Valpolicella Superiore DOC – 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: Valpolicella Superiore DOC
- Cultivation: Sustainable
- Soil: Originate from alluvial plains, composed of 70% gravel, 15% silt, and 15% clay
- Elevation: 50-250 meters (251-820 feet)
- Exposure: South
- 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 15th to October 30th, 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 45 days 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. The tanks 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 the racking process, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decantation and, subsequently, is placed in new barrels to mature for 24 months, followed by 36 months in bottle.
- Varietal Composition: 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina, and 5% Oseleta
- Alcohol: 14.5%
- TA: 6.4 g/L
- p H: 3.78
- RS: 0.6 g/L
Dal Forno Romano Valpolicella Superiore – 2012 – Wine Spectator – 92 Points
Richly aromatic, this elegant, full-bodied version offers accents of fennel seed and espresso, showing a pleasant, stemmy herbal quality to the flavors of baked black cherry, fig cake and black tea leaf. Plush tannins firm the lasting finish. Drink now through 2029. Tasted twice, with consistent notes.
Valpolicella Superiore DOC – 2012 – 94 Points – Jame Suckling
"A very rich and spicy nose of kirsch, sweet morello cherries, spice box, hazlenuts and vanilla beans with dried dark cherry cake and lots of cedar, too. Full body, sweet fruit, vibrant acidity, ripe and round tannins and a fruit-forward finish..."