60% Corvina, 25% Oseleta and Croatina, 10% Corvinone, 5% Rondinella
Despite still being young, the Dal Forno Romano Valpolicella Superiore shows brilliantly. If you're able to hold on to it, it will be even better in 5-10 years. An approachable wine, due the extraordinary summer climate.
From Val d’Illasi, located in north east of Verona, Veneto. 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.
Fermentation is in stainless steel tanks for 20 days. Malolactic fermentation in oak barrel. 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. Then further aging for 24 months in bottle.
The Dal Forno family has been making wine since 1983. 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. Dal Forno Romano is well-known for a number of superior wines including the region’s famous Valpolicella and Amarone.
