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A beautiful partner for oysters
Sitting majestically in the heart of Volnay
A legendary wine with three centuries of history
twenty-four to forty-two months aging sur lattes deepens the conversation between grape and time
A benchmark Sancerre to drink now or hold a few years
Dal Forno Romano, Valpolicella Superiore Vigneto Monte Lodoletta, 2004 msk_champ_ps_22 A beautiful partner for oystersRomano Dal Forno does not make Valpolicella the way anyone else makes Valpolicella. From his Monte Lodoletta vineyard he farms Corvina and friends to obsessive yields, dries the fruit for about six weeks before fermentation, a shorter appassimento than he gives his Amarone, and then ages the wine for years in barrel. The result has always been enormous, dark and dense, closer in spirit to Amarone than to the light red Valpolicella most people picture.
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