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The tasting |
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Intense, brilliant garnet red. |
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Aromas of red and dark berries, cherry, and hints of spice. |
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On the palate, it’s smooth, elegant, and silky, with a delightful expression. This cuvée has a bright acidity that adds length, persistence, and a savory finish. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Rosemary-crusted shoulder of lamb, Florentine steak, sauteed rib of beef. |
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From now until 2032 |
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The estate and the wine |
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An icon of Italian winemaking, Dal Forno has, in just four decades, earned its place among the country’s cult vineyards. Led by Romano Dal Forno, this family estate in eastern Verona stands out for producing wines that embody Italian excellence.
With unwavering passion, Romano has built this legacy of success. The exceptionally high planting density—nearly 13,000 vines per hectare—and rigorous plant selection result in truly distinctive cuvées that reflect his meticulous approach. Through careful aging and precise attention to the drying process, Dal Forno achieves the pinnacle of expression for both Amarone and Valpolicella. |
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Richly extracted, the 2016 VRed alpolicella Superiore is a solid and powerful wine with remarkable aromatic intensity, born from extended drying and unique limestone soils. Concentrated and generous, it reveals layered notes of olive, dark berries, and spices. This wine is a true achievement, shaped by years of experimentation, delivering a unique complexity and an exceptionally smooth, tannin-rich texture. Built for long aging. Rated 95/100 by Parker. |
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Hand harvested. Traditional vinification. Aged in French and American oak barrels. |
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AWARDS |
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Robert Parker: 95/100 |
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