Dal Forno Romano

Veneto, Italy

Valpolicella Superiore DOC — 2016

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  • Introduction

    • 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.

  • Vineyard Profile

    • Appellation: Valpolicella Superiore DOC
    • Location: Val d’Illasi, located in north east of Verona, Veneto. Vineyards are planted in the valley floor ( 280mslm ) and slopes. The soil is a clayey limestone on the hill; stony and sandy soil on the valley floor. Average age of the vines is 18 years.
    • Cultivation: Sustainable
    • Size: 34 hectares (83.98 acres)
    • Soil: Clayey limestone soil on the hill; Stony and sandy soil on the valley floor
    • Elevation: 280-350 meters (919 - 1,148 feet)
    • Exposure: South, East and West
    • Density: 12,800 vines/hectare (5,182 vines/acre)
    • Training: Guyot
  • Vintage Report

    • In 2016, ideal weather conditions produced high-quality grapes. Although limited by a hailstorm in May 2015, grape quality was excellent. The mild winter caused early vine growth, but May and June rainfall slowed recovery. Temperatures remained between 18-20°C, with occasional spikes to 25°C. The risk of fungal attacks arose in late June, but proper weather and rain prevented stress on the vineyard. Grapes ripened perfectly with sunny, airy weather during harvest for optimal picking.

  • Vinification

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

    • Fermentation: Fermentation takes place in stainless steel tanks for 20 days 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. Malolactic fermentation in oak barrel.
    • Aging: After the racking process, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decantation and, subsequently, is placed in new barrels to mature for 24-36 months. Followed by 24 months in bottle.
  • Technical Information

    • Varietal Composition: 60% Corvina, 25% Oseleta and Croatina, 10% Corvinone, 5% Rondinella
    • Alcohol: 14%
    • TA: 5.7 g/L
    • p H: 3.63
  • Tasting Notes

    • The 2015 Valpolicella despite still being young, shows brilliantly, and will be even better in 5-10 years. An approachable wine, due the extraordinary summer climate.



  • Valpolicella Superiore DOC – 2016 – Vinous – 95 Points

    "The 2016 Valpolicella Superiore Monte Lodoletta is intense, with a captivating bouquet that blends cedar shavings, savory herbs and balsamic spices with rum-soaked cherries, sweet lavender and dark chocolate. This sweeps across the palate with silken textures, delivering masses of tart red and black fruits along with hints of espresso bean. Crunchy mineral tones and zesty acidity add dramatic lift. The 2016 tapers off long and staining, sporting a pleasantly bitter tinge of cocoa as grippy tannins resonate. The 2016 is a well-muscled dancer yet still youthfully coiled."