This wine is a blend of 70 per cent Corvina with 20 per cent Rondinella and just 5 per cent each of Croatina and Oseleta. It’s deep black-red in colour, and is dark and forceful, sombre yet voluptuous in aroma: a harmonious weave of black chocolate, sloe and elderberry, with the years in oak bringing a cedary refinement. On the palate, it’s a vault of a wine: deep...

"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..."

A decadent nose of treacle tart, chocolate, tar ... black fruit ... ash and licorice. A dense, layered mouthfeel makes for a full-bodied palate that's explosive yet somehow so refined and pretty all at the same time. The finish goes on and on ..."

“Bright deep ruby. Intense but refined aromas and flavors of red cherry jam, licorice cocoa and flinty minerals, with a bright violet topnote. Lively but harmonious acidity really lift and extend the rich high concentrated and multilayered flavors on the long, luscious and very precise finish. In many respects, this is always my favorite wine from Dal Forno, as I find it has impeccable balance (14% alcohol, 150g/L r.s. and 7g/L total acidity) and a very high easy-drinking quality (especially given a rather crazy-high 56g/L dry extract). The extremely high quality of this wine (it used to be labeled as a Recioto della Valpolicella) and Dal Forno’s exacting standards are well demonstrated by the fact that he has only made this wine six times in the roughly thirty year lifetime of the estate! Even though the 2004 vintage was marred by an early July hailstorm, this is one of Dal Forno’s best Reciotos ever.”

“Impenetrable, dark cardinal red. Enormous, concentrated sweet-sour cherry nose with malty notes. Bitter, stalky tannins framing the fruit. Intense, long and with amazing balance even if the tannins on the finish are quite dominant and the alcohol is 17%. This will need time (but I am told that the Valpolicella is much less pronto, and the Amarone ‘gia morbido’[already soft]).”

"...The concentration and layering of the wine are both rare and distinctive. The mouthfeel sees sweet flavors with a syrupy mouthfeel. The finish offers hints of caramelized brown sugar and savory hickory..."

"...Rich, dense and balanced, with nicely focused flavors of dark berries and aromatic herbs that have a noteworthy savory tang. The long finish features repeating hints of soy sauce, espresso and underbrush. Dal Forno's is the recognized master of a uniquely powerful, ripe, and concentrated style of Amarone."