Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: morello cherry, dark chocolate, dried herbs, cedar, smoke

Palate: black cherry, tobacco, espresso, graphite, dried plum

Dal Forno's entry into the Valpolicella range already shows the estate's signature intensity: deeply coloured, barrique-aged and concentrated beyond what the DOC classification implies.

What it pairs with

  • Pappardelle with duck ragu
    The wine's concentrated cherry-tobacco profile and firm tannins match the richness of slow-cooked duck.
  • Grilled lamb chops
    Firm tannins and high acidity cut through the fat of grilled lamb while complementing its gamey notes.

How to serve Dal Forno Romano Valpolicella Superiore

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass , the bowl shape rewards the wine's structure.
  4. Pair with. Pappardelle with duck ragu, Grilled lamb chops. Match the wine's structure to the dish's fat and salt.

History

The Valpolicella Superiore was Romano Dal Forno's first commercial release and set the template for his subsequent wines: extreme concentration, barrique ageing, and minimal production. It is often cited as the best Valpolicella produced.

  1. 1988: First Dal Forno Valpolicella Superiore release

Facts

Producer
Dal Forno Romano · visiting guide
Grapes
Corvina (60%), Oseleta (20%), Corvinone (10%), Molinara (10%)
Classification
Valpolicella DOC
Oak
Aged 3 years in small French oak barriques
ABV
14.5%
Price
€80-150 at retail
Drinking window
5-20 from vintage
First vintage
1988

Frequently asked about Dal Forno Romano Valpolicella Superiore

What does Dal Forno Romano Valpolicella Superiore taste like?

On the nose, morello cherry, dark chocolate, dried herbs, cedar, smoke. On the palate, black cherry, tobacco, espresso, graphite, dried plum. Structurally full-bodied, firm tannins, high acidity with a long finish. Dal Forno's entry into the Valpolicella range already shows the estate's signature intensity: deeply coloured, barrique-aged and concentrated beyond what the DOC classification implies.

When should I drink Dal Forno Romano Valpolicella Superiore?

Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Dal Forno Romano Valpolicella Superiore?

Pappardelle with duck ragu is the canonical pairing; Grilled lamb chops is the other strong match. The wine's concentrated cherry-tobacco profile and firm tannins match the richness of slow-cooked duck.

What grapes are in Dal Forno Romano Valpolicella Superiore?

The blend is Corvina (60%), Oseleta (20%), Corvinone (10%), Molinara (10%). The wine is classified as Valpolicella DOC.

Tags

cellar worthy corvina corvinone cult wine dry firm tannin full body high acid iconic molinara mood bold mood contemplative occasion dinner party occasion special old world oseleta pairs with game pairs with pasta red sauce pairs with red meat price fine still red

Taste it where it is made: tours and tastings in Valpolicella

See all 82 bookable experiences in Valpolicella

← Back to wines in Valpolicella