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Dal Forno Romano Valpolicella Superiore 2011

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750ML / 0% ABV
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4.1 5 Ratings
750ML / 0% ABV

Winemaker Notes

The finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in plastic plateaux and are then left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.

Fermentation takes place in steel tanks at a controlled temperature of around 28°. The tanks are equipped with a sophisticated computerized system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.

After the racking process, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decantation and, subsequently, is placed in new barriques to mature for 24 months long.

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

Critical Acclaim

All Vintages
D 96
Decanter
This wine is a blend of 70 per cent Corvina with 20 per cent Rondinella and just 5 per cent each of Croatina and Oseleta. It’s deep black-red in colour, and is dark and forceful, sombre yet voluptuous in aroma: a harmonious weave of black chocolate, sloe and elderberry, with the years in oak bringing a cedary refinement. On the palate, it’s a vault of a wine: deep, dark and roomy, packed with earthy refinements and black-fruited echoes, both severe yet soft and enticing too. The tannins are ample yet fine-grained, the acidity delicate and sustaining. I wrote about the ‘crocodilian’ character of grand Veneto dried-fruit reds wine back in April, but the teeth are polished ivory here. This is horizon-altering ‘Valpolicella’ which would perform outstandingly in any Amarone tasting.
JS 94
James Suckling
A powerful and dense red with so much concentration of fruit and chocolate undertones. Hints of toasted oak. Full body and a velvety texture. Fantastic and dense red as usual. Drink now.
RP 93
Robert Parker's Wine Advocate
The 2011 Valpolicella Superiore Monte Lodoletta is a darkly concentrated but carefully balanced expression that only the most expert vintner can pull off with success. Consider that the dry extract is a massive 48 grams per liter. In fact, there is some minor precipitation of color matter even at this relatively young age. This wine was aged in new oak for two years (instead of the standard three years) with four years bottle (instead of three). That extra year in glass served to help the wine integrate and to reduce micro-oxygenation. The bouquet is bright and fragrant with floral notes of rose and violet that are rare to find in Valpolicella. There are faint tertiary notes as well that add to the complexity. You will find cured leather and savory spice. The finish offers enough acidity to refresh the palate, following that considerable density and thickness.
W&S 93
Wine & Spirits
This chewy, savory wine may be classified as Valpolicella Superiore, but it drinks more like an Amarone. That’s because it’s production process mirrors that of Dal Forno’s Amarone, except the grapes are harvested from younger vines and dried for 45 days instead of 90. Packed with flavors of black currant, cocoa powder and espresso, it feels dense and bloody, more solid than liquid, with grainy tannins that leave your gums tight minutes after each sip. A bright note of menthol pierces the curtain of tannins at the finish, suggesting herbal notes that will emerge over time. Lay this down for at least five years before opening for a slab of prime rib.
WS 92
Wine Spectator
Mulled cherry, spice box, dried rose and leather flavors are an aromatic entry to this rich and grippy Valpolicella. Full-bodied yet silky on the palate, with a long, saturated finish of fruit, tarry smoke and balsamic notes. Drink now through 2028.
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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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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.

WDW10000910102411_2011 Item# 417503

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