2012 Dal Forno Romano Valpolicella Superiore, Veneto, Italy

2012 Dal Forno Romano Valpolicella Superiore, Veneto, Italy


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The Dal Forno family has been making wine since 1983, and has built a strong reputation as the most coveted producer for the finest collectible wines from Valpolicella.  This exquisite Valpolicella will mesmerize your senses as it is more like an elegant and refined Amarone.  Not for your pizza, it will certainly exceeds any and all expectations of what is one’s notion of a typical Valpolicella.

Located in Val D’Illasi, the estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rondinella, Oseleta and Croatina. The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level. The loose, alluvial soils, meticulous pruning and scrupulous viticultural techniques ensure remarkable-quality grapes. The Dal Fornos use traditional methods to grow the finest fruit, and then employ modern techniques to produce the best wines — classic in expression and modern in purity.

From September 15th to October 30th, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in a plastic plateaux and are then left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.

 Fermentation takes place in steel tanks at a controlled temperature of around 28°C. The tanks are equipped with a sophisticated computerized system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.  70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina, and 5% Oseleta.

After the racking process, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decanting and, subsequently, is placed in new barrels to mature for 24 months, followed by 36 months in bottle.

“A very rich and spicy nose of kirsch, sweet morello cherries, spice box, hazlenuts and vanilla beans with dried dark cherry cake and lots of cedar, too. Full body, sweet fruit, vibrant acidity, ripe and round tannins and a fruit-forward finish…” – 94 points,


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