2019 Valpolicella Superiore
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Tasting notes
I had previously reviewed this wine before its commercial release. The Dal Forno Romano 2019 Valpolicella Superiore Monte Lodoletta is thickly extracted with inky black fruit and bitter spice. There is toasted cumin, road pavement and baked plum. The proprietary blend is 60% Corvina, 10% Corvinone, 5% Rondinella, 15% Croatina and 10% Oseleta that spends 36 months in French and American oak. Its over-the-top full-bodied style is marked by extreme concentration, tannins and evident sweetness. This is a release of 40,000 bottles.
Critic scores
Average Score
Monica Larner, Wine Advocate
Eric Guido, Vinous
More reviews and scores
The 2019 Valpolicella Superiore Lodoletta is heavenly. A vivid blend of fresh black cherries combines with autumnal spice and almond paste, complicated by a whiff of orange-infused dark chocolate. Peppery rose tones and nuances of shaved cedar join the fray over time. This is a model of elegance yet refinement, silky smooth and pliant, with radiant red berry fruits and mineral tones offset by a tart tinge of citrus, all beautifully balanced by a core of vibrant acidity. The 2019 finishes exceptionally long and full of zesty tension, leaving a twang of bitter clove that pinches at the cheeks as hints of graphite linger. This is a fabulous rendition of Dal Forno’s Valpolicella, finishing at 14.5% alcohol and 0.6 grams of residual sugar per liter. Do not miss this beautiful beast.
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.