|Article number:||2010, Dal Forno Romano Valpolicella Superiore|
A big, burly red, with lots of charred oak and smoky bacon character coloring the rich, ripe crushed berry fruit. Hints of flowers and black cardamom add to the complexity. Full-bodied, with well-poised, velvety tannins that capture the flavors and drive them through the long finish.
A blend of 70% Corvina and Corvina Grosso, 20% Rondinella and the rest Croatina and Oseleta the grapes for which raisinated for 40 days. The wine aged in barriques and has a compact, ruby color. The aroma is dominated by dark fruit, pulpy cherry and other red fruits, spice, pepper, cacao and smoky sensations. The mouthfeel is dry and elegant, fine and juicy, with thick and velvety tannins ahead of a long finish full of spice and hay sensations.
95 points 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.
About Dal Forno
The Dal Forno family has been making wine since 1983. Located in Val D’Illasi, the estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rondinella, Oseleta and Croatina. The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level. The loose, alluvial soils, meticulous pruning and scrupulous viticultural techniques ensure remarkable-quality grapes. The Dal Fornos use traditional methods to grow the finest fruit, and then employ modern techniques to produce the best wines — classic in expression and modern in purity. Dal Forno Romano is well-known for a number of superior wines that range from the region’s famous Valpolicella and Amarone to unique bottlings such as Vigne Seré, a passito dessert-style wine.