Romano Dal Forno
Valpolicella Superiore Monte Lodoletta 2019
Other years:
2018| 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 enters barriques for 30 months; blending of the barriques and bottling; ageing in bottle for 4 months. |
| Other years | 2018 |
- Name and style: Still red Valpolicella Superiore DOC, vintage 2019, 0.75 l bottle
- Classic blend: 60% Corvina, 35% Rondinella, 5% Molinara; alcohol content 14.5%
- Careful vinification: spontaneous fermentation in steel at 28°C for 6-8 days
- Ageing: matured for 30 months in barriques with the addition of 10-15% Amarone
- Profile: notes of red fruit, walnuts and almonds; velvety; ideal with meats and cheeses
Description
What kind of wine it is
The Valpolicella Superiore Monte Lodoletta by Romano Dal Forno is an exceptionally high-quality red wine, distinguished by its structure and depth. Made from a blend of Corvina, Rondinella and Molinara, it reveals an impenetrable ruby red colour in the glass. On the nose, it offers enveloping aromas of ripe red fruit, enriched by clear notes of dried fruit, walnuts and almonds. On the palate, it expresses a harmonious and velvety character, supported by a dense tannic texture that leads to a persistent finish of fruit in alcohol.
Where it comes from
This wine originates in the heart of Valpolicella, in Veneto, a region renowned for its winemaking tradition. The vines take root in alluvial soils, rich in stones, silt and clay: a mineral composition that gives the sip a marked solidity. The grapes are harvested during a strict harvest in October, ensuring the perfect ripeness of the bunches. The character of the terroir emerges strongly, giving the product a pronounced colour intensity and richness of flavour.
How it is produced
The process begins with a natural fermentation in steel at a controlled temperature for about a week, followed by a decanting phase. Subsequently, the wine matures in barrels for thirty months. During blending, the structure is further enhanced by the addition of a portion of Amarone, which increases its complexity. After bottling, the wine rests for a further four months before being released. Due to its impressive character, it is ideal paired with red meats, game and mature cheeses.
History and Curiosities
The Valpolicella Superiore Monte Lodoletta 2019 fully embodies the vision of Romano Dal Forno. The result of a meticulous October harvest on alluvial soils rich in stones, the wine undergoes a natural fermentation followed by a lengthy thirty-month maturation in barriques. The velvety harmony and structured tannins are further enhanced by the skilful addition of Amarone from the same vintage during the final blending. Highly acclaimed by critics, this exceptional glass represents the pinnacle of quality in Venetian winemaking.
Awards
-
2019
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2019
98/100
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.
-
2019
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
15 - 25 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 2019 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2019 |
| 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 The Valpolicella Superiore Monte Lodoletta 2019 fully embodies the vision of Romano Dal Forno. The result of a meticulous October harvest on alluvial soils rich in stones, the wine undergoes a natural fermentation followed by a lengthy thirty-month maturation in barriques. The velvety harmony and structured tannins are further enhanced by the skilful addition of Amarone from the same vintage during the final blending. Highly acclaimed by critics, this exceptional glass represents the pinnacle of quality in Venetian winemaking. |
| Origin | Valpolicella, Veneto |
| Soil composition | Of alluvial origin, composed of 70% coarse fragments, 15% silt and 15% clay. |
| Harvest | From 10 to 25 October |
| Fermentation temperature | Circa 28 °C |
| Fermentation | 6-8 days |
| Production technique | Natural fermentation in temperature-controlled steel tanks; ageing in barriques; filtration and bottling |
| Wine making | Natural fermentation in stainless steel tanks with temperature control (around 28°C) for 6-8 days; after racking, decanting for 4 days in tanks, then ageing in barriques for 30 months; bottling with blending of the barriques, addition of 10 5% Amarone from the same vintage, filtration and bottling; bottle ageing for 4 months. |
| Aging | After racking, it rests for 4 days in tanks to decant, then enters barriques for 30 months; blending of the barriques and bottling; ageing in bottle for 4 months. |
| Allergens | Contains sulphites |