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The tasting |
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Intense ruby red. |
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Magnificent aromas of red and black fruits, especially cherry, underlined by roasted and cocoa-flavored nuances. |
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Full-bodied and rich, this wine is a truly enchanting experience, revealing a supple, elegant body, with fine and silky tannins and a persistent, breathtakingly precise finish. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Lamb tagine with prunes and almonds, duck confit on a potato crush with black truffle. |
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From now until 2045 and more for enthusiasts. |
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The estate and the wine |
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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. |
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The 2015 Red Amarone della Valpolicella is a masterpiece, without doubt one of the greatest successes of Italy to date, according to Parker... Produced only in the great years from the oldest vines of the estate, it deploys phenomenal aromas of fruit coupled with a powerful finish, with flavors of black fruits, spices, camphor, and toast. The berries are aged for 3 months, which gives the wine all its strength and elegance since 100 kg of grapes yields only 15 liters of this precious nectar! A bottle for inveterate lovers of the genre, which will go down in history. Rated 97/100 by Parker. |
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Manual harvest from September 20th to October 25th in order to select the best grapes. The grapes are left to rest for 3 months in ventilated trays before being pressed in December. Fermentation at a controlled temperature of 28°C. Aged for 36 months in barrels and then aged in bottles for 24 months. |
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AWARDS |
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Robert Parker: 97/100 |
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