Dal Forno Romano : Valpolicella Superiore 2018

Characteristics and tasting tips for Dal Forno Romano's Valpolicella Superiore 2018

Tasting

Appearance

The appearance unveils an intense ruby red color with garnet highlights, almost impenetrable to the eye, bearing witness to the wine's exceptional concentration.

Nose

The nose reveals extraordinary aromatic complexity with notes of ripe red and black fruit (black cherry, blackcurrant, blackberry, plum), accompanied by aromas of dried fruit (walnuts, almonds, figs). With aeration, the bouquet unveils nuances of toasted oak, vanilla, cocoa powder and leather. Floral touches of violet and dried rose add an extra dimension, while balsamic notes, rosemary, bay leaf and spices (clove, white pepper) enrich the ensemble. A subtle minerality evoking graphite completes this multi-layered olfactory profile.

Palate

On the palate, the Valpolicella Superiore 2018 stands out due to a dense and velvety texture. The attack reveals thick, ripe tannins, slightly granular, which support flavors of cooked black cherry, blackberry paste, clay earth and graphite. Notes of dark chocolate, cocoa, vanilla and mocha brought by the barrel aging integrate harmoniously. Lively acidity confers freshness and vibrancy to the whole, perfectly balancing the wine's richness and power. The long and sumptuous finish echoes the aromas of red fruit and spices, with an elegant return on chocolate.

Food and wine pairing

This Valpolicella Superiore 2018 pairs beautifully with structured and savory meats, notably a charcoal-grilled bistecca alla fiorentina, whose smoky aromas echo the wine's toasted notes. It also goes wonderfully with game meats like venison or wild boar, slow-braised dishes such as a beef bourguignon, as well as Italian ragù made with beef or wild boar. Aged hard cheeses, particularly a long-aged Parmesan, also constitute a harmonious pairing thanks to their umami concentration which responds to the wine's tannic structure.

Service and storage

The Valpolicella Superiore 2018 can be appreciated now but possesses a cellaring potential of 10 to 15 additional years, during which it will continue to evolve and reveal new facets of its complexity.

A Veneto wine combining power and elegance

The estate

Founded in 1983 by Romano Dal Forno in the Val d'Illasi in Veneto, the Dal Forno Romano estate has established itself as one of Italy's most prestigious properties. Coming from a family that has cultivated vines for four generations, Romano revolutionized the perception of Valpolicella and Amarone by marrying meticulous traditional viticulture and cutting-edge winemaking technologies. The estate today spans approximately 34 hectares of vines. Now managed by Marco Dal Forno, one of Romano's three sons who brings his vision of precision while perpetuating the family philosophy of quality, the estate continues to embody the excellence of Veneto wines. Romano remains present to guide the evolution of this property, sought after by collectors worldwide.

The vineyard

This Valpolicella Superiore comes from vineyards located in the Val d'Illasi, to the east of the historic Valpolicella Classico zone, near Verona. The plots extend to approximately 300 meters of altitude, at the foot of the mountains where alluvial plains meet higher grounds. The soils are composed mainly of alluvial gravel (about 70%), completed by silt (about 15%) and clay (about 15%), offering excellent natural drainage. The climate benefits from the moderating influence of Lake Garda, creating ideal conditions for the ripening of indigenous red grape varieties. The vines are planted at an exceptionally high density of around 12,800 vines per hectare, favoring the concentration of aromas. During summer, green harvesting is practiced, eliminating the lower portions of the bunches to further concentrate phenolic compounds and sugars in the remaining berries.

The vintage

The 2018 vintage began with a mild winter followed by a notable drop in temperatures at the start of spring. May saw significant rainfall and two hail episodes which fortunately did not compromise quality in the Dal Forno vineyards. A relatively cool start to summer with cloud cover preceded a warming accompanied by intermittent rains throughout the summer season. The harvest, carried out between October 10 and 25, revealed grapes presenting high polyphenol content and beautiful acidity. This vintage is characterized by an accessible and fragrant profile, the natural freshness of the fruit remarkably balancing the concentration brought by the appassimento process, creating an exceptional harmony between power and elegance.

Winemaking and aging

The Valpolicella Superiore 2018 stands out due to the application of an appassimento process, traditionally reserved for Amarone. After the harvest, the grapes are carefully sorted then dried for approximately 45 days in specialized lofts equipped with computer-controlled ventilation systems, naturally concentrating sugars and aromatic compounds through progressive water evaporation. A second meticulous sorting precedes delicate pressing. Natural fermentation takes place in temperature-controlled stainless steel tanks at around 28°C for six to eight days, with proprietary hydraulic punching-down systems maximizing extraction while preserving elegance. After fermentation, the wine is kept in vacuum-sealed stainless steel tanks to protect it from any oxidation. The aging of the Valpolicella Superiore 2018 then continues for 36 months in new French oak barrels, conferring tannic structure and vanilla, toasted and spicy notes. The wine is bottled at the end of 2021 then refined for at least four additional months before release.

Grape varieties

Corvina (approximately 60%), Corvinone, Rondinella, Croatina, Oseleta