Dal Forno Romano Valpolicella Superiore 2010
Valpolicella Superiore is the result of the same strict criteria adopted to produce Amarone. Since the 2002 vintage, the grapes that become Valpolicella have been undergoing a drying process that lasts approximately one and a half months. The result is an intense and aromatic wine that boasts a higher class than the one where tradition and territory have been placing it. To the palate it presents hints of vanilla, blueberry, blackberry, cherry, chocolate, sweet spices and confiture. This wine is suited to accompany and enhance rich dishes featuring red meat, grilled and braised meats as well as seasoned and strong flavored cheeses.
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.
Score: 95, Monica Larner, May 31, 2017
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.
Score: 92, Alison Napjus, October 31, 2016
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