Valpolicella Superiore DOC
Wine & Spirits
This dense, inky Valpolicella defies a category that is typified by soft cherry-fruited wines. Dal Forno’s Valpolicella goes through a similar process as the family’s blockbuster Amarone (also recommended here), with two years of aging in new oak barrels and three in bottle, though the grapes are dried for 45 days rather than 90. It starts out dark, with notes of dried plum and blackberry, chewing tobacco and roasted mushroom, then brightens to red cherry as vibrant acidity draws the flavors out on a long, complex finish.
The Wine Advocate
This is a terrific wine that stood out—and stood tall—despite the fact that it was tasted alongside some of Dal Forno's most important vintages of the top-shelf Amarone. If that's not a full-on recommendation, I don't know what is. The 2013 Valpolicella Superiore Monte Lodoletta oozes forth with thick concentration and an inky black color. The mouthfeel is thick and impenetrable, and the senses are treated to a long succession of black fruit, tar, spice, smoke, mesquite and barbecue flavors. The wine is full-bodied and very opulent, but it carries that massive intensity with grace...