2016 Romano Dal Forno Valpolicella Superiore

NYR – Fermentation takes place in stainless steel tanks for 20 days 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. Malolactic fermentation in oak barrel.
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 24-36 months. Followed by 24 months in bottle.
Varietal Composition: 60% Corvina, 25% Oseleta and Croatina, 10% Corvinone, 5% Rondinella