Romano Dal Forno's Valpolicella Superiore Monte Lodoletta 2006 is made with the same care as his Amarone, from grapes left to dry before fermentation. It is a dense, cellar-worthy red that sits far from the light Valpolicella most people know.
About This Wine
Dal Forno treats Valpolicella and Amarone almost identically. The two differ mainly in vine age and in drying time: about a month and a half on racks for Valpolicella, three months for Amarone. The drying rooms use computer-controlled windows and fans rather than humidifiers. The blend is built on Corvina with Rondinella, Croatina and Oseleta, and the wine then spends around three years in barrel before bottling. Reviewers note the 2006 drinks more like an Amarone than a Valpolicella, with raisin, cherry, tar and anise and a high but carried alcohol.
Tasting Profile
- Nose: Black cherry, dried plum and raisin, with tar, graphite and anise.
- Palate: Full and dense, with ripe dark fruit, medium tannin and enough acidity to keep it moving.
- Finish: Warm and lasting, with liquorice, cocoa and spice.
Serving & Food
Open and decant about an hour before serving at 16 to 18°C in a large red wine glass. The 2006 is mature and drinking well, with a few years in hand. Serve with braised beef cheek, risotto all'Amarone, or aged Monte Veronese cheese.
How to Enjoy
Red wine drinkers who like power and concentration and want to see what Valpolicella can become.
Product Details
Producer: Dal Forno Romano
Country: Italy
Region: Val d'Illasi, Veneto
Appellation: Valpolicella Superiore DOC
Wine: Monte Lodoletta
Vintage: 2006
Grape Variety: Corvina-led blend with Rondinella, Croatina and Oseleta
Method: Partial drying of grapes (about 1.5 months) before fermentation; barrel ageing
Volume: 750mL
About the Winery
Romano Dal Forno grew up next to his family's vines in the Val d'Illasi, east of the classic Valpolicella hills, and made his first Amarone and Valpolicella in 1983. From the start he applied the same standards to both wines, and the cellar has since become known for its innovations in drying and fermentation.
The family estate at Monte Lodoletta sits on alluvial plains of about 70 percent gravel with silt and clay, in a sunny, well-ventilated valley where air flow helps the drying process. The range is kept deliberately small, at just three wines.
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