Dal Forno Romano : Valpolicella Superiore 2014

Characteristics and tasting tips for the Valpolicella Superiore 2014 by Dal Forno Romano

Tasting

Appearance
The appearance unveils an intense and deep ruby red hue.

Nose
The nose reveals remarkable aromatic complexity with notes of ripe red and black fruit, particularly crushed strawberry, plum and sun-dried cherry. Spicy fragrances of cinnamon and clove are added, accompanied by nuances of vanilla and cedar. Floral and minty touches bring freshness, while tertiary aromas evoke forest floor, Earl Grey tea and dried lavender.

Palate
On the palate, this wine seduces with its velvety texture and glyceric concentration. The attack is both rich and lively, revealing flavors of tart blackberry and savory spices. The tannins are well-structured and perfectly integrated, supported by a citrus peel acidity that brings freshness and balance. The finish is persistent and fleshy, prolonging aromas of sandalwood and sweet spices.

Food and wine pairings
This Valpolicella Superiore 2014 is the ideal accompaniment to braised meats such as osso buco or beef daube. It also pairs perfectly with stewed game, wild mushroom dishes or a porcini mushroom risotto. Aged hard cheeses are also an excellent pairing.

Service and storage
This Valpolicella Superiore 2014 will benefit from aeration in a decanter one hour before serving. It is best enjoyed at a temperature between 16 and 18°C.

A powerful and refined Valpolicella Superiore from Veneto by Dal Forno Romano

The estate
Founded in 1983 by Romano Dal Forno in the Illasi Valley in Veneto, the Dal Forno Romano estate has established itself as one of the most prestigious in Italy. Today managed by Marco Dal Forno, the founder's son who remains an advisor, the family estate covers approximately 34 hectares of vines. The estate stands out for its philosophy combining respect for tradition and technological innovation in the service of quality. Romano Dal Forno, trained by the legendary Giuseppe Quintarelli, revolutionized the approach to Valpolicella by favoring drastically reduced yields and extended aging in new French oak barrels.

The vineyard
The Valpolicella Superiore Monte Lodoletta comes from vines located in the Illasi Valley, to the east of the Valpolicella zone, on hillsides rising to approximately 300 meters above sea level. The stony alluvial soils enriched with limestone and marl ensure excellent drainage while preserving good water retention. The vines, planted with the native grape varieties Corvina, Rondinella and Molinara, benefit from favorable exposure and fresh breezes descending from the Lessini mountains. Vineyard management prioritizes meticulous viticulture with summer green harvesting and rigorous selection of bunches at optimal maturity.

Winemaking and aging
After a meticulous manual harvest, the grapes for the Valpolicella Superiore 2014 undergo a double sorting, before and after the appassimento process. The bunches are dried for about a month and a half in rooms equipped with computer-controlled fans, ensuring homogeneous dehydration. Winemaking takes place in vacuum stainless steel tanks to prevent any oxidation, with maximum yet delicate extraction thanks to automated pistons. Aging takes place for 36 months in new French oak barrels, conferring structure, complexity and aging potential to this wine.

Grape varieties
Corvina (65%), Rondinella (30%), Molinara (5%)