Romano Dal Forno
Amarone della Valpolicella Monte Lodoletta 2011
| Denomination | DOC Amarone della Valpolicella |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvinone, 20% Rondinella, 10% Croatina, 10% Oseleta, Corvina |
| Aging | Aged in new barriques for 5 years, then blended, filtered, bottled and aged in bottle for one year. |
- Name and vintage: Amarone della Valpolicella DOCG Monte Lodoletta 2011
- Grape variety: Corvinone 60%, Rondinella 20%, other native varieties 20%
- Method: drying in ventilated rooms and natural fermentation with indigenous yeasts
- Ageing: 5 years in new barriques, then 1 year in bottle
- Taste and pairings: notes of liquorice, cocoa, plum and cherry; ideal with game
Description
What kind of wine it is
The Amarone della Valpolicella Monte Lodoletta by Dal Forno Romano is a red wine of exceptional depth, encapsulating the soul of the Veneto region. This blend originates from the union of Corvinone, Rondinella, Croatina, Oseleta and Corvina grapes, offering a structured profile of rare intensity. To the eye, it displays a deep ruby red colour, revealing on the nose aromas of liquorice and cocoa intertwined with notes of plum and cherry jam. On the palate, it is enveloping and smooth, supported by a firm and noble tannic structure, ideal for accompanying rich dishes such as game, lamb and mature cheeses.
Where it comes from
The roots of this red lie in the heart of Valpolicella, specifically in the Monte Lodoletta area. The vineyards, over ten years old, grow on alluvial soil characterised by a complex matrix of stones, silt and clay. This unique geological composition ensures ideal drainage and gives the wine its typical distinct tannic structure. The characteristics of the land are directly reflected in the extraordinary aromatic concentration and the imposing structure that define the identity of this prestigious interpretation.
How it is produced
The process begins with the autumn harvest, during which the best bunches are selected for careful drying in ventilated rooms. Afterwards, following further manual cleaning of the grapes, pressing takes place. The natural fermentation is started by indigenous yeasts in temperature-controlled steel tanks for about a month, ending with a maceration phase. The wine's complexity develops during a long ageing of five years in new barrels, concluding with the final blend and a further period of rest to ensure the achievement of perfect sensory harmony.
History and Curiosities
The Amarone Monte Lodoletta 2011 by Romano Dal Forno embodies the ingenuity of a producer who has managed to redefine Valpolicella. Thanks to a meticulous drying process and a rigorous manual selection before the March pressing, this red wine acquires extraordinary structural richness. The impressive ageing of five years in new barriques, followed by a further year in the bottle, ensures unparalleled elegance. A true masterpiece, consecrated by internationally outstanding scores, including an impressive 99 points from Decanter.
Awards
-
2011
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2011
99/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2011
97/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2011
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
2 hours
- Start up year: 1983
- Oenologist: Romano Dal Forno
- Bottles produced: 48.000
- Hectares: 34
| Name | Romano Dal Forno Amarone della Valpolicella Monte Lodoletta 2011 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOC |
| Vintage | 2011 |
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Grape varieties | 60% Corvinone, 20% Rondinella, 10% Croatina, 10% Oseleta, Corvina |
| Country | Italy |
| Region | Veneto |
| Vendor | Romano Dal Forno |
| Story | History and Curiosities The Amarone Monte Lodoletta 2011 by Romano Dal Forno embodies the ingenuity of a producer who has managed to redefine Valpolicella. Thanks to a meticulous drying process and a rigorous manual selection before the March pressing, this red wine acquires extraordinary structural richness. The impressive ageing of five years in new barriques, followed by a further year in the bottle, ensures unparalleled elegance. A true masterpiece, consecrated by internationally outstanding scores, including an impressive 99 points from Decanter. |
| Origin | Valpolicella, Veneto |
| Soil composition | Of alluvial origin, composed of 70% stones, 15% silt and 15% clay. |
| Harvest | From 25 September to 15 October |
| Fermentation temperature | 25-26 °C |
| Fermentation | Approximately 30 days |
| Production technique | Crushing with manual removal of all spoiled grapes during the months of drying; natural fermentation in temperature-controlled steel tanks; ageing in new barriques for 5 years. |
| Wine making | Harvest from 25 September to 15 October with selection of the best bunches; drying in well-ventilated rooms; manual removal of spoiled berries and crushing at the beginning of March; natural fermentation in stainless steel tanks at a controlled temperature (25-26 °C) for about 30 days with a final maceration of about 6 days; ageing in new barriques for 5 years; blending, filtration, bottling and ageing in bottle for one year. |
| Aging | Aged in new barriques for 5 years, then blended, filtered, bottled and aged in bottle for one year. |
| Allergens | Contains sulphites |