Description

• Alcohol %: 14.5%
• Decant Time: 60-90 minutes
• Taste: black plum, amarena cherry, dried fig, violets, espresso, anise / star anise, tobacco, tilled earth, toasted oak, toffee, polished tannins, silky mouthfeel, long finish
• Food Matching: Roast beef / Porterhouse, Venison or game, Roast or spiced lamb, Aged hard cheeses (e.g. Appenzeller), Rich stews and braised dishes
• Grape Variety: Corvina : 70%, Rondinella : 20%, Croatina : 5%, Oseleta : 5%,

Tasting note

品飲筆記：打開杯蓋會先聞到濃郁的黑李、櫻桃果醬和蜜餞無花果，細碎的紫羅蘭花香、咖啡烘焙感與一抹焦糖甜香在後段接力。入口飽滿但不笨重，酸度緊緻帶動，單寧細緻而有支撐，口感絲滑，黑櫻桃、八角香和煙草香逐層展現，帶點泥土礦物尾韻。 釀造與陳年：此酒於九月至十月間分期採收，經18個月橡木桶陳年，酒莊在挑選與釀造上一向嚴謹，重視從田間到酒窖每一步以保留果實集中度與純淨度。橡木是作為結構與香氣細緻化的工具，而非主導風味。 葡萄園與田地：來自Monte Lodoletta的單一園地，屬日照良好的丘陵地塊，產量受控、果粒濃縮，提供成熟且帶張力的單寧骨架。土壤與微氣候讓這支酒兼具力量與優雅。 飲用建議：建議醒酒一小時以上或在酒窖多放幾年，16–18°C品飲最能顯現層次。配上紅肉、燉煮料理或成熟硬質起司最相配。

Tasting Note: Deep, concentrated aromas of spiced black plum, amarena cherry and dried fig rise from the glass, accompanied by violets, espresso roast and a hint of toffee. On the palate it’s dense and polished — taut acidity and fine, silky tannins frame layers of macerated black cherry, star anise, tobacco leaf and earthy minerality. Oak is present but integrated after aging, lending toasted spice rather than domination. Winemaking: Harvested across September and October, this Valpolicella Superiore spends roughly 18 months in oak maturation. The Dal Forno family applies meticulous sorting and traditional techniques to extract concentration and clarity; the result is a wine that balances power with polish. Vineyard: Sourced from the Vigneto Monte Lodoletta site — a well-exposed hillside parcel known for producing concentrated fruit with ripe tannin structure. Sun exposure and careful vineyard work yield small berries and concentrated flavors. Producer Notes: Dal Forno Romano is respected for intense, ageworthy wines made with rigorous attention to detail. This bottling reflects the estate’s characteristic depth and capacity to age while remaining refined. Serve & Decant: Best enjoyed after a night in the cellar or decanted for 60–90 minutes to allow aromas to open and tannins to soften. Serve at 16–18°C alongside rich red meats or mature cheeses.

Winery

Dal Forno Romano 是一個家族酒莊，在Valpolicella以嚴謹的田間管理與高濃縮度、具陳年潛力的酒款聞名。酒莊重視手工分選與傳統釀法，通過合宜的橡木陳年來塑造力量與細緻的平衡。

Dal Forno Romano is a family-owned estate renowned in Valpolicella for meticulous vineyard work and intensely concentrated, ageworthy wines. The house combines traditional practices with strict selection and careful oak ageing to produce wines that marry power and precision.