Dal Forno Romano Vigneto Monte Lodoletta Valpolicella Superiore 2011
- Vintage
- 2011
- Country
- Italy
- Region
- Veneto
- Size
- 750ml
- Rating
- WA93, WS92
- Grape
- Corvina,Rondinella
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. 500 cases imported. - WS90
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. - WA93
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