About the Wine
During the past four generations, the Dal Forno family farm has transformed from an agriculture endeavor to one of the most revered wineries in the world. The modern era dates from 1983 when Romano Dal Forno constructed a winery and new family home in the center of the property. All of the work is manual. The ripe grapes are left to dry for three months, and then vinified in tank and left to finish fermentation over a period of up to 18 months in barrel. Dal Forno's Amarones are wines of consequence that will age gracefully for decades.
Blend: 60% Corvina, 20% Rondinella, 10% Oseleta, and 10% Croatina
TA: 6.15g/L, p H: 3.53, RS: 1.7 g/L
The 2013 Amarone della Valpolicella Monte Lodoletta is my favorite wine in the retrospective, along with the amazing 2011, 2009 and 1996 vintages. This wine was released at the beginning of this year, and because Dal Forno skipped over the 2014 vintage, this is the only Amarone we will see for a while (until the highly anticipated 2015 is released). The 2013 vintage is characterized by a slightly more streamlined mouthfeel (which isn't saying much given the baseline enormity of these wines) with carefully etched aromas of black cherry, rum cake, dark chocolate and toasted espresso. The 2013 vintage was balanced overall without the sudden heat waves we saw in the summers of 2011 and 2012. The grapes finished a slow and steady ripening process over an extended growing season. The effect is graceful and focused. Put this bottle aside in your cellar for the decades to come. ~98WA
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