Had side by side with dal forno amarone, this was much lighter and fruitier. Very good. — 7 years ago
It is easy to expect an erupting volcano in one’s mouth when you see the name Dal Forno. Yes, this was a powerful wine but thanks to sufficient acid and time in the decanter the weight and intensity of the fruit was held in check. A wonderful accompaniment to the Peking Duck.. — 9 months ago
This is a special wine to be enjoyed with soft creamy cheeses. The 2004 is it’s best expression. Loved it. — 6 years ago
Very dense and black in colour. These wines always remind me of Fruit and Nut milk chocolate. The colour makes you think full bodied but it’s actually light to medium bodied. A luscious mouth filling palate with the savoury milk chocolate together with notes of raisin and date. Supple yet persistent tannins. Reminiscent of a Priorat Garnacha in some respects. — 3 months ago
Perhaps no Valpolicella Superiore deserves more than 9, but this is the best in this style that I have had. (I am not counting Dal Forno Romano or Quintarelli, which are really baby Amarones.) I drank this chilled with penne alla vodka, and it paired perfectly. This wine is light and fruity, but also has a rich cranberry flavor. A nice value for $30. — 4 years ago
Paired this wine with classic italian "pasta al forno". Cherry notes are predominant. — 7 years ago
Gilbert Van Hassel
Sweet tannins almost port like with very balanced tannins. 17 pct alcohol but accessible. Great but not quintarella which is still a level higher. — 2 months ago