Description

Dessert Wine: 1997 | Dal Forno Romano | Recioto della Valpolicella (Half Bottle)

The bouquet opens in slow motion. Tones of chocolate, hickory smoke, prune, cinnamon cake, prune, black plum, root beer, crushed granite and licorice have the bright intensity of primary colors on a painters wheel. The mouthfeel is solid, thickly concentrated and delightfully sweet.

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Producer: Dal Forno Romano

Vintage: 1997

Size: 375ml

ABV: 14%

Varietal: Valpolicella Blend

Country/Region: Italy, Amarone della Valpolicella

The bouquet opens in slow motion. Tones of chocolate, hickory smoke, prune, cinnamon cake, prune, black plum, root beer, crushed granite and licorice have the bright intensity of primary colors on a painters wheel. The mouthfeel is solid, thickly concentrated and delightfully sweet.

Producer Information

Dal Forno Romano is a producer of aromatic, spicy, opulent Amarone in Valpolicella, and is widely regarded as being one of the greatest estates in the Veneto. The estate is located at Illasi, outside the Valpolicella Classico zone, and was established by Romano dal Forno himself in 1983. There are just eight hectares (20 acres) of low-yielding vineyards with gravelly clay soils planted to Corvina, Rondinella, Croatina and Oseleta. The winery was built in 1990 in the style of a 19th Century farmhouse with vaulted brick cellars. Dal Forno makes three wines: a Valpolicella Superiore, an Amarone and a rare, sweet Recioto-style wine called Vigna Ser. All feature Corvina in majority with subsidiary percentages of Rondinella, Croatina and Oseleta. Grapes for the Valpolicella are partially dried for around six weeks, and the wine’s quality level exceeds the vast majority of Valpolicella Superiore and numerous Amarones. The fruit for dal Forno’s Amarone, which shows even more intensity and complexity, is dried for around three months, and is exclusively made from vines more than ten years old. The Vigna Ser has dense plum and cherry fruit flavors with chocolate and coffee, and is only made in the very best years. It routinely achieves high scores and plaudits from wine critics. The wines are initially fermented in stainless steel before undergoing 36 months aging in new oak barriques. The Amarone also undergoes a continued, slow fermentation for around 18 months.