2015 | Dal Forno Romano | Valpolicella Superiore

Such a profound nose of fresh and dried fruit with blackcurrants dates and prunes together with lighter notes of mild spice and pomegranate seeds.

Reviews:

• Wine Advocate: The 2015 Valpolicella Superiore Monte Lodoletta is a towering wine that shows impeccable concentration richness and tight balance. Between Romano and his sons the Dal Forno family has amassed many years of experimentation and expertise and they know exactly how to farm in a hot vintage like 2015 without compromising on freshness and structure. This wine opens to deep layers of black fruit spice smoky mesquite and campfire ash. It shows big tannic structure that comes with lots of fruit weight and textural padding. But no matter this is a wine you'll want to put aside before drinking.

• James Suckling: Such a profound nose of fresh and dried fruit with blackcurrants dates and prunes together with lighter notes of mild spice and pomegranate seeds. The fresher elements provide the drive on the full palate and together with very fine bright fine-grained tannins give a long chewy yet fresh and pruney finish. Hugely concentrated but the balance and poise is impeccable. There?s no denying the classic quality of this. Delicious to taste now but this needs a few years to integrate.

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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