Dal Forno Romano - 2003 - Valpolicella Superiore Vigneto di Monte Lodoletta - 750 ml.
Italy - Veneto
Corvina - Rondinella - Croatina
Red - Vintage: 2003 - Size: 750 ml.
Principally known for its famous Amarone della Valpolicella, the winery Romano Dal Forno produces three wines, all characteristic of the area in which the winery is situated, distinguishing itself in its constant and total quest for absolute quality. Born next to his family’s vineyards, the founder grew up with a love for the countryside and an undying passion for his work, dedicating his life to continual improvement. For years, thanks to the commitment of the whole family, the company has reached unparalleled standards in their unflinching goal to give unique pleasure and emotion to all who drink a Dal Forno product. The continuous international recognition, which is received daily, compensates for all the scruples, sacrifices and the attention given to working procedures, in the vineyards and the winery, and gives the strength and energy required to ensure that the horizons of excellence are always moved to the next level.
The 2003 Valpolicella Superiore comes across as shockingly primary for a five-year old wine. Masses of jammy dark fruit flow onto the palate in a concentrated, generous style. The firm tannins are those of the torrid 2003 vintage, yet this broad-shouldered, expansive wine has more than enough fruit to provide balance. Notes of chocolate, leather, coffee and sweet spices gradually emerge with air, yet this remains a backward, unyielding wine at the moment. As with the 2004, this wine needs serious bottle age, or eight to ten hours of air for those adventurous enough to take it for a test drive now. Anticipated maturity: 2011-2020. All of these wines from Romano Dal Forno require significant aeration to show the true breadth of this passionate grower’s innovative style. Ideally the wines should be cellared for a minimum of a few years. Readers in search of short-term gratification are advised to open these bottles at least eight to ten hours before serving. This also holds for the Valpolicella, which has become an especially massive, structured wine after Dal Forno started producing it from 100% dried fruit in the 2002 vintage. Dal Forno favors 100% new American oak for his wines, although in recent years he has brought the aging regime down considerably.