2018 Valpolicella Superiore
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Tasting notes
Made from grapes dried for up to 45 days. At first, it smells and tastes of raisins and very ripe black cherries, but a tart cranberry note comes to the fore on the palate, alongside oregano and dark chocolate. It’s full-bodied with masses of flavour but is not syrupy or jammy. It’s actually very dry with brisk acidity that adds freshness and poise. The tannins are grainy but don’t dominate the wine, and it should have a long life ahead. Though it isn’t cheap, it outshines many an Amarone. (JRL)
Critic scores
Average Score
Jancis Robinson MW
Jane Anson, Inside Bordeaux
More reviews and scores
Bakewell tart, sweet cherry puree, rosemary, smoked and grilled dried herbs, liquorice, mandarin and cocoa bean, classic Valpolicella interplay of sweet-bitter flavours. Offers grip and impact. Winemakers Romano and Marco Dal Forno.
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.