Producer: Dal Forno Romano
Valpolicella Superiore 2013
The tasting experience of Romano Dal Forno’s Valpolicella Superiore is a particular journey to discover a wine that surprises for its complexity, the result of the same rigorous processes that the winery itself implements to produce the most famous Amarone. It is surprising to find such an extraordinary wine starting from such a stringent specification but which is taken to extremes by the will of the producer.
Soils of alluvial origin consisting mainly of gravel and partly also clay and silt are those on which the Dal Forno vineyards are located, at a variable altitude up to 350 meters above sea level. After a manual harvest extended over time and separated, which takes place between mid-September and the end of October, the best grapes are left to rest and dehydrate for 45 days before the cellar operations and then the long aging in two distinct phases.
The greatness of this wine is already evident from the behavior in the glass: slow in movement, concentrated and very intense ruby, it releases a wide nose that ranges from red and black fruit in vanilla jam, to sweet spices and chocolate.
A pleasure to hear him put to the test the taste buds, certainly entranced (and inebriated) by so much richness, such as to impress even the most rigorous international critics.
2013 was not an easy year in Valpolicella, where climate change certainly impacted production and put a strain on the technical skills of the cellarmen: unexpected but interesting results emerged from the harvest, superlative those achieved by Romano Dal Forno’s Valpolicella Superiore.
Weight: 1.5 kg
Denomination: Valpolicella DOC
Grapes: 70% Corvina e Corvina Grossa, 20% Rondinella, 5% Croatina, 5% Oseleta
Maturation and / or Refinement: 2 years in brand new barrique and 3 years in bottle
Alcohol content: 14.5%
Service temperature: 16/18 °C
Pairing: Aged cheeses, Secondi di carne rossa