The 2008 is a blend of corvina, rondinella, croatina and oseleta, and today it displays extraordinary vitality. In the glass, the colour remains a deep ruby red with barely any signs of ageing. The nose is intense and layered: black cherries, forest fruits and plums are followed by notes of cocoa, liquorice, tobacco, spices and a subtle balsamic touch. Despite its richness, the wine remains remarkably fresh and refined.

On the palate, it is both powerful and silky at the same time. The concentrated fruit expression is perfectly supported by lively acidity and velvety tannins. Everything feels beautifully balanced, with an impressive finish where dark fruit, spices and mineral notes intertwine elegantly. This is a wine of remarkable depth, yet it never becomes heavy or overwhelming.

For food pairings, I immediately think of the rich cuisine of Veneto: grilled red meats, game dishes, slow-cooked stews or aged cheeses such as Monte Veronese or Parmigiano. Dishes with enough intensity and character to complement the wine.

After more than fifteen years, this Valpolicella Superiore has reached a magnificent stage of maturity. It has achieved a beautiful harmony while still offering easily ten years or more of ageing potential. An outstanding wine that once again proves that Romano Dal Forno can transform even a “simple” Valpolicella into something truly extraordinary.

Discover here the available vintages of Dal Forno Romano’s Valpolicella Superiore.

A presto, Salute!