Valpolicella Superiore is the result of the same strict criteria adopted to produce Amarone.
Since the 2002 vintage, the grapes that become Valpolicella have been undergoing a drying process that lasts approximately one and a half months.
The result is an intense and aromatic wine that boasts a higher class than the one where tradition and territory have been placing it.
To the palate it presents hints of vanilla, blueberry, blackberry, cherry, chocolate, sweet spices and confiture.
This wine is suited to accompany and enhance rich dishes featuring red meat, grilled and braised meats as well as seasoned and strong flavored cheeses.
SOIL: Originated from alluvial plains, composed of 70% gravel, 15% silt and 15% clay.
HARVEST TIME: From 15th September to 30th October, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in plastic plateaux and are then left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.
BLEND OF GRAPES: 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina, 5% Oseleta.
PRESSING: Pressing normally takes place in the first few days of November after a further manual control of each bunch of grapes has been carried out, in order to remove any grape that has been damaged during the drying period.
FERMENTATION: Fermentation takes place in steel tanks at a controlled temperature of around 28°, which are equipped with a sophisticated computerised system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.
AGING: After the racking process, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decantation and, subsequently, is placed in new barriques to mature for 24 long months.
BOTTLING: The final phase of the production process, which takes place once assembly of the barriques has finished and mass filtration has been obtained. The wine is bottled and left to age for a further 36 months before the final product is ready for sale.
VALPOLICELLA 2009 – Wine Spectator
Voto: 91
Reviewer: Alison Napjus
Data premiazione: 30-set-15
“A dense, savory red, with rich, smoky minerality underscoring the flavors of cherry compote, graphite, herbed black olive and star anise. The supple tannins form a firm, well-knit frame. Spicy and chewy on the lasting finish. Best from 2017 through 2029.”
VALPOLICELLA 2010 – Wine Spectator
Voto: 92
Reviewer: Alison Napjus
Data premiazione: 31-ott-16
“Leather, spice, violet and smoke aromas and flavors are an aromatic entry for this expressive red, wafting through notes of plumped black cherry, underbrush and smoky mineral. Firm and dense, but with an overall sense of finesse to the marriage of structure and flavor. Drink now through 2025. ”
VALPOLICELLA 2009 – Wine Advocate
Voto: 94+
Reviewer: Monica Larner
Data premiazione: 29-dic-14
“Built like a tank, the 2009 Valpolicella Superiore Monte Lodoletta is a masterful achievement. This wine shows so beautifully, especially in a warm but balanced vintage like 2009. The fruit is expressive and articulate with deep layers of blackberry preserves, dried cherry, dark chocolate, espresso bean, mesquite smoke and soy sauce. The mouthfeel is super rich and concentrated as the Dal Forno signature style would dictate. The tannic bite is still strong and this wine needs a few more years to stretch out its muscular build. I’d suggest drinking it after 2018.”
VALPOLICELLA 2010 – Wine Advocate
Voto: 95
Reviewer: Monica Larner
Data premiazione: 31-mag-17
“The 2010 Valpolicella Superiore Monte Lodoletta is more precise and focused compared to the 2011 edition that I tasted at the estate at the same time. This was not an easy vintage in Valpolicella compared to other parts of Italy that enjoyed a classic growing season. Instead, this Northern corner of Italy suffered from heavy rains and some hail damage. Overall yields were lower as a result. But the wine sings in terms of its brightness and aromatic intensity today. The expressive bouquet covers all the bases from black fruit to spice to drying mineral or flint. All of these elements conspire to bring robust flavors together with smooth and seamless transitions.”
VALPOLICELLA 2011 – Wine Advocate
Voto: 93
Reviewer: Monica Larner
Data premiazione: 31-mag-17
“The 2011 Valpolicella Superiore Monte Lodoletta is a darkly concentrated but carefully balanced expression that only the most expert vintner can pull off with success. Consider that the dry extract is a massive 48 grams per liter. In fact, there is some minor precipitation of color matter even at this relatively young age. This wine was aged in new oak for two years (instead of the standard three years) with four years bottle (instead of three). That extra year in glass served to help the wine integrate and to reduce micro-oxygenation. The bouquet is bright and fragrant with floral notes of rose and violet that are rare to find in Valpolicella. There are faint tertiary notes as well that add to the complexity. You will find cured leather and savory spice. The finish offers enough acidity to refresh the palate, following that considerable density and thickness.”
