Dal Forno Romano : Valpolicella Superiore 2015

Characteristics and tasting tips for the Valpolicella Superiore 2015 from Dal Forno Romano

Tasting

Appearance

The appearance reveals a deep red color with garnet highlights.

Nose

The nose opens with a complex and generous bouquet of ripe black fruit (cassis, blackberry, blueberry) accompanied by notes of plum and black cherry. Aromas of sweet spices (Ceylon cinnamon, clove) mingle with floral touches of dried rose and gardenia. Aeration reveals tertiary nuances of incense, wet earth, cocoa, and fresh mint, as well as a mineral dimension evoking hot iron.

Palate

On the palate, this wine stands out for its fullness and elegance. The attack unveils flavors of cooked black cherry and blackberry paste, followed by savory notes of earth, graphite, and Earl Grey tea. The tannins are velvety and fine, providing structure and definition without any roughness. Despite its remarkable concentration, the wine retains a vibrant freshness thanks to well-present acidity. The long and persistent finish lingers on aromas of dried fruit, spices, and minerality, with touches of balsamic and tobacco.

Food and wine pairing

This Valpolicella Superiore 2015 is the ideal accompaniment to grilled red meats such as a rib steak or a roast leg of lamb. It also pairs very well with aged cheeses such as Parmigiano-Reggiano or Gorgonzola. Mushroom-based preparations, particularly pasta dishes with porcini or morel mushrooms, also make for excellent pairings. For more daring combinations, this wine can accompany smoked meats or dishes rich in umami.

Service and storage

The Valpolicella Superiore 2015 can be enjoyed now but will continue to evolve until at least 2033, if not beyond. It is recommended to serve it at a temperature between 16 and 18°C. Decanting for one hour will allow the wine to fully reveal its aromatic complexity.

An exceptional Valpolicella Superiore from Veneto by Dal Forno Romano

The estate

Founded in 1983 by Romano Dal Forno in the Val d'Illasi in Veneto, the Dal Forno Romano estate has established itself as an essential reference for Valpolicella wines. Today, the property is managed by Marco Dal Forno, the founder's son, who took the reins of the operation starting with the 2020 vintage. The estate spans approximately 34 hectares of proprietary vineyards. Dal Forno Romano distinguishes itself through its innovative approach, notably the application of the appassimento process to its entire production, and by its absolute commitment to quality rather than quantity. The estate's wines are internationally recognized for their concentration, complexity, and exceptional aging capacity.

The vineyard

The Valpolicella Superiore stems from vineyards located in the Val d'Illasi, east of Verona, at an altitude of approximately 300 meters. The soils are composed of 70% gravel, 15% silt, and 15% sand, of volcanic or calcareous origin, offering excellent natural drainage. This composition confers a distinctive mineral dimension to the wines. The vines are planted at a very high density (approximately 12,800 vines per hectare) and trained using the Guyot system. The vineyard is cultivated according to rigorous ecological principles, with systematic green harvesting during the summer to keep only the highest quality bunches. The grape varieties grown are Corvina (approx. 60%), Rondinella (approx. 5%), Croatina (approx. 15%), and Oseleta (approx. 10%), as well as Corvinone (approx. 10%).

The vintage

The 2015 vintage in Veneto was characterized by high temperatures throughout the growing season, though with cooler conditions during the harvest period. A hailstorm in late May reduced yields, thereby concentrating the juices and intensifying the aromas of the remaining grapes. Despite these hot conditions, Dal Forno Romano's expertise in vineyard management made it possible to preserve the freshness and structure characteristic of their wines. The 2015 vintage produced ripe, stylish wines endowed with an aging potential of twelve to fifteen years.

Winemaking and aging

The Valpolicella Superiore 2015 benefits from the appassimento process, traditionally reserved for Amarone. After rigorous selection at harvest, the grapes are placed on drying racks in drying rooms equipped with ventilation and temperature and humidity control systems. For this Valpolicella Superiore, the drying lasts approximately forty-five days, allowing for a concentration of aromas while preserving the wine's freshness. After pressing, vinification takes place in stainless steel tanks located in an underground cellar fifteen meters deep. Aging continues for thirty-six months in new French and American oak barrels, imparting complexity and perfect integration of woody notes to the wine.

Grape Varieties

Corvina, Rondinella, Croatina, Oseleta