Amarone della Valpolicella DOCG – 2012
The Dal Forno family has been making wine since 1983. Located in Val D’Illasi, the estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rondinella, Oseleta and Croatina. The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level. The loose, alluvial soils, meticulous pruning and scrupulous viticultural techniques ensure remarkable-quality grapes. The Dal Fornos use traditional methods to grow the finest fruit, and then employ modern techniques to produce the best wines — classic in expression and modern in purity.
- Appellation: Amarone Valpolicella DOCG
- Cultivation: Sustainable
- Size: 26 hectares (64.22 acres)
- Soil: Originate from alluvial plains; composed of 70% gravel, 15% silt, and 15% clay
- Elevation: 290–390 meters (951–1,280 feet)
- Exposure: South facing
- Density: 12,800 vines/hectare (5,182 vines/acre)
- Training: Guyot
2012 was quite a good vintage. Excellent weather conditions persisted throughout the summertime, with high peaks of temperature but good rainfalls, allowing a consistent maturation of grapes. Unfortunately, the vineyards were hit twice by hail, resulting in less production and a need for more careful selection during the harvest time. Except for this flaw, which the winery is more or less used to dealing with every year, the trend of the vintage was even and consistent. The result is a wine with a full body and a perfect balance.
From September 20 to October 25, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in a plastic plateaux and are then left to rest for three months in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.
- Fermentation: Fermentation takes place in steel tanks at a controlled temperature of around 28°C, which are equipped with a sophisticated computerized system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.
- Aging: After decantation in the middle of January, the Amarone, which still contains some residual sugar, is placed into new barrels, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barrels is 24 months, followed by 36 months in bottle.
- Varietal Composition: 60% Corvina, 20% Rondinella, 10% Oseleta, and 10% Croatina
- Alcohol: 17%
- TA: 7.45g/L
- p H: 3.58
- RS: 2.3 g/L
Dal Forno Romano Amarone della Valpolicella – 2012 – Wine Spectator – 95 Points
A velvety, full-bodied version, loaded with blackberry coulis, baked black cherry and tar-tinged smoke flavors that ripple across the palate. Offers lovely accents of dried mint, tobacco, iron and anise that echo on the firm finish. A powerhouse, with plenty in reserve. Best from 2022 through 2032.
Amarone della Valpolicella DOCG – 2012 – 97 points – James Suckling
A decadent nose of treacle tart, chocolate, tar ... black fruit ... ash and licorice. A dense, layered mouthfeel makes for a full-bodied palate that's explosive yet somehow so refined and pretty all at the same time. The finish goes on and on ..."