Amarone della Valpolicella DOC – 2006
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Vineyard Profile
- Appellation: Amarone Valpolicella DOC
- Cultivation: Sustainable
- Size: 26 hectares (64.22 acres)
- Vine Age: Minimum of 10 years, and up to 20 currently
- Clones: 41 b
- Soil: Alluvial on valley fl oor, limestone on the hill
- Elevation: 350 meters (1,148 feet)
- Exposure: South, southwest
- Density: 12,800 vines/hectare (5,182 vines/acre)
- Training: Guyot
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Vintage Report
- Harvest Date(s): September 20 - October 30
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Vinification
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From September 20 to October 25, 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 three months in large
open rooms, where an innovative ventilation system helps maintain an elevated and thorough air fl ow. - Fermentation: Fermentation takes place in steel tanks 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, including the fi nal maceration which takes two days.
- Aging: After decantation in the middle of January, the Amarone, which still contains some residual sugar, is placed into new barrels, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barrels is 36 months, followed by 24 months in bottles.
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Technical Information
- Varietal Composition: 60% Corvina, 20% Rondinella, 10% Oseleta, and 10% Croatina
- Alcohol: 17%
- TA: 8.4 g/L
- p H: 3.77
- RS: 11.5 g/L
Images
Reviews
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Dal Forno Romano Amarone della Valpolicella DOCG – 2006 – James Suckling – 98 Points
This is very lifted and intense with treacle tart, licorice, light asphalt, chili and chocolate. Full body with very intense dried fruits like raisins, sultanas and prunes, but there's a nutmeg and clove undertone to it. Very chewy and intense on the finish. Big wine but racy and fresh. Stunning Amarone.
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Dal Forno Romano Amarone della Valpolicella DOCG – 2006 – Wine Spectator – 94 Points
Polished and expressive, this shows a smoky baseline of graphite-laced minerality, with fine-grained tannins and mouthwatering acidity focusing the flavors of date, kirsch, ground anise and clove, with a touch of cocoa powder. Drink now through 2022.
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Dal Forno Romano Amarone della Valpolicella DOCG – 2006 – The Wine Advocate – 93 Points
The 2006 Amarone della Valpolicella boasts incredible richness and depth. Blackberry jam, graphite, smoke, licorice, tar and plums are beautifully integrated in this dark, seamless Amarone. Despite its considerable weight and density, the 2006 comes across as fairly accessible for a young Dal Forno Amarone. Hints of truffle, tobacco and new leather wrap around the finish. Anticipated maturity: 2014-2021.
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Dal Forno Romano Amarone della Valpolicella DOCG – 2006 – Vinous – 93 Points
The 2006 Amarone della Valpolicella boasts incredible richness and depth. Blackberry jam, graphite, smoke, licorice, tar and plums are beautifully integrated in this dark, seamless Amarone. Despite its considerable weight and density, the 2006 comes across as fairly accessible for a young Dal Forno Amarone. Hints of truffle, tobacco and new leather wrap around the finish.