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Valpolicella Superiore 2013 - Dal Forno Romano
Dal Forno Romano

VALPOLICELLA SUPERIORE 2013 - DAL FORNO ROMANO

  Italy / Valpolicella
€116.00
€105.40
QTY
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A jaw-dropping vintage, with 95 pts by Parker and 95 pts from James Suckling!

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Why do we love it?
Valpolicella Superiore 2013 Dal Forno Romano is an anthem wine of Italian wine history. Romano Dal Forno built his winery in order to make wines that uniquely express the terroir, the varieties, and their land while breaking all the rules! Valpolicella Superiore 2013 is one of them and in fact from a jaw-dropping vintage, with 95 pts by Parker and 95 pts from James Suckling!

Romano makes wines that carry the history and imprint of those who lived and grew up in the Illasi Valley. He says that they do not need to do anything! Nature does everything for them. Since 2002 Valpolicella has more of the philosophy and logic of Amarone. To be honest, his Valpolicella puts a lot of Amarone wines down in both texture and structure as well as in complexity. There is no wine collector’s cellar or Fine Wine list, that does not have it. Maybe that's why it is so rare and hard to find!

The blend of Valpolicella Superiore 2013 Dal Forno Romano consists of 70% Corvina and Corvina Grossa, 20% Rondinella, 5% Croatina, and 5% Oseleta. The grapes after harvest are left in a well-ventilated room for 45 days, to be partially dried. The wine is then fermented in stainless steel tanks, at a high temperature (28°C). After fermentation, the wine matures in new, French barriques for 24 months. Then it's bottled and left to age for 36 months in the bottle. The result is epic!

Robert Parker characteristically says that "The 2013 vintage is top and the fact that it managed to stand out despite that it was tasted along with some excellent vintages of Amarone, is in itself a serious recommendation to get one!".
We definitely agree!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like
Valpolicella Superiore 2013 Dal Forno Romano has deep ruby color and an impressively complex nose, with aromas of black cherry, plum, blackberry, vanilla, tobacco, cinnamon, clove, ink, mimosa, and evening primrose.

On the palate, it has impressive structure, with full body, juicy, intense tannins, and crisp acidity. Ripe sour cherry, blackberry, raspberry jam, vanilla, pepper, cinnamon, tea, forest floor, leather, and tobacco fill up the palate.
Technical stuff
Color Red
Type Dry
Year 2013
Alcohol 15%
Origin Verona, Valpolicella
Variety Corvina, Corvina Grossa, Rondinella, Croatina, Oseleta
Bottle Size 750ml
Barrique 24 months
Serving temperature 17°C
Aging 10+ years
Closure Cork
Organic No

VALPOLICELLA SUPERIORE 2013 - DAL FORNO ROMANO

PAIR IT

with wild boar braised with red wine and plums, beef fillet with mavrodaphne sauce and mashed potatoes, beef cheeks ragu with pappardelle, or a beef osso buco with a spicy red sauce.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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