Bodegas Sojosa Nitus Cava Brut Reserve
Dal Forno Romano Amarone della Valpolicella Monte Lodoletta 2010

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Dal Forno Romano Amarone della Valpolicella Monte Lodoletta 2010

Italien, Veneto, 750 ml, 16%

Bakom Dal Forno Romanos Valpolicella Superiore ligger lika mycket arbete som för en amarone. Man utför en lätt torkningsprocess av druvorna, som varar en och en halv månad, för att vinet ska uppnå optimal balans mellan koncentration och fräschör. Druvorna (70% corvina and corvina grossa, 20% rondine ···

Styckvis

2 995:-

/flaska
Låda (6 st)

2 995:-

/flaska, totalt 17 970:-
Fyllighet
Strävhet
Fruktsyra
  • Nöt
  • Lamm
  • Fläsk
  • Vilt
  • Anka
  • Skogsfågel
Årgång

2010

Druvor

Rondinella, Oseleta, Croatina, Corvina

Smaknotering

Komplex, aromatisk doft med toner av mörka plommon, björnbär, körsbär, sötlakrits, apelsinskal och mörk choklad. Rik, fyllig och intensiv smak med bra tryck i frukten, balanserade tanniner och hög fruktsyra med en lång och nyanserad eftersmak.

Drickes
2019-2035
Alkoholhalt
16%
Flaskstorlek
750 ml
Serveringstemperatur
16-18ºC

Så tycker experterna

WineAdvocate
98 p "This is a deeply communicative and articulate wine that boasts immense power and persistence."

This is a deeply communicative and articulate wine that boasts immense power and persistence. The 2010 Amarone della Valpolicella Monte Lodoletta is a creation of enormous beauty and unflinching intensity. The wine speaks at loud volumes with black cherry, spice, tarry smoke, barbecue marinade and grilled rosemary. Those balsam notes add length and continuity to the bouquet. In the mouth, the wine is complete and penetrating. It wraps thickly over the palate to soothe and entice your taste buds. Yet there is enough crispness to keep it from feeling cloying or too heavy. There is a point of tannic astringency on the finish that will accompany this wine over the next decade of its aging evolution. For that reason, it's best to wait before popping the cork on this memorable vinous experience.

Decanter
98 p "2010 is a more considered vintage compared to the outright opulence of 2009, but its no shrinking violet, especially in Dal Fornos hands"

2010 is a more considered vintage compared to the outright opulence of 2009, but it's no shrinking violet, especially in Dal Forno's hands. This has a meaty nose with savoury hedgerow fruit , surprisingly open already. I had to put an exclamation mark after writing 'elegant' in my notes, as it seems incomprehensible that a wine of this magnitude could still have such balletic balance. It is broad and juicy, with chalky grip and clean, fresh acids followed by a hint of warmth on the long finish.

Drinking Window 2019 - 2050

James Suckling
97 p "Fabulous potential. Drink or hold"

Aromas of roses and other flowers with a deep fruit intensity. Full-bodied, dense and ultra-fine with a beautiful texture. Lots of new wood now but this will amalgamate with time into the wine. Fabulous potential. Drink or hold.

WineSpectator
95 p "Like a gymnast, this focused red shows both power and grace."

Like a gymnast, this focused red shows both power and grace. Finely meshed flavors of blackberry puree, fig cake and Earl Grey tea leaf are framed by refined, dusty tannins, with a lasting finish expands on the palate with spice and smoky mineral details. Drink now through 2030. 450 cases imported. — AN

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Related articles on our website for ROMANO DAL FORNO Amarone della Valpolicella 2010

Dal Forno Amarone, a Different Wine

I never thought much of Valpolicella until my first visit to Italy in 1987, when I met Giuseppe Quintarelli. His wines were a revelation. In his hands, Corvina, Rondinella and the other little-known grapes of the region made a dry red wine of real...

February 22, 2007

Bright Spots in a Dull Region

April 30th, 2001 Bright Spots in a Dull Region Italy's Veneto struggles to fulfill its potential By James Suckling Of all the wine regions in Italy, Veneto may be the most frustrating. Some outstanding red and white wines made by a handful of producers...

April 29, 2001

Italian Wine Legend Giuseppe Quintarelli Dies

Giuseppe Quintarelli, one of Valpolicella's most legendary winemakers, died Jan. 15. He was 84. Quintarelli had suffered from Parkinson's disease. "[He] was the guru of Valpolicella," said Romano Dal Forno, who studied under Quintarelli. "He was an...

March 18, 2012

Amarones, Lunch and Dinner

I had lunch on Saturday with a friend from Los Angeles and a couple of his wine collector buddies in Santa Monica at a restaurant called Locanda Portofino. It was good, simple Italian food—things like soft and creamy burrata cheese with Parma ham or a...

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Vinet

Bakom Dal Forno Romanos Valpolicella Superiore ligger lika mycket arbete som för en amarone. Man utför en lätt torkningsprocess av druvorna, som varar en och en halv månad, för att vinet ska uppnå optimal balans mellan koncentration och fräschör. Druvorna (70% corvina and corvina grossa, 20% rondinella, 5% creatina och 5% oseleta) skördades för hand. Efter det följde noggrann selektering för att välja ut bästa klasarna, och rensa bort druvor som inte uppfyllde kraven. Efter selekteringen påbörjades torkningsprocessen i stora ventilerade rum. Jäsningen skedde sedan i ståltank och vinet fick därefter mogna på nya fat i 36 månader och slutligen i butelj i ytterligare 24 månader.

Producenten

Dal Forno Romano anses, tillsammans med Quintarelli, vara den bästa producenten i Valpolicella. Här produceras framför allt Valpolicella och Amarone men även Recioto. Dal Fornos Valpolicella håller oftast högre kvalitet än andra producenters Amarone. Första årgången producerades 1983 och blev inte särskilt lyckad. Man vände sig då till Quintarelli (den erkänt bästa producenten då) för att be om hjälp. Sedan dess är vinerna i absolut världsklass. Degens kvalitet är resultatet av extremt hårt arbete i vingården och en kompromisslös jakt på perfekta druvor.

http://www.dalfornoromano.it/
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