Romano Dal Forno
Valpolicella Superiore Monte Lodoletta 2019
Other years:
2018| Denomination | DOC Valpolicella Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 35% Rondinella, 5% Molinara |
| Aging | After racking, it stays 4 days in tanks to decant, then goes into barriques for 30 months. Bottling: blending of the various barriques, addition of 10-15% Amarone of the same vintage, filtering and then bottling. Matured in bottle for 4 months and then put on sale |
| Other years | 2018 |
Description
Still red wine from Valpolicella Superiore DOC, 14.5% ABV, produced by Romano Dal Forno. Blend: 60% Corvina, 35% Rondinella, 5% Molinara. 0.75L bottle, 2018 vintage. A wine that embodies the passion and dedication of a producer who has revolutionized winemaking. Natural fermentation in temperature-controlled steel tanks (approximately 28 degrees) for 6-8 days. After racking, the wine rests in tanks for 4 days to decant, then ages in barriques for 30 months. Bottling: blending of the various barriques, adding 10.5% Amarone from the same vintage, filtering, and then bottling. Aromas of ripe red fruit, with notes of dried fruit, particularly walnuts and almonds. Very intense ruby red color. Harmonious and velvety, with strong tannins and a finish of spirit-preserved fruit.
Awards
-
2019
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2019
98/100
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.
-
2019
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
3One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1983
- Oenologist: Romano Dal Forno
- Bottles produced: 48.000
- Hectares: 34
| Name | Romano Dal Forno Valpolicella Superiore Monte Lodoletta 2019 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 60% Corvina, 35% Rondinella, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Romano Dal Forno |
| Soil composition | Of alluvial origin composed of 70% skeleton, 15% silt, and 15% clay. |
| Harvest | From 10th to 25th October, after selection of the best bunches. |
| Wine making | Natural fermentation in temperature-controlled stainless steel tanks (approx. 28 degrees) for 6 - 8 days. |
| Aging | After racking, it stays 4 days in tanks to decant, then goes into barriques for 30 months. Bottling: blending of the various barriques, addition of 10 5% Amarone of the same vintage, filtering and then bottling. Matured in bottle for 4 months and then put on sale |
| Allergens | Contains sulphites |