Dal Forno Romano : Valpolicella Superiore 2019

Characteristics and tasting notes of the Valpolicella Superiore 2019 from Dal Forno Romano

Tasting Notes

Appearance
The colour reveals an intense, deep ruby red, with great visual density and thick legs.

Nose
The bouquet is expressive and complex, offering multiple layers of aromas. It reveals scents of ripe black and red fruits such as cherry, plum and cranberry, enhanced by notes of chocolate, mocha, sweet spices and fine wood.

Palate
Powerful and elegant, the attack is creamy and juicy. The wine shows rich material, supported by firm yet well-integrated tannins. It reveals fine aromatic intensity around blueberry, blackberry, jam and spices, extending into a long, persistent finish.

Food and wine pairing

This characterful wine pairs beautifully with grilled or braised red meats, roasted poultry, as well as game dishes. It also matches perfectly with long-aged hard cheeses.

Serving and cellaring

To fully appreciate this Valpolicella Superiore 2019, serving between 16 and 18°C is recommended, with prior decanting. Boasting remarkable ageing potential, it will need a few more years to soften its structure and can evolve favourably for ten years or more.

A Valpolicella Superiore of exceptional concentration

The estate

Officially founded in 1983, the Dal Forno Romano estate quickly established itself as an essential name in Veneto. Located in the Illasi valley, the estate now spans nearly 35 hectares. Currently run by Romano Dal Forno and his three sons, Michele, Luca and Marco, the family estate is renowned for its radical approach. By combining very high-density viticulture with cutting-edge techniques, the estate produces wines of extreme concentration, redefining the region's quality standards.

The vineyard

The grapes for this Valpolicella Superiore come from the Monte Lodoletta terroir, located at around 300 metres of altitude. The vines benefit from a very sunny exposure on alluvial soils, made up of 70% gravel, 15% silt and 15% clay. The agronomic management stands out for its exceptional planting density, reaching up to 12,800 vines per hectare, drastically limiting yields. Harvesting is done by hand, with meticulous selection of the best bunches.

The vintage

The year 2019 was particularly demanding, marked by strong weather variations. After a mild, dry winter, April and May experienced significant rainfall. June proved very warm, followed by a cooler, foggier July, which delayed the harvest by several weeks.

Winemaking and ageing

To craft this Valpolicella Superiore 2019, the grapes undergo drying in ventilated rooms for around one to one and a half months. Fermentation takes place in temperature-controlled stainless steel tanks at around 28°C for about two weeks, with automatic punching down of the cap. The wine is aged for 36 months in new barrels (70% French oak and 30% American oak). It then matures for a long period in bottle before being released, approximately seven years after harvest.

Grape varieties

The blend consists of 60% Corvina, 15% Croatina, 10% Corvinone, 10% Oseleta and 5% Rondinella.