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Romano Dal Forno Amarone della Valpolicella DOC 2011

Romano Dal Forno Amarone della Valpolicella DOC 2011

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Opulent Crème de Cassis, Espresso, and Monumental Venetian Power

The 2011 Dal Forno Romano Amarone della Valpolicella Monte Lodoletta is a majestic, colossal, and deeply hedonistic masterpiece that stands among the greatest red wines produced in Italy. Born from meticulous fruit selection and traditional appassimento drying, the warm 2011 vintage lends an extra layer of lushness to its dark fruit core. It unfolds with breathtaking aromas of blackberry liqueur, crème de cassis, dark chocolate, roasted espresso bean, dried figs, and sweet tobacco. The palate is full-bodied, rich, and velvety, balancing immense tannic power with seamless polish and an endlessly persistent finish.
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Style Profile at a Glance

Attribute Profile Scale
Body Full-Bodied, Dense & Monumental ●●●●●
Sweetness Dry (Opulent Fruit Concentration) ●●●●●
Tannins Velvety, Massive & Seamlessly Integrated ●●●●●
Acidity Fresh & Perfectly Balanced Drive ●●●●●
Oak Prominent & Masterfully Integrated (Aged 36 months in new French oak barriques) ●●●●●

Terroir, History & Acclaim

Critical Recognition:
James Suckling 97 pts
Wine Advocate 97 pts
  • 97 Points - James Suckling: A dark, deep and super-complex wine, profound in its earthy aromas of coffee, leather, prunes, milk chocolate, game and meat, enhanced by dried figs and toast. Lush and powerful, with a smooth palate, a full body and zesty acidity that’s slightly lifted in the finish. Ripe, velvety tannins with a chewy aftertaste. Drink or hold.
  • 97 Points - Monica Larner (Robert Parker's Wine Advocate): This is a real bruiser of a wine, and it marks the first of three excellent back-to-back vintages (2011, 2012 and 2013). The growing season was full of surprises and many farming decisions had to be made at the spur of the moment. The 2011 growing season started off cool, but there was an explosion of heat in mid-August that remained intense until a final cooling period at harvest. Fruit ripening had been behind schedule, but that August heat helped to pick up the pace. (By the way, this is also the year Michele Dal Forno got married). The 2011 Amarone della Valpolicella Monte Lodoletta is an incredible wine that has magically managed to maintain the fresh acidity associated with the cooler part of the growing season. It also shows the inky black concentration and ripeness that is reflective of the hottest part of the summer. I am impressed by the tannic management, as the wine is silky and fine at this young stage; however, the underlying structure promises a long aging future, should you chose to put your bottle aside. Overall, this vintage is slightly more accessible and ready to drink if you don't have the patience for cellar aging.
  • The Unique Monte Lodoletta Terroir: Located in Illasi, eastern Valpolicella, the Monte Lodoletta estate features gravelly clay-alluvial soils. The site’s microclimate produces thick-skinned, intensely concentrated indigenous grapes (Corvina, Rondinella, Oseleta, and Croatina) that yield unmatched aromatic depth.
  • Uncompromising Appassimento Perfection: Grapes are meticulously hand-selected and dried for up to three months before slow fermentation and 36 months maturation in 100% new French oak barriques. The resulting wine is legendary for its richness, structural integrity, and remarkable longevity.

Highlights

  • A masterclass blend of Corvina, Rondinella, Oseleta, and Croatina dried via traditional appassimento.
  • An opulent 2011 vintage offering cassis, mocha, dark chocolate, espresso bean, and velvety power.
  • Crafted by the legendary Dal Forno Romano estate, boasting 30+ years of cellaring potential.

Tasting Notes

  • Appearance: Opaque, dark ruby-black with deep garnet highlights at the rim.
  • Nose: Intensely complex and expansive. It opens with aromas of cassis liqueur, dried figs, and dark plums, layered with dark chocolate, espresso, sweet pipe tobacco, black truffle, and exotic spice.
  • Palate: Dry, full-bodied, and monumental. The entry delivers a rich wave of concentrated dark fruit sap that glides across massive, ultra-polished tannins, supported by fresh acidity and concluding with an extraordinarily long, resonant finish.

Serving Suggestion

  • Temperature: Serve slightly cool at 16–18°C to allow its incredible aromatics and dense texture to unfold gracefully.
  • Decanting: A generous 1-to-2 hour decant is highly recommended to let this powerhouse open fully. Cellar-worthy through 2045+.
  • Western Pairing: Slow-braised beef short ribs, venison roast, osso buco, or aged Parmigiano-Reggiano and Gorgonzola.
  • Asian Pairing: Dongpo braised pork belly, Xinjiang cumin lamb, braised beef brisket, or rich soy-sauce stewed meats.

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