97pts James Suckling

A perfumed and elegant wine with subtle aromas of balsamic, coconut, dark bramble fruit, jasmine, mulberries, red cherries and chocolate. It’s spicy rather than fruity. On the palate it shows salted chocolate flavors and a full body. It’s crisp, zesty and velvety, with creamy tannins and a graphite finish. It shows tension despite its concentrated style. It will be released in January 2027. Try then or hold.

Description

Dal Forno’s Monte Lodoletta Valpolicella Superiore is one of the most radical reinterpretations of a traditional category in modern Italian wine. Produced in the eastern Valpolicella zone, this wine comes from a single vineyard and follows a rigorously controlled process that borrows heavily from Amarone production. Grapes undergo partial drying (appassimento), concentrating sugars, phenolics, and aromatics before fermentation. The blend—primarily Corvina and Rondinella with additions like Croatina and Oseleta—is chosen not for convention but for structure, density, and long-term evolution. Every step is calibrated toward power and precision rather than typicity.

The 2020 vintage leans into balance more than excess. A relatively even growing season allowed for full phenolic ripeness without the extreme dehydration or overripeness seen in hotter years. In the glass, the wine shows a deep, almost opaque ruby core. Aromatically, it moves through black cherry, plum reduction, dark chocolate, and sweet spice, layered with graphite, tobacco, and a subtle balsamic lift. There is a clear imprint of oak, but it integrates into the broader structure rather than sitting on top of it.

Structurally, this is a formidable wine. The tannins are dense and assertive, supported by a level of acidity that keeps the weight in check. Alcohol is elevated but proportionate to the extract. What defines it is tension—between ripeness and control, richness and drive. This is not a casual Valpolicella; it behaves more like a top-tier Amarone or even a structured Bordeaux in terms of grip and aging trajectory. It demands time, air, and attention.

In terms of evolution, the wine is built for the long term. In its early years, it will present as compact and dominated by structure—oak, tannin, and primary fruit tightly wound together. Over time, these elements begin to resolve, revealing secondary and tertiary notes: leather, dried fig, espresso, and savory herbs. Properly stored, it should develop over two decades or more, with its most compelling window likely emerging after 8–10 years.

Winery Notes

The Dal Forno family has been making wine since 1983. Located in Val D’Illasi, the estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rondinella, Oseleta and Croatina. The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level. The loose, alluvial soils, meticulous pruning and scrupulous viticultural techniques ensure remarkable-quality grapes. The Dal Fornos use traditional methods to grow the finest fruit, and then employ modern techniques to produce the best wines — classic in expression and modern in purity.

Blend: 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina, 5% Oseleta