Valpolicella Superiore 2004 x 6, Romano Dal Forno
Romano dal Forno
|Producer||Romano dal Forno|
|Drinking||2012 - 2019|
About the Producer
The impressive Dal Forno Estate lies in the foothills of Monti Lessini and produces some of the most highly awarded wines in the region with an international reputation. This is very much a family...Read More
Notes & Scores
Sweet, open aromatics lead to hints of dark blueberries, blackberries, spices and minerals as the 2004 Valpolicella Superiore gradually opens in the glass. Today the wine comes across as shut down, but the imposing tannins are also rather fine, suggesting that with time the wine¿s inner sweetness will gradually emerge. Readers who want to try their luck with this wine earlier should open the bottle a good eight hours or so prior to drinking it. Anticipated maturity: 2012-2019.All of these wines from Romano Dal Forno require significant aeration to show the true breadth of this passionate grower¿s innovative style. Ideally the wines should be cellared for a minimum of a few years. Readers in search of short-term gratification are advised to open these bottles at least eight to ten hours before serving. This also holds for the Valpolicella, which has become an especially massive, structured wine after Dal Forno started producing it from 100% dried fruit in the 2002 vintage. Dal Forno favors 100% new American oak for his wines, although in recent years he has brought the aging regime down considerably.
Pungent aromas of tarry currant and raisin, with charred oak, follow through to a solid, full-bodied palate, with a round texture. Compact and structured, but needs time to gain complexity and length. Wonderfully soft and generous. Why wait? Not as thick and rich as this estate's Amarone, but very close in quality. Best from 2009 through 2014. 2,610 cases made.
The impressive Dal Forno Estate lies in the foothills of Monti Lessini and produces some of the most highly awarded wines in the region with an international reputation. This is very much a family affair with Romano and his wife Loretta working with their three sons Michele, Marco and Luca, as well as Uncle Cesare and Cousin Matteo who are all integral to this close knit operation.
Since Romano took over from his father, yields have been dramatically reduced. Production from the 25 hectares of lovingly tended vines is tiny. It takes an astonishing six vines to produce one bottle of Valpolicella and nine for a bottle of Amarone. It is no wonder there is never enough wine here to cover demand.
Vines with less than 10 years of age are used for the Valpolicella and the older vines go to make the Amarone which has a resulting increase in depth of flavour and complexity. The grapes are all hand-picked and meticulously sorted before being sent to the drying rooms. Large open rooms with innovative ventilation systems maintain the perfect level of airflow. The grapes destined for the Amarone spend three months drying and those for the Valpolicella one and a half, concentrating the flavours within the berries. The pressing normally takes place in the first few days of November, after a further manual control of each bunch of grapes. Fermentation takes place in steel tanks and the wine is then placed in barriques to mature for 36 long months. The wine is bottled and left to age for a further 24 months before the final product is ready for sale.The result of all this meticulous care and attention? Fabulous, incredibly powerful, characterful wines, packed full of delicious black fruits with a really wonderful balanced freshness.
Veneto’s climate is governed by the mountains to the north and the sea to the east. The most well known wines from this region are Soave, Bardolino and Valpolicella. In terms of quantity, Soave and Valpolicella are the second most important DOCs in Italy after Chianti. Although perhaps not as well recognised in the UK as Piedmont and Tuscany, the Veneto is undoubtedly producing some excellent wines and we are delighted to work with a number of producers from the region, including the recently welcomed Musella.
Friuli–Venezia Giulia is to be found in Italy’s North-Eastern corner.
The region has a variety of climates and landscapes, the south is mild and Mediterranean while the north has a more temperate continental climate. Its landscapes are characterised by lakes, streams, rivers, meadows and lots of pine forests.
Over 30 different grape varieties are grown in Friuli-Venezia Giulia including local varieties like Refosco dal Peduncolo Rosso, Schioppettino, Friulano, Ribolla gialla and Verduzzo, as well as international varieties such as Pinot Grigio. Our Saint Elisa Pinot Grigio is a great example of the popular wines produced in this region today.