Dal Forno Romano Passito Vigna Sere (375ML half-bottle) 2003
Other Dessert from Veneto, Italy
A new passito wine from Dal Forno. Dal Forno Vigna Sere' is produced only in the best years after a scrupulous selection of corvina, corvinone, croatina, oseleta and rondinella grapes cultivated on Monte Sere' and withered according to an old tradition. Has an enticing nose, with prune, tar, espresso and dried nuts. Full– to medium-bodied, with good supportive tannins that turn chewy on the finish and lots of dark chocolate and mocha that linger at the end. This will be worth the wait. Superintense and layered. Like a baby Vintage Port. Vino da meditazione to be enjoyed after a meal.
Wine Spectator - "Has an enticing nose, with prune, tar, espresso and dried nuts. Full- to medium-bodied, with good supportive tannins that turn chewy on the finish and lots of dark chocolate and mocha that linger at the end. This will be worth the wait. Super intense and layered. Like a baby vintage Port. A new passito wine from Dal Forno. Best after 2009."
The Wine Advocate - "The 2003 Vigna Sere is not a new wine from Dal Forno, rather it is the former Recioto which, in this vintage, the local DOCG tasting commission rejected in its infinite wisdom. The wine possesses incredible richness and density with plenty of super-ripe dark fruit, plums, chocolate and roasted coffee beans. This opulent, generous sweet wine shows excellent balance, even if the tannins dry out somewhat on the finish, something that is unfortunately quite common in wines of this vintage. This is an especially structured dessert wine that needs to be paired with rich cheeses or chocolate-based desserts to offer its greatest pleasure. Anticipated maturity: 2008-2018."
Dal Forno Romano Winery
This family winery is located in Val d’Illasi where the Dal Forno have owned prime vineyards for fourth generation. Luigi DalForno was well known for the quality of his wines and his grandson Romano has carried on the traditions since 1983, when he took over the running of the Estate. In 1990 a new winery was built, it uses modern technologies while maintaining the traditions of these famous wines.
The great richness of Dal Forno's wines is derived from the extremely low yields of this artisan’s 12.5-hectare estate outside the Classico zone. His dense, creamy Valpolicella is among the best of the Veneto, and his 'Nettare' is part of the comeback of garganega, the grape behind Soave that we find here formally dressed as a white passito dessert wine. View all Dal Forno Romano Wines
About VenetoView a map of Veneto wineries (vey-NEH-toe)
Notable FactsThe wine of Soave is most common white wine made here. Occasionally you can find an exceptional Soave, but for the most part the wine is easy-drinking and refreshingly pleasant. For the reds, the most popular are Amarone and Valpolicella – both made primarily from the good structured Corvina grape. While Amarone is always made in the recioto method (drying out the grapes to intensify the flavor), Valpolicella has a few different levels. Amarone is made from very ripe grapes, which are then dried and then pressed, producing an opulent, concentrated, full-bodied wine that has a distinctive and powerful taste that stays with you. Not for the lighter fare meal, this wine is almost port-like and delicious with cheese and/or dessert. Valpolicella can also be made in the recioto method, but it's more often found in a dry style – the wine goes up in rank, from Valpolicella to Valpolicella Classico to Valpolicella Classico Superiore. And finally, the bubbly of Veneto – Prosecco. Made from the same-named grape, Prosecco is less fizzy than Champagne and occasionally has a slight sweetness. It's absolutely delicious as a value aperitif.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.