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  • 2006 Dal Forno Romano Valpolicella Superiore Vigneto di Monte Ladoletta

2006 Dal Forno Romano Valpolicella Superiore Vigneto di Monte Ladoletta

  • 91 WA
  • 91 WS
  • Variety
    Regional Blend
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SKU: 60261-2006-750-1A

This item is available by the case only


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Not eligible for cancellations or refunds

  • Wine Advocate | Rating: 91

    Romano Dal Forno’s 2006 Valpolicella Superiore is dark, rich and powerful. Firm yet well-integrated tannins frame black cherries, mocha, licorice and spices in this deep, broad-shouldered wine. The 2006 boasts tons of depth and richness in a sophisticated, sleek style. I was quite surprised to see the 2006 drink well with just a few hours of air. Anticipated maturity: 2014-2018.
    Author: Antonio Galloni
    Issue: 199
  • Wine Spectator | Rating: 91

    Lightly chewy tannins and aromatic subnotes of pencil shavings, dried thyme and smoke support flavors of candied cherry, licorice string, dried cranberry and bresaola. This is supple overall, and the tannins provide modest structure to the creamy finish. Best from 2014 through 2022. 200 cases imported. — AN
    Drink Dates: 2014-2022
    Author: Alison Napjus
    Issue: Jun 15, 2012
  • Self | Rating: 92

    Opened and drank over 3 hours. Dark plum color at the center; bright ruby red at the edge. On the nose, lots of red and black fruit and lots of spicy and vanilla oak. Tons of fruit and acid on the palate; a juicy wine with an extended finish. Opened this bottle by mistake, probably 3-5 years too early. Wish I had more bottles, as I would wait a few more years for the oak to mellow and hopefully be less dominate. But with all the fruit, there is a lot to like in this wine. A few more years may provide a more seemless and integrated wine.
    Drink Dates: 2016-2020
    Author: Todd W59
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.

Collector Data For This Wine

  • 83 bottles owned
  • 28 collectors
  • Average collector rating: 92
    (Out of 28 collectors)