Dal Forno Romano Valpolicella Superiore 2000  Front Label
Dal Forno Romano Valpolicella Superiore 2000  Front LabelDal Forno Romano Valpolicella Superiore 2000  Front Bottle Shot

Dal Forno Romano Valpolicella Superiore 2000

  • JS95
  • WS91
  • W&S90
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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JS 95
James Suckling

Beautiful aromas of Indian spices and pure berries. Full and powerful with a chewy tannin structure and muscular tone. This is big and powerful but with loads of fruit underneath. Ripe fruit but racy. Drink now or hold.

WS 91
Wine Spectator
Very enticing nose, with lots of dried black fruit, chocolate and nutty, spicy character. Full-bodied and well-focused, with silky, well-integrated tannins and a long finish. When Dal Forno makes a Valpolicella like this, why go looking for the Amarone? Drink now through 2007. 1,670 cases made.
W&S 90
Wine & Spirits

The 2000 vintage shows its ripeness in this modern Valpolicella, the bright color and sweet fruit still a bit reduced. The texture is generous, with richness highlighted in oak. Cellar it for a few years and it may grow into a beauty.

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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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Valpolicella Wine

Veneto, Italy

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Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.

The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.

Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.

Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.

Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.

Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SEC534366_2000 Item# 534366

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