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Profile
Structure
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 above is our own.
In the glass
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.More wines for pasta with ragù →
- Grilled lamb chops Firm tannins and high acidity cut through the fat of grilled lamb while complementing its gamey notes.More wines for lamb →
With cheese
How to serve Dal Forno Romano Valpolicella Superiore
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass , the bowl shape rewards the wine's structure.
- 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.
- 1988First Dal Forno Valpolicella Superiore release
Facts
- Producer
- Dal Forno Romano
- 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
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