Valpolicella Superiore DOC – 2009
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Introduction
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WINERY 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, Rodinella, Oseleta, and Croatina.
WINE Valpolicella Superiore DOC ‘Monte Lodolette’ is a wine that presents considerable differences with wines in its category. These differences that are mainly due to specific production methods. In fact, the same quality and procedural criteria that are adopted for Amarone are faithfully followed. Starting with the 2002 vintage, all the grapes that go into the Valpolicella Superiore undergo a light but benficial drying process lasting about a month and a half. This phase allows the grapes to achieve an optimal balance between organoleptic concentration and olfactory freshness. The result is a wine of extraordinary aromatic intensity and longevity.
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Vineyard Profile
- Vineyards: The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level.
- Appellation: Valpolicella Superiore DOC
- Location: Veneto
- Cultivation: Sustainable
- Soil: Originate from alluvial plains; composed of 70% gravel, 15% silt, and 15% clay
- Exposure: South facing
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Vintage Report
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The 2009 vintage had a regular weather pattern until midMay, when temperatures soared. June was slightly warmer than average, with a thunderstorm and hail on the 20th causing minor damage. July had a mix of sun and rain, with another hailstorm on the 17th. August was typical, except for a hailstorm on the 20th. By summer’s end, the winery lost an average of 30% of its product, peaking at 70% in some areas. Fortunately, good weather in autumn allowed us to select the best grapes unaffected by the hailstorms.
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Vinification
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In temperature-controlled steel tanks (around 28°C), equipped with a sophisticated computerized system that allows automatic punching-down over a period of around 15 days, including the final two days of maceration.
- Aging: After racking, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their shape, allow an easy decanting, and it is then left maturing in new barriques. For the 2009 vintage, the Valpolicella was aged for 36 months.
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Technical Information
- Varietal Composition: 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina, 5% Oseleta
- Alcohol: 14.5%
- RS: 0.7 g/L
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Tasting Notes
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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.
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Images
Reviews
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Valpolicella Superiore DOC – 2009 – 94+ points – The Wine Advocate
“… a masterful achievement. This wine shows so beautifully ... The fruit is expressive and articulate with deep layers of blackberry preserves, dried cherry, dark chocolate, espresso bean, mesquite smoke and soy sauce. The mouthfeel is super rich...”
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Valpolicella Superiore DOC – 2009 – 92 points – Wine Spectator
“Black cherries, plums, graphite, tapenade, melted road tar and game hits the palate as Romano Dal Forno's 2009 Valpolicella Superiore shows off its personality … Inky and intense, with considerable tannic backbone...”
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Valpolicella Superiore DOC – 2009 – 91 points – Wine Spectator
“A dense, savory red, with rich, smoky minerality underscoring the flavors of cherry compote, graphite, herbed black olive and star anise. The supple tannins form a firm, well-knit frame. Spicy and chewy on the lasting finish.”