Appellations: Valpolicella Superiore DOC
Vine Age: Less than 10 years old
Vineyard Location and Soil Type: Val d’Illasi; Alluvial plains- 70% gravel, 15% silt, 15% clay
Grapes: 70% Corvina and Corvina Grossa; 20% Rondinella, 5% Croatina, 5% Oseleta
Drying Period: 1.5months
Fermentation: Stainless steel; controlled temperature around 28°C (82°F); 15 days of punchdowns and maceration
Ageing: 36 months in new oak; 24 months of bottle age
(RP=95) This is a terrific wine that stood out¡Xand stood tall¡Xdespite the fact that it was tasted alongside some of Dal Forno's most important vintages of the top-shelf Amarone. If that's not a full-on recommendation, I don't know what is. The 2013 Valpolicella Superiore Monte Lodoletta oozes forth with thick concentration and an inky black color. The mouthfeel is thick and impenetrable, and the senses are treated to a long succession of black fruit, tar, spice, smoke, mesquite and barbecue flavors. The wine is full-bodied and very opulent, but it carries that massive intensity with grace and precision. This Valpolicella Superiore is very nicely done. (JS=95) A remarkably concentrated red, redolent of dark-cherry ice cream, stuffed with chocolate-chip flakes that turn into meatier, earthier nuances of steak tartar and forest floor. Full-throttle and lavishly chewy, the tannins pucker all sides of the mouth with mesmerizing intensity; nevertheless they remain polished and acutely detailed, like an extravagant, wool-woven, Moroccan veil. Drink from 2025.