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.<\/p>\n
Experience the elegance of Dal Forno Romano Valpolicella Superiore 2010, a charismatic red wine that showcases the rich terroir of the Veneto region. With its meticulous winemaking process and commitment to quality, this wine is a testament to the artistry of Dal Forno Romano. Each sip reveals the soul of the land and tradition, making it perfect for celebrations or intimate gatherings.<\/p>\n
Dal Forno Romano Valpolicella Superiore 2010 is distinguished by its complex profile. This vintage exhibits an exquisite depth, underpinned by well-integrated tannins and a vibrant acidity that ensures a refreshing finish.<\/p>\n
Red meats, roasts, noble game.<\/p>\n
| Year<\/td>\n | 2010<\/td>\n<\/tr>\n |
| Azienda<\/td>\n | Dal Forno<\/td>\n<\/tr>\n |
| Classificazione<\/td>\n | D.O.C<\/td>\n<\/tr>\n |
| Alcohol content<\/td>\n | 14.5% vol.<\/td>\n<\/tr>\n |
| Serving temperature<\/td>\n | 18-20\u00b0C<\/td>\n<\/tr>\n |
| Fermentation<\/td>\n | Fermentation takes place in steel tanks at a controlled temperature of around 28\u00b0 for about 15 days, including two days of maceration.<\/td>\n<\/tr>\n |
| Vinification<\/td>\n | After racking, the Valpolicella rests in stainless steel tanks and then ages in new barriques for 36 months.<\/td>\n<\/tr>\n |
| Vitigni<\/td>\n | 70% Corvina e Corvina grossa, 20% Rondinella, 5% Croatina, 5% Oseleta.<\/td>\n<\/tr>\n |
| Terreno<\/td>\n | Originated from alluvial plains, composed of 70% gravel, 15% silt, and 15% clay.<\/td>\n<\/tr>\n |
| Affinamento<\/td>\n | The final phase of the production process, during which it is bottled and aged for an additional 24 months before sale.<\/td>\n<\/tr>\n |
| Glass<\/td>\n | Brunello glass<\/td>\n<\/tr>\n |
| Bottle size<\/td>\n | 750 ml Standard<\/td>\n<\/tr>\n<\/table>\n Indulge in the essence of Dal Forno Romano Valpolicella Superiore 2010\u2014a remarkable selection for any wine enthusiast.<\/p>\n Question: What are the main flavor notes of the Dal Forno Romano Valpolicella Superiore 2010? Question: What foods pair well with this wine? Question: What is the ideal serving temperature for this wine? { Grape variety: 70% Corvina, 20% Rondinella |