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  • 2010 Dal Forno Romano Valpolicella Superiore Vigneto di Monte Ladoletta

2010 Dal Forno Romano Valpolicella Superiore Vigneto di Monte Ladoletta

ITALY / VENETO /
  • 95 WA
  • 92 WS
  • Variety
    Regional Blend
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SKU: 60261-2010

This item is available by the case only

Total:
$85.00

This is a final sale item

Not eligible for cancellations or refunds

  • Wine Advocate | Rating: 95

    The 2010 Valpolicella Superiore Monte Lodoletta is more precise and focused compared to the 2011 edition that I tasted at the estate at the same time. This was not an easy vintage in Valpolicella compared to other parts of Italy that enjoyed a classic growing season. Instead, this Northern corner of Italy suffered from heavy rains and some hail damage. Overall yields were lower as a result. But the wine sings in terms of its brightness and aromatic intensity today. The expressive bouquet covers all the bases from black fruit to spice to drying mineral or flint. All of these elements conspire to bring robust flavors together with smooth and seamless transitions.
    Drink Dates: 2018 - 2030
    Author: Monica Larner
    Issue: Interim End of May 2017
  • Wine Spectator | Rating: 92

    Leather, spice, violet and smoke aromas and flavors are an aromatic entry for this expressive red, wafting through notes of plumped black cherry, underbrush and smoky mineral. Firm and dense, but with an overall sense of finesse to the marriage of structure and flavor. Drink now through 2025. 900 cases imported. — AN
    Drink Dates: 2016-2025
    Author: Alison Napjus
    Issue: Oct 31, 2016
  • 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.

    Collector Data For This Wine

    • 130 bottles owned
    • 24 collectors