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  Lot # 020
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James Suckling
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Romano Dal Forno Amarone della Valpolicella 2017

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1 * Bottle
$450.00 $450.00 Per Bottle
Current Bid | 0 Bid(s)
1 * Bottle
$450.00 $450.00 Per Bottle
Total: $450.00 + $76.50 BPA = $526.50
Your Maximum Bid Is $0.00
Minimum Bid $450.00
Remaining Time: 14 Days, 13:50:41
Watch Now | Estimate $900 - $1000
Condition
Ullage - 5 / 5 | Label - 5 / 5 | Capsule - 5 / 5
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Winery Dal Forno Romano was established by Romano Dal Forno in the early 1980s when he decided to create a new way of producing wines that put an emphasis on quality over quantity. The first grape harvest for Dal forno Romano was in 1983 and since then, 22 vintages of Amarone della Valpolicella has been made, along with 25 Valpolicella Superiore DOC. For the Dal forno Romano winery, the passion for the family and the product has led to a desire for to perfect their craft. Only the finest grapes after rigorous selection are chosen during the harvesting for their exquisite, classic wines.

Variety
Red Blends
Country
Italy
Vintage
2017
Bottle Size
750ml (Bottle)
Closure
Cork
Cellaring
15 Plus Years
Organic Substance
None
Oak Type
French Oak
Style
Red

Lot # 020
System ID # 325268

Start Date
End Date

Reviews

Marco Dal Forno described 2017 as a perfect vintage, until a hailstorm hit the area three days before harvest. Consequently, around 45% of production was lost. Bursting with coffee bean and cocoa aromas with a balsamic note among the blueberry and black cherry fruit, this is a delightfully smooth sip; its glossy, glycerol-rich texture carries the weight and depth of flavours perfectly. There's superb balance, ensuring the high alcohol is well hidden, and giving impressive freshness to alleviate any thought of heaviness. The mid-palate is tight, suggestive of its youth, leading to a very long, balsamic finish. Incredible.
Lots of dried black fruit on the nose and palate, together with hints of black licorice, toasted walnuts and gentler notes of dried flowers and herbs. Full-bodied palate that’s very silky to start, then the firm, very fine tannins kick in a bit and pick up the fruit, carrying it through the long finish. Approachable once the tannins have softened sufficiently, which will be in about two years. But this is really destined for the cellar.

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