VALPOLICELLA 2009 – Jancis Robinson
Voto: 17
Reviewer: Walter Spelling
Data premiazione: 6-mar-17
“Impenetrably deep ruby. Super-charged cherry nose with a hint of menthol and garden herbs. Surely these are dried grapes? [Indeed, the bunches were dried for 45 days.] Seriously concentrated palate enhanced by perfectly focused, bright acidity and bags of slightly drying, bitter tannins. Almost Amarone-like in its constitution and concentration. Extreme yet serious stuff. ”
VALPOLICELLA 2011 – Jancis Robinson
Voto: 16,5
Reviewer: Walter Spelling
Data premiazione: 6-mar-17
“Impenetrable crimson. Opulently sweet, dusty oak and dark fruit nose with minty, creamy notes. Skilfully done, but you do have to like oak a lot. Intense and concentrated dark fruit well balanced by acidity and with quite a bit of (oak) tannins, suggesting this could do with much more age.”
VALPOLICELLA 2009 – Vinous
Voto: 92
Reviewer: Antonio Galloni
Data premiazione: lug-15
“Black cherries, plums, graphite, tapenade, melted road tar and game hits the palate as Romano Dal Forno’s 2009 Valpolicella Superiore shows off its personality. The 2009 brings together the signature richness of a wine made from 100% dried fruit with distinctly wild, almost Syrah-like overtones. Inky and intense, with considerable tannic backbone, the 2009 is really more of a junior Amarone than a Valpolicella. Readers will want to give this super-expressive wine another few years in the cellar, but there is a lot to like, even today.”
VALPOLICELLA 2009 – International Wine Report -(2015 Top 100 Wines #11)
Voto: 95
Reviewer: Joe D’Angelo
Data premiazione: ott-15
“The 2009 growing season was a bit of a challenge for winemakers in the region, but you would never know when tasting this simply stunning wine from Romano Dal Forno. It displays a wonderful dark, opaque, almost black color, followed by complex aromas, consisting of sweet dark cherries and ripe black berries, exotic spices, dark chocolate, leather, dusty minerals, violets, cherry-tobacco and even a touch of raisin come through with air. The full body is dense and layered, but remains beautifully balanced and structured. This shows a remarkable balance of power and finesse as it continues to deliver loads of sweet dark fruits and exotic spices all the way through the long, persistent finish. Today, this is already such a compelling wine and does become accessible given extended air contact. However, there is no doubt it will certainly benefit even further if allowed from some time to evolve. ”
VALPOLICELLA 2010 – International Wine Report
Voto: 96
Reviewer: Joe D’Angelo
Data premiazione: mag-17
“The 2010 Valpolicella Superiore is a utterly fascinating wine from Dal Forno in this vintage. Composed from 70% Corvina and Corvina Grossa, 20% Rondinella, 5% Croatina, 5% Oseleta, the selected grapes are then placed in plastic plateaux and are left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow. After the racking process, the Valpolicella rests for a few days in stainless steel tanks and subsequently is placed in new barriques to mature for 36 long months. The result is a wine which displays a pitch dark, inky color, followed by complex aromatics of ripe black currants, black cherries, mission figs woven together with espresso, grilled herbs, bittersweet chocolate, graphite and some earthy loam and straw characteristics all taking shape in this seductive Valpolicella. On this palate this is full-bodied with beautifully polished tannins and remarkable overall structure and balance, with impressive minerality at it core. It all comes together beautifully on the long, expansive finish which lingers on and on. It seems as if this wine continues to improve in quality each vintage, and the 2010 is the most compelling Valpolicella I have ever tasted from the estate. Overall, this is another total success from the Dal Forno Family.”
Valpolicella