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Romano Dal Forno Amarone della Valpolicella DOC 2018

Romano Dal Forno Amarone della Valpolicella DOC 2018

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Blackberry Liqueur, Dark Cocoa, and Exceptional Venetian Finesse

The 2018 Dal Forno Romano Amarone della Valpolicella Monte Lodoletta is a monumental, rich, and remarkably harmonious red wine that demonstrates incredible focus and structural poise. Crafted through traditional appassimento grape drying and precision barrique aging, it opens with seductive aromas of ripe black cherries, crème de cassis, dark chocolate, sweet spices, and espresso bean. The palate is full-bodied, velvet-textured, and broad, balancing concentrated dark fruit with lively natural acidity and ultra-polished, fine-grained tannins.
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Style Profile at a Glance

Attribute Profile Scale
Body Full-Bodied, Dense & Monumental ●●●●●
Sweetness Dry (Concentrated Fruit Lushness) ●●●●●
Tannins Velvety, Fine-Grained & Polished ●●●●●
Acidity Vibrant, Fresh & Balancing Drive ●●●●●
Oak Prominent & Well-Integrated (Aged in new French oak barriques) ●●●●●

Terroir, History & Acclaim

Critical Recognition:
James Suckling 95 pts
Wine Advocate 94 pts
  • 95 Points - James Suckling: Dark inky color with a restrained nose of cloves, cassis, macerated violets, earth, graphite and a hint of Band-Aid. Full-bodied with a dense palate of black licorice and dark chocolate flavors, refreshing acidity and firm tannins. It’s youthful, chewy and dynamic. Drinkable now, but best from 2028.
  • 94 Points - Monica Larner (Robert Parker's Wine Advocate): The Dal Forno Romano 2018 Amarone della Valpolicella Monte Lodoletta shows similar intensity and complexity compared to the 2019 vintage, but these remain two very different wines at the end of the day. The 2018 vintage shows extra fruit ripeness and even some jammy flavors with cherry confit and blackberry coulis. The tannins also appear softer (comparatively, although we are still talking about a Dal Forno Amarone—probably the wine with the biggest tannins I taste from Italy). That velvety structural texture gives this wine a more accessible approach, although the wine's ideal drinking window remains a far way off. The 2018 delivers pretty floral aromas of rose or dried lavender that seem specific to this vintage with a hot summer and cooler harvest conditions. This wine will be released in 2025.
  • The Renowned Monte Lodoletta Terroir: Located in Illasi, eastern Valpolicella, the Monte Lodoletta vineyard features deep gravelly-clay alluvial soils. The site's unique microclimate yields thick-skinned indigenous grapes with rare concentration and high-acid structural backbone.
  • Uncompromising Appassimento Perfection: Grapes are meticulously hand-selected and dried naturally before slow fermentation and extended maturation in French oak barriques, resulting in an iconic wine legendary for its power and long-term aging capacity.

Highlights

  • A masterclass blend of Corvina, Rondinella, Oseleta, and Croatina dried via traditional appassimento.
  • A radiant 2018 vintage offering cassis, dark chocolate, espresso, graphite, and velvety power.
  • Crafted by the legendary Dal Forno Romano estate, boasting 30+ years of cellaring potential.

Tasting Notes

  • Appearance: Deep ruby-black core with luminous dark garnet highlights at the rim.
  • Nose: Brooding, complex, and expansive. It opens with aromas of cassis liqueur, dried figs, and dark plum, layered with dark cocoa, roasted espresso, pipe tobacco, graphite, and dried violets.
  • Palate: Dry, full-bodied, and monumental. The entry brings a concentrated wave of black fruit sap that glides across massive, ultra-polished tannins, supported by vibrant acidity and an endlessly long, resonant finish.

Serving Suggestion

  • Temperature: Serve slightly cool at 16–18°C to allow its dense texture and complex aromatics to uncoil gracefully.
  • Decanting: A generous 1-to-2 hour decant is highly recommended to let this powerhouse open fully. Cellar-worthy through 2048+.
  • 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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