| Producer | Dal Forno Romano |
| Country | Italy |
| Region | Veneto |
| Subregion | Valpolicella Superiore |
| Varietal | Corvina, Corvinone, Rondinella, Oseleta, Croatina |
| Vintage | 2019 |
| Sku | U1011198 |
| Size | 750ml |
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Valpolicella offers hints of blueberry, blackberry, cherry, and chocolate which emerge gradually as the wine breathes. The potent tannins, which give structure to this product, are in perfect symbiosis with the velvety aromas of sweet spices and jam, which envelop the palate and excite the senses.
Wow. A super-intense and perfumed wine with aromas of vibrant plums, restrained blood oranges, sweet spices, cloves, coconut, gardenias, milk and fresh mint. Full-bodied and smooth, with velvety, elegant tannins, great density and long, refreshing and balancing acidity. Sleek finish of graphite and licorice. Despite its concentration and dry extract, it shows lightness on the palate. Drinkable now, but at its peak in 10 years.
The 2019 Valpolicella Superiore Lodoletta is heavenly. A vivid blend of fresh black cherries combines with autumnal spice and almond paste, complicated by a whiff of orange-infused dark chocolate. Peppery rose tones and nuances of shaved cedar emerge over time. This is a model of elegance and refinement, silky-smooth and pliant, with radiant red-berried fruits and mineral tones offset by a tart tinge of citrus, all beautifully balanced by a core of vibrant acidity. The 2019 finishes exceptionally long and full of zesty tension, leaving a twang of bitter clove that pinches at the cheeks as hints of graphite linger. This is a fabulous rendition of Dal Forno’s Valpolicella, finishing at 14.5% alcohol and 0.6 grams of residual sugar per liter. Do not miss this beautiful beast. –E.G.
I had previously reviewed this wine before its commercial release. The Dal Forno Romano 2019 Valpolicella Superiore Monte Lodoletta is thickly extracted with inky black fruit and bitter spice. There is toasted cumin, road pavement and baked plum. The proprietary blend is 60% Corvina, 10% Corvinone, 5% Rondinella, 15% Croatina and 10% Oseleta that spends 36 months in French and American oak. Its over-the-top full-bodied style is marked by extreme concentration, tannins and evident sweetness.
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