Wine Dal Forno Romano, Valpolicella Superiore DOC, 2006

Introduction

For many years, Valpolicella was considered a simple “pizza wine”. Romano Dal Forno managed to change this belief. His Valpolicella acquired a complexity, structure and concentration that can be compared with the best examples of Brunello.

Dal Forno Romano, Valpolicella Superiore, 2006 is a wine that can be recognized from a mile away, thanks to the overall intensity and concentration of its well-thought-out blend. The grapes for its production were harvested between September 15 and October 30. The best bunches of grapes are selected, after which a careful manual check is carried out to eliminate all berries that do not meet the required standards. At the winery, the harvest is placed in special containers and left to dry for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and full flow of air. Fermentation takes place in steel tanks at a controlled temperature of about 28 C, which are equipped with a sophisticated computerized system that allows automatic stamping for about 15 days, post-maceration takes two days. The wine then sits for several days in stainless steel tanks, the special shape of which allows for easy decantation, after which it is poured into new oak barrels for maturation for 3 years, and then the wine matures in bottles in the cellars of the winery for another 2 years . The potential for storing wine is at least 25 years.