2011 Dal Forno Romano Valpolicella Superiore Monte Lodoletta Magnum

The godfathers of Amarone are undoubtedly Quintarelli and the legendary Romano Dal Forno, and they are among the absolute top wines of Valpolicella and Amarone, so naturally, Dal Forno is a must-have in the Gran Cru range. Dal Forno produces wine in an almost manic way, focusing solely on quality, not quantity. Romano knows not only every vine in his vineyard, but even every bunch. At the Fattoria, each bunch is inspected individually, and only the finest grapes are selected for his winemaking. Dal Forno represents perfection.

Romano Dal Forno's Valpocicella Classico Superiore comes from a vineyard situated on a terroir of 70% gravel, 15% silt, and 15% clay. The wine is a blend of the typical grape varieties: 70% Corvina Grossa, 20% Rondinella, 5% Croatina, and 5% Oseleta. Pressing takes place in early November after the grapes have been hand-picked. Fermentation takes place in stainless steel tanks at a controlled temperature of 28°C, with automatic agitation, for 15 days, with the last two days being used for the final maceration. The Valpolicella rests for several days, after which it is decanted and aged for 36 months in new barrels. After mass filtration, the wine is bottled and aged for a further 24 months. On the nose, this beautiful Valpolicella has lovely notes of blueberry, blackberry, cherry, and chocolate. The powerful tannins give structure to this wine. The perfect symbiosis with the velvety aromas of sweet spices and jam envelops the palate and delights the senses. The result of this lengthy process pays off, creating a wine with intense aromas.

The Valpolicella pairs well with roasted meats such as beef, lamb, and veal, as well as game like venison, rabbit, and wild boar. It also pairs well with tomato- or truffle-based pasta dishes. It also pairs well with strong cheeses.

This is a magnum edition in OWC/1 - Even tastier, more festive and with a longer drinking window.