2006 Valpolicella Superiore
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Tasting notes
Romano Dal Forno's 2006 Valpolicella Superiore is dark, rich and powerful. Firm yet well-integrated tannins frame black cherries, mocha, licorice and spices in this deep, broad-shouldered wine. The 2006 boasts tons of depth and richness in a sophisticated, sleek style. I was quite surprised to see the 2006 drink well with just a few hours of air.
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Antonio Galloni, Wine Advocate
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Lightly chewy tannins and aromatic subnotes of pencil shavings, dried thyme and smoke support flavors of candied cherry, licorice string, dried cranberry and bresaola. This is supple overall, and the tannins provide modest structure to the creamy finish.
Romano Dal Forno’s 2006 Valpolicella Superiore is dark, rich and powerful. Firm yet well-integrated tannins frame black cherries, mocha, licorice and spices in this deep, broad-shouldered wine. The 2006 boasts tons of depth and richness in a sophisticated, sleek style. I was quite surprised to see the 2006 drink well with just a few hours of air.
You can tell a Dal Forno wine a mile away thanks to the overall intensity and concentration of his well-crafted blends. Three years of oak aging has shaped aromas of Spanish cedar, chocolate, cola, blackberry jam and cherry liqueur. The wine is so thick, it moves like molasses in the glass.
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.