Dal Forno Romano : Valpolicella Superiore 2015

Characteristics and tasting tips for the Dal Forno Romano Valpolicella Superiore 2015

Tasting

Color

The wine reveals a deep red color with garnet highlights.

Nose

The nose opens with a complex and generous bouquet of ripe black fruit (blackcurrant, blackberry, blueberry) accompanied by notes of plum and black cherry. Aromas of sweet spices (Ceylon cinnamon, clove) mingle with floral touches of dried rose and gardenia. Aeration reveals tertiary nuances of incense, wet earth, cocoa and fresh mint, as well as a mineral dimension evoking hot iron.

Palate

On the palate, this wine stands out for its fullness and elegance. The attack unveils flavors of stewed black cherry and blackberry paste, followed by more savory notes of earth, graphite and Earl Grey tea leaves. The tannins are velvety and fine, bringing structure and definition without any roughness. Despite its remarkable concentration, the wine maintains a vibrant freshness thanks to a well-present acidity. The finish, long and persistent, lingers on aromas of dried fruit, spices and minerality, with touches of balsamic and tobacco.

Food and wine pairings

This Valpolicella Superiore 2015 is the ideal accompaniment to grilled red meats such as prime rib or roast leg of lamb. It also pairs very well with aged cheeses such as Parmigiano-Reggiano or Gorgonzola. Mushroom-based preparations, particularly pasta dishes with porcini or morels, also make excellent pairings. For more daring combinations, this wine can accompany smoked meats or dishes rich in umami.

Service and Cellaring

The Valpolicella Superiore 2015 can be enjoyed now but will continue to evolve until at least 2033, or even beyond. It is recommended to serve it at a temperature between 16 and 18°C. Decanting for one hour will allow the wine to fully reveal its aromatic complexity.

An exceptional Valpolicella Superiore from Veneto by Dal Forno Romano

The estate

Founded in 1983 by Romano Dal Forno in the Val d'Illasi in Veneto, the Dal Forno Romano estate has established itself as an essential reference for Valpolicella wines. Today, the property is managed by Marco Dal Forno, the founder's son, who took over the reins of the operation starting with the 2020 vintage. The estate covers approximately 34 hectares of proprietary vineyards. Dal Forno Romano stands out for its innovative approach, notably the application of the appassimento process to its entire production, and for its absolute commitment to quality over quantity. The estate's wines are internationally recognized for their concentration, complexity and exceptional aging capacity.

The vineyard

The Valpolicella Superiore comes from vineyards located in the Val d'Illasi, east of Verona, at an altitude of approximately 300 meters. The soils are composed of 70% gravel, 15% silt and 15% sand, of volcanic or limestone origin, offering excellent natural drainage. This composition confers a distinctive mineral dimension to the wines. The vines are planted at very high density (around 12,800 vines per hectare) and trained using the Guyot system. The vineyard is cultivated according to rigorous ecological principles, with systematic green harvesting during the summer to keep only the highest quality bunches. The grape varieties grown are Corvina (approx. 60%), Rondinella (approx. 5%), Croatina (approx. 15%) and Oseleta (approx. 10%), as well as Corvinone (approx. 10%).

The vintage

The 2015 vintage in Veneto was characterized by high temperatures throughout the growing season, with however cooler conditions during the harvest period. A hailstorm in late May reduced yields, thereby concentrating the juices and intensifying the aromas of the remaining grapes. Despite these hot conditions, Dal Forno Romano's expertise in vineyard management made it possible to preserve the freshness and structure characteristic of their wines. The 2015 vintage produced ripe, stylish wines with an aging potential of twelve to fifteen years.

Winemaking and aging

The Valpolicella Superiore 2015 benefits from the appassimento process, traditionally reserved for Amarone. After rigorous selection at harvest, the grapes are placed on drying racks in drying rooms equipped with ventilation and temperature and humidity control systems. For this Valpolicella Superiore, the drying lasts about forty-five days, allowing for a concentration of aromas while preserving the wine's freshness. After pressing, vinification takes place in stainless steel tanks located in an underground cellar fifteen meters deep. Aging continues for thirty-six months in new French and American oak barrels, giving the wine complexity and perfect integration of woody notes.

Grape varieties

Corvina, Rondinella, Croatina, Oseleta