One of My Favorite Valpolicella’s

Today’s Story: Dal Forno Romano

Dal Forno Romano is a family-owned and operated estate winery established in 1983 in Val D’Illasi by Romano Dal Forno. Though the winery is relatively new (built in 1990), the Dal Forno family has owned the property where their vineyards sit for four generations and produced wines previously for the majority of that time. The wines since 1983, however, launched the Dal Forno family quickly to prominence with their big, beautiful, and true to variety style. The estate’s vineyards are all traditionally farmed and planted to indigenous varieties of Corvina, Corvinone, Rondinella, Oseleta, and Croatina, while Romano practices more modern techniques in the cellar. Though Dal Forno typically achieves incredibly high-quality fruit (barring any vintage challenges), they remain wildly rigorous in the selection process come harvest. The fermentation process is designed to extract as much character from the grapes as possible, while aging in oak barriques provides enough backbone to the wines without completely stealing the show.

Today’s Wine: 2013 Valpolicella Superiore Monte Lodoletta

70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina, and 5% Oseleta; 14.5% ABV

The 2013 Valpolicella Superiore is opaque deep ruby in color and almost black at its core. Given about 90 minutes to open up, the nose showcases aromas of black cherry, plum, blackcurrant, cedar spill, violet, smoked meat, cracked pepper, chocolate, and slate. Once in the mouth, this opulent yet elegant wine displays notes of blueberry, blackberry, tart cherry, rich tobacco, scorched earth, tar, chocolate, baking spice, and vanilla. This is full-bodied with medium (+) acidity, medium (+) but velvety tannins, and a long finish.

Price: $100. I think this is well worth its price tag, and Dal Forno Romano provides consistently delicious and high-quality wines across vintages that I’ve tried. This is also my go-to by the glass wine at one of my favorite wine bars here in Los Angeles. Pair with ribeye steak, roasted chicken with fig, or charcuterie and aged cheese.

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