2003 Vigna Sere
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Tasting notes
The 2003 Rosso Passito Vino Dolce Vigna Serè is impossibly fresh. It opens like a dusty cedar spice box with a sweet mix of cloves, cocoa, cherry sauce and dusty rose, all lifted by a hint of fresh mint. This flows across the palate like pure silk, seamlessly smooth yet surprisingly lifted and delicate. Masses of ripe red fruit and inner spice are motivated by zesty acidity. It leaves a staining of raspberry preserves and cloves to linger while finishing with incredible length and freshness, making the 2003 a dessert in a glass but also too easy to drink. All of this is at just 140 grams of residual sugar per liter. The Rosso Passito Vino Dolce Vigna Serè was not permitted to be bottled as a Recioto because it did not meet the "specific characteristics'' of the category. Marco believes this is the greatest Recioto his father ever created, even though it can't be labeled as such.
Critic scores
Average Score
Antonio Galloni, Vinous
Eric Guido, Vinous
More reviews and scores
The 2003 Vigna Serè is not a new wine from Dal Forno, rather it is the former Recioto which, in this vintage, the local DOCG tasting commission rejected in its infinite wisdom. The wine possesses incredible richness and density with plenty of super-ripe dark fruit, plums, chocolate and roasted coffee beans. This opulent, generous sweet wine shows excellent balance, even if the tannins dry out somewhat on the finish, something that is unfortunately quite common in wines of this vintage. This is an especially structured dessert wine that needs to be paired with rich cheeses or chocolate-based desserts to offer its greatest pleasure. 375 ml
The 2003 Vigna Sere is not a new wine from Dal Forno, rather it is the former Recioto which, in this vintage, the local DOCG tasting commission rejected in its infinite wisdom. The wine possesses incredible richness and density with plenty of super-ripe dark fruit, plums, chocolate and roasted coffee beans. This opulent, generous sweet wine shows excellent balance, even if the tannins dry out somewhat on the finish, something that is unfortunately quite common in wines of this vintage. This is an especially structured dessert wine that needs to be paired with rich cheeses or chocolate-based desserts to offer its greatest pleasure. Anticipated maturity: 2008-2018. All of these wines from Romano Dal Forno require significant aeration to show the true breadth of this passionate grower’s innovative style. Ideally the wines should be cellared for a minimum of a few years. Readers in search of short-term gratification are advised to open these bottles at least eight to ten hours before serving. This also holds for the Valpolicella, which has become an especially massive, structured wine after Dal Forno started producing it from 100% dried fruit in the 2002 vintage. Dal Forno favors 100% new American oak for his wines, although in recent years he has brought the aging regime down considerably. Importer: Vias Imports, New York, NY; tel. (212) 629-0200
About the producer
Along with Giuseppe Quintarelli, Dal Forno Romano makes the best wines in the Veneto. The history of Dal Forno Romano, however, is much shorter, and its rise to fame much faster.
Product details
Corvina/Corvinone, Rondinella, Croatina, Other
Red
Sweet