2005 Dal Forno - Valpolicella Superiore (Vigneto di Monte Ladoletta) 750ml

Italy - Veneto/ Red / Corvina Blend   |     Watch
2005 Dal Forno - Valpolicella Superiore (Vigneto di Monte Ladoletta)
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International Wine Cellar | 89

Dark ruby. Deep aromas of smoky redcurrant, cooked plum, underbrush, herbs and cocoa. Enters the mouth creamy and nicely concentrated, with black pepper, spice and herb notes adding lift to the red fruit and chocolate flavors. A little chunky and less complex than usual for Dal Forno owing to the poor vintage but still shows good persistence.

Author: Ian D'Agata
Issue: Issue 161

Professional content appears courtesy of Vinfolio

Wine Advocate | 95

Dal Forno should really change the name of his 2005 Valpolicella Superiore. It is really an Amarone for all practical intents and purposes, as it is made entirely from fruit that has been dried, albeit for less time than that legally required for Amarone. Firm, sturdy tannins frame blackberries, blueberries, violets and new leather in the 2005 Valpolicella. This is an especially structured, shut-down wine, even within the context of Dal Forno. The wine's gorgeous inner perfume and sheer depth suggest that all that is required is patience. With time in the glass the tannins soften just enough to get a glimpse of what is in store for those who can wait a few years. Bittersweet chocolate, graphite and tar are layered into the authoritative finish.

Drink Dates: 2015-2025
Author: Antonio Galloni
Issue: 193

Professional content appears courtesy of Vinfolio

More Vintages and Sizes of Dal Forno - Valpolicella Superiore (Vigneto di Monte Ladoletta):

2007 (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.

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