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Dal Forno Romano Valpolicella Superiore Monte Lodoletta Vertical 2012-2014 (750MLx6)

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Valpolicella Classico
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In Stock

Critic Scores, Reviews & Descriptions

Contains 2 bottles each:

2012 Dal Forno Valpolicella

94 JS

A very rich and spicy nose of kirsch, sweet morello cherries, spice box, hazlenuts and vanilla beans with dried dark cherry cake and lots of cedar, too. Full body, sweet fruit, vibrant acidity, ripe and round tannins and a fruit-forward finish. Always excellent. Drink now. James Suckling

2013 Dal Forno Valpolicella

95 WA / 95 JS

This is a terrific wine that stood out—and stood tall—despite 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. Monica Larner – The Wine Advocate

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. James Suckling

2014 Dal Forno Valpolicella

95 JS

Dal Forno did not produce an Amarone in 2014, and everything went into producing a great Valpolicella

A beautiful, polished red with dried-berry, plum, floral and cedar aromas. Full body and a flavorful finish. Extremely refined and polished, more so than many past vintages. Already gorgeous, but needs a year or two to come together. Better after 2022. James Suckling

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