The 2011 Valpolicella Superiore from Dal Forno Romano defies expectations of the Valpolicella category, offering a wine of Amarone-like concentration and complexity. Crafted from meticulously selected grapes the wine undergoes partial drying (appassimento) before fermentation, resulting in an intense, structured red with deep flavors of black cherry, plum, cocoa, and licorice. Aged in new barriques for about three years, followed by bottle aging, which adds layers of spice, leather, and mineral depth.

Thanks to Dal Fornos precise winemaking and commitment to quality. Tannins are firm but polished, and the finish is long, savory, and complex. This is a Valpolicella in name, but in execution, it stands among Italy’s great winesideal for cellaring or pairing with hearty dishes like venison, aged cheeses, or slow-braised beef.

A true testament to Dal Fornos philosophy of elevating Valpolicella to its highest potential.