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  • 2010 Dal Forno Romano Amarone della Valpolicella Vigneto di Monte Lodoletta

2010 Dal Forno Romano Amarone della Valpolicella Vigneto di Monte Lodoletta

abv 17.0%
  • 98 WA
  • 95 WS
  • Variety
    Corvina Blend
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SKU: 42962-2010

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • Wine Spectator | Rating: 95

    Like 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: 98

    This 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
  • No collector reviews available
  • 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.
    Located in the northeast of the country, the Veneto is Italy's third-largest wine region. It reaches from the slopes of the Dolomites in the north to the marshes in the south along the Adriatic Sea. The Veneto has three DOCG wines including Recioto di Soave, Soave Superiore, and Bardolino Superiore, as well as  22 DOs, including Valpolicella and Amarone. Valpolicella is traditionally a blend of Corvina Veronese, Rondinella, and Molinara. The Amarone della Valpolicella and Recioto della Valpolicella wines are made from  grapes that have been dried to produce rich, concentrated flavors.

    Corvina blends are native to the Valpolicella sub-region of Veneto in northern Italy. 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 Giuseppe Quintarelli, Dal Forno Romano, and Allegrini.

    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