Romano Dal Forno, Vigneto Monte Lodoletta Amarone della Valpolicella DOCG

Manual harvest with meticulous selection in the vineyard between mid-September and late October; the grapes are left to dry for 3 months and then pressed and fermented in steel; the wine ages in new barriques for 24 months and then in the bottle for another 36 months.

Deep ruby ​​red in color; nose of black cherry and blueberry, chocolate and coffee, spices and fine woods; enveloping and soft on the palate, with velvety and harmonious tannins, full and very long.

Stewed red meats, braised meats, stews, game, mature cheeses.