The grapes for this Amarone di Romano dal Forno from the Monte Lodoletta vineyard are harvested solely by hand in late September. Fermentation takes place in stainless steel tanks at a controlled temperature of 28°C for 15 days. Then the wine ages in barrels for 36 months, and for an additional 24 months in the bottle. It is characterized by a deep ruby red color. The nose opens with an intense bouquet, with hints of licorice and cocoa, enriched by pleasant fruity notes of plums and cherries. The palate is enveloping, intensely aromatic and pleasantly soft, with firm tannins.