseleta and Croatina.
The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level. The loose, alluvial soils, meticulous pruning and scrupulous viticultural techniques ensure remarkable-quality grapes.
The Dal Fornos use traditional methods to grow the finest fruit, and then employ modern techniques to produce the best wines — classic in expression and modern in purity.
Fermentation takes place in steel tanks at a controlled temperature of around 28°C, which are equipped with a sophisticated computerized system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.
After decantation in the middle of January, the Amarone, which still contains some residual sugar, is placed into new barrels, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barrels is 24 months, followed by 36 months in bottle.