Romano Dal Forno Valpolicella Superiore 2008
SKU
RFVA200810 UCAU
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94 points, "drop-dead gorgeous Valpolicella from Romano Dal Forno" Antonio Galloni
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93 points, "immediately struts its stuff" Monica Larner, The Wine Advocate
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17.5/20 points, "A Valpolicella unlike any other!" Richard Hemming MW, jancisrobinson.com
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1 or more bottles$189.99
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Antonio Galloni94 points
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Monica Larner93 points
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Wine Spectator92 points
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Richard Hemming17.5 points
Editors notes
70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina and 5% Oseleta.
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.
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Black Cherry
- Plum
- Savoury
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Palate
- Black Cherry
- Plum
- Savoury
Food Pairings
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Cheese -
Pork -
Red Meat
Critic Scores & reviews
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Antonio Galloni
94"A dark, super-ripe wine, the 2008 Valpolicella Superiore is fabulous in this vintage. Smoke, tar, incense, licorice and blackberry jam hit the palate in a massive, intense Valpolicella loaded with class and personality. Even with all of the concentration, the 2008 is quite a bit less tannic than some recent vintages have been, which makes it accessible even today, especially if given a little air. There is a lot to admire in this drop-dead gorgeous Valpolicella from Romano Dal Forno."
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Monica Larner
93"The 2008 Valpolicella Superiore hails from the famed Monte Lodoletta cru and immediately struts its stuff: It opens to huge intensity, an inky appearance and tight tannic astringency. Great care is taken to transform each berry of fruit into this dense, syrupy wine that is redolent of bitter chocolate, dried fruit, blackberry preserves, baking spice and toasted herbs. The oak tannins dry every last drop of moisture from your mouth. The blend is 70% Covina and Corvinone, 20% Rondinella, 5% Oseleta and 5% Croatina aged 36 months in barrique. This wine has a long, long way to go. Don’t even think of popping the cork for five years or more. Drink 2018-2035."
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Wine Spectator
92"Reminiscent of a walk through a forest on a crisp fall day, this offers aromatic notes of underbrush, fresh earth and wood smoke, with rich fig cake, dried currant, mocha and baking spice flavors. The burly tannins are firm on the lasting finish. Drink now through 2023."
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Richard Hemming
17.5"Phenomenal nose – like cherry cake mix plus liquorice, milk chocolate and vanilla essence. Very modern and luscious. So impressive, with really great length and concentration. A Valpolicella unlike any other!"
Other vintages
Love this wine? Here's a list of other vintages we have in stock if you'd like to try them as well.
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- Variety Corvina
- Vintage 2007
- Brand Dal forno Romano
- Cellaring 15 Plus Years
- Wine Type Red
- Alcohol Percentage 15.0% Alcohol
Romano Dal Forno Valpolicella Superiore 2007-
Antonio Galloni94 points
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Monica Larner94 points
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Wine Enthusiast93 points
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Wine Spectator91 points
$179.99
Current auction
All current auctions for this wine & any different vintages.
Locations
Italy
Italy has some of the oldest wine production methods in the world and almost every part of the country is planted under vine. From the Alps in the north to the very southernmost parts of Sicily where Africa is almost in sight, wine is successfully cultivated. In addition to the latitude covered, Italy's many mountains and hills provide a plethora of altitudes for grape growing in various soils and micro-climates. The extensive coastlines along the peninsula that is Italy provide maritime climates for the coastal wine-growing areas. Over 350 grape varieties are 'authorised' in Italy, though up to 550 varieties are thought to be grown.
The classification system of Italian wines has four classes, with the intention of defining a wine's origin a quality. Two of these classes are table wines, whilst DOC and DOCG fall under the EU quality wine produced in a specific region category. Vino da Tavola (VDT) means that the wine comes from Italy. Most of these wines are generally basic table wines that are consumed domestically. Indicazione Geografica Tipica (IGT) denotes a more specific region within Italy, and the resultant will be of higher quality than simple table wines, but won't conform to the rules required for higher certification. Both Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) are regionally more specific than IGT, and have stricter rules regarding the grape varieties grown, yields per hectare, minimum alcohol levels and so on. The major difference between DOC and DOCG is that the latter has to undergo a blind-tasting session to ensure the highest quality is achieved. Italy has 32 DOCG appelations, 311 DOC appelations and 120 IGT zones.
Key regions include Piedmont, Tuscany, Abruzzo, Veneto, Sicily and Sardinia. Common white varieties grown are Pinot Grigio, Arneis, Vermentino, Verdicchio, Fiano and Moscato. The red varieties grown the most are Sangiovese, Barbera, Dolcetto, Nebbiolo, Montepulciano, Primitivo, Nero d'Avola and Corvina.
Veneto
Veneto in the northeast of Italy, is the 8th largest region in Italy in terms of landmass, and over 90,000 hectares are under vine, of which some 35,000 hectares are DOC, making Veneto the largest producer of DOC wines in Italy. Venetian viticulture dates back to the Roman times, but phylloxera and world wars saw large cooperatives come to the region taking over many smaller vineyards.
The region is protected from the harsh European climate by the Alps, in the north of Veneto, though the cool climate there is ideal for producing Garganega, the main variety in the white wine Soave. To the east, along the Adriatic coast, the renowned Valpolicella, Amarone and Bardolino DOC reds are produced. Reds are often blended with multiple grapes although straight varietals like Cabernet Franc can be very enjoyable.
The plains of Piave produce vast quantities of wine, rather than necessarily producing the highest quality wines and up in the Conegliano hills to the north is home to the Prosecco variety, which is growing in popularity, and seen as a bargain alternative to Champagne.
Valpolicella
Valpolicella, the 'pearl of Verona', is a hilly viticultural region in Italy's northeast. Winemaking in the region has existed since at least the time of the ancient Greeks, and continues today with a rich tradition of red wine production.
Valpolicella's mild to cool continental climate suits its three primary grape varieties: Corvina Veronese, Rondinella, and Molinara. A fresh, fragrant, light-bodied wine, Valpolicella is second only to Chianti in total DOC production.
The geology of the region ranges from morainic gravel near Lake Garda, to alluvial deposits in the fertile central plains, to volcanic soils in the east near the Soave DOC.
The mild continental climate of the region is a direct result of the surrounding bodies of water and the cool winds coming from the Alps to the north.
About the brand Dal forno Romano
Winery Dal Forno Romano was established by Romano Dal Forno in the early 1980s when he decided to create a new way of producing wines that put an emphasis on quality over quantity. The first grape harvest for Dal forno Romano was in 1983 and since then, 22 vintages of Amarone della Valpolicella has been made, along with 25 Valpolicella Superiore DOC. For the Dal forno Romano winery, the passion for the family and the product has led to a desire for to perfect their craft. Only the finest grapes after rigorous selection are chosen during the harvesting for their exquisite, classic wines. Dal forno Romano produces three main wines, with Amarone being their specialty. The winemaking process involves extracting as much of the juice of the grapes as possible and fermenting the sugars out in the wood using barriques. This method gives the oak a significant role in the ageing process.
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