Description
The 2014 is a unique rendition of Dal Forno’s Valpolicella Superiore Monte Lodoletta. It's a remarkably pretty wine, displaying crushed ripe strawberries and plums with cinnamon, clove, vanilla bean and a cooling hint of mint. The textures are velvety, coating all that they touch in glycerol fruit concentration, yet somehow coming across as zesty and spry, contrasting weight with saturating notes of tart blackberry and savory spice. There’s a bit of a lull in the midpalate, yet it hardly takes away from the experience.
From September 10 – October 22, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in a plastic plateau and are then left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.
Producer notes: "Fermentation takes place in steel tanks at a controlled temperature of around 28 °C, which are equipped with a sophisticated computerized system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days. After the racking process, the Valpolicella rests for a few days in stainless steel tanks before being racked to new barrels to mature for 24 months, followed by 36 months in bottle."
Varietal Composition: 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina, and 5% Oseleta.
