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About This Wine
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.
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. Serve with braised beef cheek, risotto all'Amarone, or aged Monte Veronese cheese.
Good to Know
How is it made? Like Amarone: grapes are dried on racks, here about six weeks.
What's the blend? Corvina with Rondinella, Croatina and Oseleta.
Product Details
| Producer | Dal Forno Romano |
| Country | Italy |
| Region | Val d'Illasi, Veneto |
| Grape | Corvina-led blend with Rondinella, Croatina and Oseleta |
| Vintage | 2006 |
| Size | 750mL |
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About the Winery
Romano Dal Forno took over his family's vines at Illasi in 1983 and made his first Amarone and Valpolicella that year, encouraged by Giuseppe Quintarelli. His son Marco now runs the estate.