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Dal Forno Amarone della Valpolicella 2013.
Product Code:
PFW8935
Availability:
Price Is In-Bond, Duty And Vat Will Be Added On Delivery.
Country:
Italy / Veneto.
Grape Varieties:
70% Corvina, 20% Rondinella, 5% Croatina and 5% Oseleta.
ABV:
16%
Case Size:
1 x 75cl
Ratings:
98 Points / The Wine Advocate.
£271.67
£175.00
Sale 36%
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.
VINTAGE REPORT: 2013 began with a cold and quite rainy winter. Heavy rainfalls continued through mid-June. Bud breakage began on April 20, with flowering taking place the end of May. The season proceeded quite regularly, without major events and most importantly without any stress for the vines. There was no hail the entire year, which is uncommon for the region. The temperature remained high through mid-August, eventually tapering off to a range for better maturation without reducing acidity on the grapes. Harvest started the second week of September. Prime weather conditions during this period allowed for the grapes to be carefully picked. It is for these reasons we can say 2013 is an excellent vintage in the Valpolicella.
VINIFICATION: From September 10 – October 22, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in a plastic plateaux and are then left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.
FERMENTATION: Fermentation takes place in steel tanks at a controlled temperature of around 28°C. The tanks 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.
AGING: After the racking process, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decantation and, subsequently, is placed in new barrels to mature for 24 months, followed by 36 months in bottle.
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.
VINTAGE REPORT: 2013 began with a cold and quite rainy winter. Heavy rainfalls continued through mid-June. Bud breakage began on April 20, with flowering taking place the end of May. The season proceeded quite regularly, without major events and most importantly without any stress for the vines. There was no hail the entire year, which is uncommon for the region. The temperature remained high through mid-August, eventually tapering off to a range for better maturation without reducing acidity on the grapes. Harvest started the second week of September. Prime weather conditions during this period allowed for the grapes to be carefully picked. It is for these reasons we can say 2013 is an excellent vintage in the Valpolicella.
VINIFICATION: From September 10 – October 22, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in a plastic plateaux and are then left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.
FERMENTATION: Fermentation takes place in steel tanks at a controlled temperature of around 28°C. The tanks 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.
AGING: After the racking process, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decantation and, subsequently, is placed in new barrels to mature for 24 months, followed by 36 months in bottle.
All our wines are stored in our importers bonded warehouse, which have the optimum environment for fine wine storage, by carefully regulating temperature, humidity and other microclimatic factors.
As such, please allow between 7 and 10 days for your delivery to arrive.
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