Dal Forno Romano Valpolicella Superiore

Dal Forno Romano Valpolicella Superiore is the result of the same strict criteria adopted to produce Amarone. Since the 2002 vintage, the grapes that become Valpolicella have been undergoing a drying process that lasts approximately one and a half months. The result is an intense and aromatic wine that boasts a higher class than the one where tradition and territory have been placing it. To the palate, it presents hints of vanilla, blueberry, blackberry, cherry, chocolate, sweet spices, and confiture. This wine is suited to accompany and enhance rich dishes featuring red meat, grilled and braised meats as well as seasoned and strong-flavored cheeses. - 95 points by Robert Parker's Wine Advocate

2013 began with a cold and quite rainy winter. Heavy rainfalls continued through mid-June. Bud breakage began on April 20, with flowering taking place at the end of May. The season proceeded quite regularly, without major events and most importantly without any stress for the vines. There was no hail the entire year, which is uncommon for the region. The temperature remained high through mid-August, eventually tapering off to a range for better maturation without reducing acidity on the grapes. Harvest started the second week of September. Prime weather conditions during this period allowed for the grapes to be carefully picked. It is for these reasons we can say 2013 is an excellent vintage in the Valpolicella.