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!
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.
