Dal Forno Romano Amarone della Valpolicella 2012
- Vintage
- 2012
- Country
- Italy
- Region
- Veneto
- Size
- 750ml
- Rating
- WA96, WS95, WE90
- Grape
- Corvina, Rondinella
The 2012 Amarone della Valpolicella Monte Lodoletta is a beautifully complete wine, even at this young stage in its life. You feel the youth of the wine in the tightness of the tannins and in the finely knit texture of its concentrated flavor profile. The big surprise is the wine's fresh acidity that has been carefully safeguarded despite the heat of the vintage and the drying process so deftly executed at this landmark estate. The wine shows no sign of oxidation or evolution, not yet. There is intricate fruit layering with cherry, blackberry, spice and mesquite delivered with such precision, that level of detail defies the very bold and opulent essence of the wine. It has only just started its evolutionary journey. - WA96
A velvety, full-bodied version, loaded with blackberry coulis, baked black cherry and tar-tinged smoke flavors that ripple across the palate. Offers lovely accents of dried mint, tobacco, iron and anise that echo on the firm finish. A powerhouse, with plenty in reserve. Best from 2022 through 2032. - WS95
Aromas of underbrush, prune, minestrone soup and grilled bell pepper lead the nose while whiffs of French oak, leather and coconut stay in the background. The densely concentrated, tightly knit palate offers raisin, blackberry extract, clove, licorice and dried sage while assertive grainy tannins leave an astringent mouth-drying finish. - WE90
Dal Forno Romano is a producer of aromatic, spicy, opulent Amarone in Valpolicella, and is widely regarded as being one of the greatest estates in the Veneto.
The estate is located at Illasi, outside the Classico zone, and was established by Romano dal Forno himself in 1983. There are just 8 hectares (20 acres) of low-yielding vineyards with gravelly clay soils planted to Corvina, Rondinella, Croatina and Oseleta. The winery was built in 1990 in the style of a 19th century farmhouse with vaulted brick cellars.
Dal Forno makes three wines: a Valpolicella Superiore, an Amarone and a rare, sweet Recioto-style wine called Vigna Seré. All feature Corvina in majority with subsidiary percentages of Rondinella, Croatina and Oseleta. Grapes for the Valpolicella are partially dried for around six weeks, and the wine's quality level exceeds the vast majority of Valpolicella Superiore and many Amarones. The fruit for dal Forno's Amarone, which shows even more intensity and complexity, is dried for around three months, and is exclusively made from vines more than ten years old. The Vigna Seré has dense plum and cherry fruit flavors with chocolate and coffee, and is only made in the very best years.
The wines are initially fermented in stainless steel before undergoing 36 months aging in new oak barriques. The Amarone also undergoes a continued, slow fermentation for around 18 months. - Wine Searcher