Dal Forno Romano : Amarone Della Valpolicella 2011

Characteristics and tasting notes of the 2011 Amarone Della Valpolicella by Dal Forno Romano

Tasting notes

Appearance
This wine reveals a particularly dark and dense ruby red colour, almost impenetrable, adorned with subtle garnet hues that reflect its evolution.

Nose
The aromatic bouquet is abundant and remarkably complex. It expresses intense aromas of ripe black and red fruits, such as blueberry and amarena cherry, harmoniously intertwined with notes of dark chocolate, cocoa and vanilla, along with hints of truffle, leather, tobacco and sweet spices.

Palate
Remarkably powerful and full-bodied, the palate offers a dense structure supported by beautifully polished, velvety tannins. Despite its richness, the whole retains a surprising freshness. The finish lingers on persistent flavours of black fruits, undergrowth and cocoa.

Food and wine pairing
This exceptional cuvée enhances rich and flavourful dishes. It pairs perfectly with grilled red meats, roasts, braised meats, as well as game such as wild boar, venison or hare. Well-aged hard cheeses also make an excellent choice. Finally, this wine can be fully enjoyed on its own, as a true meditation wine.

Serving and cellaring
To fully enjoy the 2011 Amarone Della Valpolicella, it is recommended to serve it at a temperature between 18 and 20°C, ideally in a large balloon-shaped glass to enhance its aeration. Endowed with exceptional ageing potential, this vintage is built to last for decades and can be cellared until around 2037.

A great Amarone della Valpolicella from Veneto by Dal Forno Romano

The estate
Officially founded in 1983 by Romano Dal Forno, the Dal Forno Romano estate is a true benchmark in Veneto. Today, it is his son, Marco Dal Forno, who heads this family-owned property of around 34 hectares. Renowned worldwide, the brand has established itself thanks to a radical and perfectionist vision of viticulture, combining cutting-edge drying techniques with a deep respect for terroir. The estate produces wines of rare concentration and elegance, which have become true emblems of their region.

The vineyard
The grapes used for this great Amarone della Valpolicella come exclusively from the Monte Lodoletta terroir, located in the Val d'Illasi at an altitude of around 300 metres. The vines, over ten years old, benefit from excellent sun exposure and constant natural ventilation. The alluvial soil is composed of a rich mineral skeleton with 70% gravel, complemented by 15% silt and 15% clay, ensuring optimal drainage.

The vintage
The year 2011 stood out for its drier climate compared to the two previous years. Spring brought average temperatures with little rainfall. Although rain returned in June and July, a violent hailstorm reduced the harvest by 30%. August proved to be particularly hot and dry, with peaks reaching 39°C. Fortunately, the cooler plots helped preserve the acidity of the grapes. Harvesting began in the first week of September under ideal weather conditions.

Winemaking and ageing
The production of the 2011 Amarone Della Valpolicella begins with a rigorous double manual selection of the best bunches, which are then placed in small crates for a three-month drying period in highly ventilated rooms. Fermentation takes place in temperature-controlled steel tanks at around 28°C for about fifteen days, with automatic punching down of the cap. In mid-January, the wine is transferred into new French oak barrels, where it undergoes a very slow fermentation over 18 months. Total barrel ageing lasts 24 months, followed by lengthy bottle ageing before release.

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