2007 | Dal Forno Romano | Valpolicella Superiore
Red Wine: 2007 | Dal Forno Romano | Valpolicella Superiore
The style was typical, thick and very sweet fruit, ethereal scents were minimal and it had a meatiness and definition that were almost unreal for a red made from raisinated grapes.
Order from the Largest & Most Trusted Premium Spirits Marketplace!
Featured in
- ROLLING STONE
- MEN’S JOURNAL
- US WEEKLY
NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.
Producer: Dal Forno Romano
Vintage: 2007
Size: 750ml
ABV: 14.5%
Varietal: Valpolicella Blend
Country/Region: Italy, Veneto
Detailed Description
The style was typical, thick and very sweet fruit, ethereal scents were minimal and it had a meatiness and definition that were almost unreal for a red made from raisinated grapes. A touch of wood still needed to be ‘digested’. This had a tad less structure than the 2002 but it was compensated by silky tannins.
Producer Information
Dal Forno Romano is a producer of aromatic, spicy, opulent Amarone in Valpolicella, and is widely regarded as being one of the greatest estates in the Veneto. The estate is located at Illasi, outside the Valpolicella Classico zone, and was established by Romano dal Forno himself in 1983. There are just eight hectares (20 acres) of low-yielding vineyards with gravelly clay soils planted to Corvina, Rondinella, Croatina and Oseleta. The winery was built in 1990 in the style of a 19th Century farmhouse with vaulted brick cellars. Dal Forno makes three wines: a Valpolicella Superiore, an Amarone and a rare, sweet Recioto-style wine called Vigna Seré. All feature Corvina in majority with subsidiary percentages of Rondinella, Croatina and Oseleta. Grapes for the Valpolicella are partially dried for around six weeks, and the wine’s quality level exceeds the vast majority of Valpolicella Superiore and numerous Amarones. The fruit for dal Forno’s Amarone, which shows even more intensity and complexity, is dried for around three months, and is exclusively made from vines more than ten years old.