2010 Dal Forno Romano Amarone della Valpolicella Vigneto di Monte Lodoletta
Wine Spectator | Rating: 95Like a gymnast, this focused red shows both power and grace. Finely meshed flavors of blackberry puree, fig cake and Earl Grey tea leaf are framed by refined, dusty tannins, with a lasting finish expands on the palate with spice and smoky mineral details. Drink now through 2030. 450 cases imported.Author: Alison Napjus
Wine Advocate | Rating: 98This is a deeply communicative and articulate wine that boasts immense power and persistence. The 2010 Amarone della Valpolicella Monte Lodoletta is a creation of enormous beauty and unflinching intensity. The wine speaks at loud volumes with black cherry, spice, tarry smoke, barbecue marinade and grilled rosemary. Those balsam notes add length and continuity to the bouquet. In the mouth, the wine is complete and penetrating. It wraps thickly over the palate to soothe and entice your taste buds. Yet there is enough crispness to keep it from feeling cloying or too heavy. There is a point of tannic astringency on the finish that will accompany this wine over the next decade of its aging evolution. For that reason, it's best to wait before popping the cork on this memorable vinous experience.Author: Monica Larner
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.
Corvina blends are native to the sub-region of in northern . The Corvina variety is thin-skinned with high acidity, moderate color, and low to medium tannin. It is the dominant grape in these blends, alongside local varieties that improve the color and tannin of the wine, including Rondinella and Molinara. The passito method, a technique native to Veneto, is used to increase the structure and flavor concentration of the highest-quality wines. This method involves picking grapes early when they are still high in acid and drying them indoors on straw mats for months, thus concentrating the sugars and flavors. High sugar levels lead to higher levels of alcohol and body during fermentation, creating powerful, full-bodied, well-balanced wines with high alcohol, medium to high tannin, and concentrated flavors of red berry and spice. The best wines are aged in large oak casks and top producers include , , and .
Due to its high level of alcohol and powerful flavor profile, pairing Amarone with food is more complicated than most other varieties as the wine can easily overpower the food. Dishes that stand up to this blend include rich meats such as rabbit and short ribs and bold, aged cheeses.
Collector Data For This Wine
- 145 bottles owned
- 26 collectors