Amarone Classico DOCG “Forlago”, Franchini


  • Appellation:D.O.C.G. (Denomination Of Controlled and Guaranteed Origin)
  • Grape varieties: Corvina 50%, Rondinella 20%, Corvinone 15%, Molinara 5%, other varieties 10% (Spigamonte, Oseleta, Croatina, Molinara, Negrara, Turchetta)
  • Alcoholic percentage: 16% vol.
  • Lands: All the grapes come exclusively from the vineyards of the Franchini family, in the hilly area of Valpolicella Classica. Particularly in the years in which we do not produce “Amarone Riserva Costa d’Angelo”, a greater percentage of the grapes come from a single specific geographical area our “Cru” “Costa d’Angelo”, composed mainly of 70% white clay, calcium carbonates and 30% volcanic residues characterized by an altitude ranging from 300 to 400 meters above sea level.
  • Harvest: The harvest is carried out without waiting for the usual period of over-ripening of the grapes, thus starting the manual harvesting the last weeks of September. With manual harvesting the grapes are selected directly in the field by eliminating the grapes that are not completely ripe and choosing the sparsest bunches, also selected for their size and technical and phenological maturity. The grapes are collected in 7 kg wooden boxes and placed in our drying rooms. The drying process varies greatly depending on the vintage, usually ranging from a minimum of 4 months to a maximum of more than 5 months. The grapes in this phase can lose 40% – 50% of their initial weight and at the same time generating new types of aromas. During this phase, further rigorous selection or sorting is carried out on a weekly basis.
  • Vinification: After the “Appassimento” period, the grapes are lightly pressed by hand and then the must, together with the skins, is left to macerate for 7 days in stainless steel tanks before spontaneously triggering fermentation. The fermentation process lasts about 40 – 50 days, with daily pumping over of the must, alternating daily with delestage, carried out during the initial weeks of fermentation. The latter is a very important technique to ensure greater uniformity and colour extraction. The fermentation temperature is controlled daily, several times during the whole fermentation process as a fundamental parameter to preserve the aromatic integrity.
  • Barrel aging: Once fermentation is finished, the wine is divided into large barrels (10 hl) and barriques (2.25 hl) of new-generation French oak of fine grain with woods coming exclusively from the French forests of Tronçais and Jupilles. All the barrels are changed annually to support the structure of this great wine, which is aged in barrels for a period of 36 months, which varies greatly depending on the vintage.
  • Bottle aging: Before the sale, a minimum period of 12 months after the wine has been bottled must be waited to restore the body of the wine, momentarily destabilized by the filtration process.
  • Bottle closure type: A natural Sardinian one-piece cork stopper, i.e. made of a single piece entirely of superior quality natural cork selected for its higher quality characteristics; it guarantees an excellent seal and, more importantly, a constant exchange of oxygen from the outside environment to the inside of the wine, allowing the wine to mature and evolve over time over the years. The choice of cork depends on the characteristics of the vintage.
  • Sensory Analysis: Amarone is very important in the panorama of Italian red wines, exclusive and inimitable symbol of Valpolicella Classica area, it brings with it all the millenary tradition of this place. Composed only of a blend of grapes native to the Valpolicella area, it is a wine that, according to tradition, is created by time and the infinite passion that we put into play every day.
  • The color garnet full, impenetrable and bright. The nose has immediate sensations of barley candy and acacia honey, sweet spices, cinnamon, white pepper with even the freshness of cardamom continuing with roasted sensations of coffee powder, turmeric, but also licorice and chocolate. The rich palate brings out a fruity trousseau in which plums in jam and cherries in spirit stand out, with an exceptional energy and an elevation to its flavours of red and darker fruit, dried orange and candied violet. An important wine, complex with time, it leaves room for the evolution of its noble tannins that accompany a final where the ripe and fleshy fruit returns. Decided the sip, powerful, gives it perspective without marking the already pleasant drink, of remarkable persistence.


A built cellar respecting a tradition 300 years old.

The Franchini farm is based in Negrar di Valpolicella, in the Forlago area in the heart of the Valpolicella Classica.

The historic house was built by my predecessors around 1700 with the cellar built according to the techniques of the time with a “Romanesque face” and with stones and lime typical of the area.

Price: 40€ CONTACT US


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