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The Dal Forno Romano estate is planted with 65 acres of classic Amarone grape varieties (corvina, corvinone, and rondinella, among others). Often lauded as one of Italy’s top Amarone producers, Dal Forno takes advantage of the vineyard’s aspect and elevation to retain acidity in the grapes, and therefore the final wine despite the intense grape drying process.

The 2013 Dal Forno Romano Vigneto Monte Lodoletta is a force to be reckoned with – the aromatics leap out of the glass, and the wine itself is full-bodied, deeply colored, and brimming with flavor. Dark fruit notes are contrasted against mushroom, leather, and spice, while a silky mouthfeel, firm but elegant tannins, and bright acidity on the finish round out the structure. “Absurdly intense on the nose, saturated in dark-plum essence, vanilla, tar, ash, mocha, and light raisins,” wrote critic James Suckling, who awarded the vintage 97 points. He continued, “Somehow, this still manages to be fresh and elegant.”

The Final Sip: The 2013 Dal Forno Romano Vigneto Monte Lodoletta can absolutely be enjoyed now (perhaps with a bit of chocolate in place of a more traditional dessert), but it will only continue to improve in the bottle over the next decade.

2013 dal forno romano, amarone della valpolicella, monte lodoletta

Critics Scores

Robert Parker's Wine Advocate