Amarone della Valpolicella DOCG – 2013
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Introduction
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The Dal Forno family has been making wine since 1983. 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.
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Vineyard Profile
- Appellation: Amarone Valpolicella DOCG
- Cultivation: Sustainable
- Size: 26 hectares (64.22 acres)
- Soil: Originate from alluvial plains; composed of 70% gravel, 15% silt, and 15% clay
- Elevation: 290–390 meters (951–1,280 feet)
- Exposure: South facing
- Density: 12,800 vines/hectare (5,182 vines/acre)
- Training: Guyot
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Vintage Report
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2013 began with a cold and quite rainy winter. Heavy rainfalls continued through mid-June. Bud breakage began on April 20, with flowering taking place the end of May. The season proceeded quite regularly, without major events and most importantly without any stress for the vines. There was no hail the entire year, which is uncommon for the region. The temperature remained high through mid-August, eventually tapering off to a range for better maturation without reducing acidity on the grapes. Harvest started the second week of September. Prime weather conditions during this period allowed for the grapes to be carefully picked. It is for these reasons we can say 2013 is an excellent vintage in the Valpolicella.
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Vinification
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From September 10 to October 22, 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 three months in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.
- Fermentation: Fermentation takes place in steel tanks at a controlled temperature of around 28°C, which 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.
- Aging: After decantation in the middle of January, the Amarone, which still contains some residual sugar, is placed into new barrels, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barrels is 24 months, followed by 36 months in bottle.
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Technical Information
- Varietal Composition: 60% Corvina, 20% Rondinella, 10% Oseleta, and 10% Croatina
- Alcohol: 16.63%
- TA: 6.15g/L
- p H: 3.53
- RS: 1.7 g/L
Images
Reviews
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Dal Forno Romano Amarone della Valpolicella DOCG — 2013 – Wine Spectator – 95 Points
A richly pungent red, with smoke and forest floor notes on the nose transitioning to a well-knit range of baked black cherry, bay leaf and dried fig flavors, with a touch of espresso. Full-bodied and dense, with the fine-grained tannins holding sway on the long, minerally finish.
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Dal Forno Romano Amarone della Valpolicella DOCG – 2013 – Vinous – 97 Points
The 2013 Amarone della Valpolicella Monte Lodoletta needs time – and a lot of it – to show all of its charms. But worry not, because you can already find pleasure in its dramatic display of rich plums and cherries dipped in mocha-infused chocolate with a dusting of cinnamon sugar and sweet tobacco. This is black as night yet truly purple in color, with depths of concentrated wild berry fruits contrasted by zesty acids that do an amazing job of lifting the expression...
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Dal Forno Romano Amarone della Valpolicella DOCG — 2013 – Wine Spectator – 95 Points
A richly pungent red, with smoke and forest floor notes on the nose transitioning to a well-knit range of baked black cherry, bay leaf and dried fig flavors, with a touch of espresso. Full-bodied and dense, with the fine-grained tannins holding sway on the long, minerally finish. Corvina, Rondinella, Oseleta and Croatina. Best from 2023 through 2038. From Italy.
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Dal Forno Romano Amarone della Valpolicella DOCG — 2013 – Wine & Spirits – 94 Points
This is dark and packed with flavors of dried cherry, black olive and licorice. Thick, chewy tannins add to the density of the wine, eventually loosening as the bright acidity begins to trickle through. Some of that darkness may come from oseleta, a thick-skinned, tannic variety that comprises ten percent of the blend (the balance is corvina with 20 percent rondinella and 10 percent croatina). The grapes dried for three months in open-air rooms, and the wine finished fermentation in new barrels, where it remained for two years, picking up notes of clove, nutmeg and anise. The wine’s flavors co