1990 Dal Forno - Amarone della Valpolicella (Vigneto di Monte Lodoletta) 750ml

Italy - Veneto/ Red / Corvina Blend   |     Watch

1990 Dal Forno - Amarone della Valpolicella (Vigneto di Monte Lodoletta)
This wine is currently sold out. However, many times we can still locate this wine for you. Use the contact form below to request assistance.
You can also bid on this wine. Contact us to learn how.

Reviews For This Wine


 
Wine Advocate | 95

I do not drink much Amarone (although I methodically taste them every year) as I find most of it to be too pruny, somewhat oxidized, and not fresh enough, even allowing for the particular style of these wines. Yet even I get excited by such spectacular Amarones. Quintarelli has made many great ones, and I have enough bottles in my cellar to prove my faithfulness to his wines. The profound 1990 Amarone della Valpolicella is a magnificent example of Amarone. Dry and massively proportioned, with a dark plum color, this wine offers up copious quantities of chocolate, smoke, tar, and sweet pruny fruit, with intriguing nuances. Full-bodied, powerful, and rich, with no hard edges, this is a heady, sensationally-endowed wine that should drink well for 15 years. Wow! An amazing wine.

Drink Dates: 1997-2012
Author: Robert Parker
Issue: 112

Professional content appears courtesy of Vinfolio

More Vintages and Sizes of Dal Forno - Amarone della Valpolicella (Vigneto di Monte Lodoletta):

2008 (750ml)

About This Producer


Recognized as the undisputed leader of the new wave in Verona's winemaking, Romano Dal Forno only established his estate in the 1980s. The winery is located outside the so-called Zona Classica for Valpolicella, at Illasi. From 8 hectares of vineyard Dal Forno gets the best out of the Corvina and Rondinella varieties with small yields and rigorous selection during the harvesting.

The house speciality is Amarone, but Dal Forno makes Valpolicella with the same care as well. Fermentation and maceration are designed to extract maximum varietal character from the grapes. Dal Forno has adopted the use of barriques and has been working on ways to ferment the sugars completely out in wood, as if the wine were white. This style of vinification gives the oak a decisive role in the ageing process, without letting it dominate completely. Romano is also experimenting with an ultra-traditional red Recioto and a tiny parcel of fabulous white "passito" wine.

Recommended For You

Loading, please wait...
 

Get early access to new arrivals and special offers