2010 | Dal Forno Romano | Vigneto Monte Lodoletta Valpolicella Superiore

Leather, spice, violet and smoke aromas and flavors are an aromatic entry for this expressive red, wafting through notes of plumped black cherry, underbrush and smoky mineral. Firm and dense, but with an overall sense of finesse to the marriage of structure and flavor.

Reviews:

• Wine Advocate: The 2010 Valpolicella Superiore Monte Lodoletta is more precise and focused compared to the 2011 edition that I tasted at the estate at the same time. This was not an easy vintage in Valpolicella compared to other parts of Italy that enjoyed a classic growing season. Instead, this Northern corner of Italy suffered from heavy rains and some hail damage. Overall yields were lower as a result. But the wine sings in terms of its brightness and aromatic intensity today. The expressive bouquet covers all the bases from black fruit to spice to drying mineral or flint. All of these elements conspire to bring robust flavors together with smooth and seamless transitions.

• James Suckling: Amazing aromas of dried fruits, burnt orange and walnut skin. Full-bodied, chewy and very rich and dry, with wonderful tannin-fruit tension. It's layered, textured and complex. A triumph.

Producer Information

Dal Forno Romano is a producer of aromatic, spicy, opulent Amarone in Valpolicella, and is widely regarded as being one of the greatest estates in the Veneto. The estate is located at Illasi, outside the Valpolicella Classico zone, and was established by Romano dal Forno himself in 1983. There are just eight hectares (20 acres) of low-yielding vineyards with gravelly clay soils planted to Corvina, Rondinella, Croatina and Oseleta. The winery was built in 1990 in the style of a 19th Century farmhouse with vaulted brick cellars. Dal Forno makes three wines: a Valpolicella Superiore, an Amarone and a rare, sweet Recioto-style wine called Vigna Seré. All feature Corvina in majority with subsidiary percentages of Rondinella, Croatina and Oseleta. Grapes for the Valpolicella are partially dried for around six weeks, and the wine's quality level exceeds the vast majority of Valpolicella Superiore and numerous Amarones. The fruit for dal Forno's Amarone, which shows even more intensity and complexity, is dried for around three months, and is exclusively made from vines more than ten years old.

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