Romano Dal Forno
Valpolicella Superiore Monte Lodoletta 2018
Other years:
2019| Denomination | DOC Valpolicella Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 35% Rondinella, 5% Molinara |
| Aging | After racking, it rests for 4 days in tanks to decant, then goes into barriques for 30 months; blending of the barriques with the addition of 10–15% Amarone from the same vintage, filtration and bottling; bottle ageing for 4 months before sale. |
| Other years | 2019 |
- Origin: Valpolicella Superiore DOC 2018, still red wine in a 0.75 litre format
- Grape variety: 60% Corvina, 35% Rondinella, 5% Molinara, enriched with 10-15% Amarone
- Vinification: fermentation in steel at 28°C for 6-8 days, and decanting for 4 days
- Ageing: matured for 30 months in barrique and 4 months in bottle, with filtration
- Profile: intense ruby, notes of ripe red fruit and almonds, velvety and tannic
Description
What kind of wine is it
Romano Dal Forno Valpolicella Superiore Monte Lodoletta is a still red wine with a harmonious and structured profile. Made from a skilful blend of native grapes such as Corvina, Rondinella and Molinara, it appears in the glass with a very intense ruby hue. The aromatic bouquet opens with clear notes of ripe red fruit, enhanced by hints of dried fruit such as walnuts and almonds. On the palate it is enveloping and velvety, supported by significant tannins and characterised by a long finish with echoes of spirit-soaked fruit.
Where does it come from
This expression of Valpolicella Superiore originates in Veneto, within the historic Monte Lodoletta area. The rows cultivated by Romano Dal Forno take root in alluvial soil, whose distinctive composition rich in stones, silt and clay gives the wine great depth and flavour definition. The Venetian terroir enhances the qualities of the planted varieties, ensuring perfect ripening of the grapes and giving the glass its characteristic structural power.
How is it produced
Vinification begins in October with the manual selection of the bunches. The must ferments naturally in temperature-controlled steel tanks for several days, followed by a brief decanting. The wine then rests for thirty months in barrels, developing complexity and roundness. During the blending phase, the blend is enriched with a targeted addition of Amarone, a technique that amplifies its aromatic richness. After careful filtration, the process concludes with a final maturation of four months before release.
History and Curiosities
Since 1983, Romano Dal Forno has made Monte Lodoletta an icon of Valpolicella Superiore DOC, challenging traditional conventions. The 2018 vintage, awarded 95 points by James Suckling, embodies Venetian excellence at its highest level. The exclusive ageing in barrique is enhanced by the addition of 10-15% Amarone from the same harvest: this bold technique gives the wine a velvety structure, blending significant tannins with unparalleled aromatic finesse.
Awards
-
2018
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2018
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1983
- Oenologist: Romano Dal Forno
- Bottles produced: 48.000
- Hectares: 34
| Name | Romano Dal Forno Valpolicella Superiore Monte Lodoletta 2018 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 60% Corvina, 35% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Romano Dal Forno |
| Story | History and Curiosities Since 1983, Romano Dal Forno has made Monte Lodoletta an icon of Valpolicella Superiore DOC, challenging traditional conventions. The 2018 vintage, awarded 95 points by James Suckling, embodies Venetian excellence at its highest level. The exclusive ageing in barrique is enhanced by the addition of 10 5% Amarone from the same harvest: this bold technique gives the wine a velvety structure, blending significant tannins with unparalleled aromatic finesse. |
| Origin | Valpolicella (Veneto), Italy |
| Soil composition | Of alluvial origin composed of 70% coarse fragments, 15% silt and 15% clay. |
| Harvest | From 10 to 25 October (harvest with manual selection of the best bunches) |
| Fermentation temperature | Circa 28 °C |
| Fermentation | 6–8 days |
| Production technique | Fermentation in stainless steel tanks at controlled temperature (about 28 °C) for 6–8 days; decanting in tanks for 4 days; ageing in barriques for 30 months; filtration and bottling; ageing in bottle for 4 months. |
| Wine making | Natural fermentation in temperature-controlled steel tanks (around 28 °C) for 6–8 days; after racking, decantation in tanks for 4 days; ageing in barriques for 30 months; blending of the various barriques with the addition of 10–15% Amarone of the same vintage, filtration and bottling; ageing in bottle for 4 months. |
| Aging | After racking, it rests for 4 days in tanks to decant, then goes into barriques for 30 months; blending of the barriques with the addition of 10–15% Amarone from the same vintage, filtration and bottling; bottle ageing for 4 months before sale. |
| Allergens | Contains sulphites |