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Wine Description
The Story
Valpolicella, as we conceive it to be, is a wine which can be defined from a multitude of related wines by the particular methodology we use to produce it. In fact, we faithfully follow the same qualitative and procedural criteria that we use for Amarone. It is enough to just think that, since the 2002 vintage, all grapes that go into the making of Valpolicella are subjected to a light but advantageous drying process which lasts around one and a half months. This process allows the wine to achieve an optimal balance between organoleptic concentration and olfactory freshness.
As a result of said procedure an intense aromatic wine is produced out of the norm of the category in which it historically finds itself placed. Valpolicella offers hints of blueberry, blackberry, cherry and chocolate which emerge gradually as the wine breathes. The potent tannins, which give structure to this product, are in perfect symbiosis with the velvety aromas of sweet spices and jam which envelop the palate and excite the senses. It is suffice to say that time can do nothing other than benefit a wine so extremely fresh and fruity.
Wine Information
Sexy, brooding and full-bodied, the ’11 Valpolicella from Dal Forno performs like a “baby Amarone,” bursting from the glass with an explosion of juicy blue and red fruits, rose petals, new saddle leather, cigar box, melted chocolate and underbrush. At once caressing and kinetic with acidity, this muscular wine uncurls on the palate, revealing its fine-grained tannins and sweet inner perfume. This full-bodied Valpolicella sports terrific dry extract and soaring structure, so you can easily cellar it for the mid-term. Crafted from Corvina (70%), Rondinella (20%), Croatina (5%), and Oselata (5%), Dal Forno Valpolicella Superiore holds essentially the same grape composition as the estate’s Amarone, and just like the Amarone, the grapes undergo the appassimento technique, drying for a month and a half before pressing. In 2011, this Valpolicella saw two years in oak and four years in bottle before release. The result is a wine that drinks like an Amarone--but at a fraction of the price.
