Valpolicella Superiore Corvina Blend

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..

Got chickens ?

Blend of 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina and 5% Oseleta. Medium Ruby with aromas black fruits, herb, tar and smoke. On the palate flavors of blackberry, cherry and dried herbs with cacao and espresso. Fine tannins, lively acidity, long finish ending with fruit, smoke and mineral character. Very Nice! Tasting Sample!

Great bottle of Valpolicella. They should all be this good.

Pours out like motor oil. Blackberry jam, chocolate fudge, fruit cake on the nose. Deceptive, because the palate is pretty dry! And there’s a decent tartness, though could use more. Heavy woody tannins are a bit overwhelming. This could use maybe 20 more years in the bottle. If the tannins ever resolve.

Mindblowing - plum and blackberry confit - layers of silky tannins - Smokey and complex - a treat. 5-7 years too young.

So thick and woodsy... camphor, new leather, dried fruit, blueberry pie. Very nice.

why buy mega purple reverse osmosis cult cab when you can drink this lovely valpolicella??

Wow. Needs a ton of decanting and then some. But when you finally get there intense black fruit, licorice, star anise bitter cocoa. Tannins are present but multilayered and complex.

This is great. Young! On open it was restrained. A lot of tannin even two hours in. But it’s starting to round a bit. Forward fruit. Dry mid palette. Smooth finish.