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Dal Forno Romano Valpolicella Superiore 2010

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750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Valpolicella offers hints of blueberry, blackberry, cherry and chocolate which emerge gradually as the wine breathes. The potent tannins, which give structure to this product, are in perfect symbiosis with the velvety aromas of sweet spices and jam which envelop the palate and excite the senses.

It is suffice to say that time can do nothing other than benefit a wine so extremely fresh and fruity.

Blend: 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina, 5% Oseleta.

Critical Acclaim

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ST 96
International Wine Cellar
The 2010 Valpolicella Superiore is a utterly fascinating wine from Dal Forno in this vintage. Composed from 70% Corvina and Corvina Grossa, 20% Rondinella, 5% Croatina, 5% Oseleta, the selected grapes are then placed in plastic plateaux and are left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow. After the racking process, the Valpolicella rests for a few days in stainless steel tanks and subsequently is placed in new barriques to mature for 36 long months. The result is a wine which displays a pitch dark, inky color, followed by complex aromatics of ripe black currants, black cherries, mission figs woven together with espresso, grilled herbs, bittersweet chocolate, graphite and some earthy loam and straw characteristics all taking shape in this seductive Valpolicella. On this palate this is full-bodied with beautifully polished tannins and remarkable overall structure and balance, with impressive minerality at it core. It all comes together beautifully on the long, expansive finish which lingers on and on. It seems as if this wine continues to improve in quality each vintage, and the 2010 is the most compelling Valpolicella I have ever tasted from the estate. Overall, this is another total success from the Dal Forno Family. (Best 2019-2030)
RP 95
Robert Parker's 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.
JS 95
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. Drink now.
WS 92
Wine Spectator
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. Drink now through 2025.
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Dal Forno Romano

Dal Forno Romano

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Dal Forno Romano, Italy
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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

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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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Other Red Blends

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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.

WDW10000910102410_2010 Item# 375554

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