Dal Forno Romano Recioto della Valpolicella  (375ML half-bottle) 1997  Front Label
Dal Forno Romano Recioto della Valpolicella  (375ML half-bottle) 1997  Front Label

Dal Forno Romano Recioto della Valpolicella (375ML half-bottle) 1997

  • RP98
375ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
The magnum 1997 Recioto della Valpolicella is a tremendous wine that catapults you to a whole new level of intensity and is, honestly, unlike anything you will ever taste. It pours out of the bottle with inky, impenetrable blackness and the thick consistency of olive oil. Corvina, Rondinella and Molinara grapes are harvested and air-dried for up to half a year, then aged carefully in 100% French oak. The bouquet opens in slow motion. Tones of chocolate, hickory smoke, prune, cinnamon cake, prune, black plum, root beer, crushed granite and licorice have the bright intensity of primary colors on a painters’ wheel. The mouthfeel is solid, thickly concentrated and delightfully sweet. The most magical aspect of the wine is how that sweetness hits your senses. It’s as if you don’t expect it: It creeps up on you suddenly. There is a tight tannic backbone that keeps the wine stitched firmly together. Almost indestructible, a wine like this will age longer than most. Drink 2015-2045.
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Dal Forno Romano

Dal Forno Romano

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Dal Forno Romano, Italy
Dal Forno Romano Winery Image
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.

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Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

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Apart from the classics, we find many regional gems of different styles.

Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.

Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.

Rutherglen is an historic wine region in northeast Victoria, Australia, famous for its fortified Topaque and Muscat with complex tawny characteristics.

SEC524916_1997 Item# 524916

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