|
|
|
|
|
|
The tasting |
|
|
Bright dark red. |
|
| | |
|
Powerful and delicate with beautiful aromas of small red and black berries underlined by a light toasted touch. |
|
| | |
|
Rich and supple, this cuvée delivers a broad palate with coated tannins, a balanced structure that has taken advantage of the time to develop a patina and offer a refined and impressive wine. |
|
|
|
The sommelier's advice |
|
|
Serve at 16 to 18°C. |
|
| | |
|
Osso-Bucco, saffron risotto with porcini mushrooms, sautéed pork and creamy polenta, artisanal Italian charcuterie. |
|
| | |
|
From now until 2035 and more for enthusiasts |
|
|
|
The estate and the wine |
|
|
Dal Forno is one of Italy's true living legends and has become one of the most famous estates in the Italian wine industry in just four decades. Under the impetus of Romano Dal Forno, this family-owned winery located east of Verona has distinguished itself by the quality of its wines, which are true ambassadors of Italian excellence.
It is with an undiminished and obsessive passion that Romano has succeeded, in the space of forty years, in forging an impressive success story. The very high density of the vineyard - almost 13,000 vines per hectare - and an extremely rigorous selection of the vines, favoring the most qualitative varieties such as oseleta, lead to the elaboration of three unique wines that require the full attention and care of the winemaker.
Of course, the careful maturation and the meticulous care given to the passerillage allow Romano Dal Forno to reach the absolute peak of Amarone and Valpolicella expression. |
|
| | |
|
Recognized as the best wine in Italy by the great Italian institution "Best Italian Wine Awards", the 2015 Red Valpolicella Superiore offers an exceptional aromatic intensity, the result of a long passerillage of 4 to 6 weeks. It is concentrated, generous, and well-balanced, and in this hot vintage, it gives back an astonishing freshness and a well-balanced structure. A tour de force nourished by years of experimentation, which today offers these smoky aromas of spices and black fruits that are so bewitching, solid tannins, and a rare complexity. Ready for a very long aging. Rated 94+/100 by Parker. |
|
| | |
|
Manual harvest from September 15th to October 30th. Natural drying of the grapes placed on trays for 45 days. Fermentation in vats at a controlled temperature of 28°C. Aged in new barrels for 36 months. Aged in bottle for 24 months before release. |
|
|
|
AWARDS |
|
|
Robert Parker: 94+/100 |
|
|
|
