After the harvest, the bunches of grapes of all four vine varieties are left to dry, and only towards the middle of December is the pressing carried out. After fermentation, aging takes place for 36 months in new barriques. Finally, the Amarone della Valpolicella DOC, from the Dal Forno Romano winery, is completed with two years of rest in the bottle. Sensual and persuasive, both in the nose and in the mouth, it does not need other great presentations, given, among other things, the caliber of the company that produces it. It is a great wine.
