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Romano Dal Forno Dal Forno Vapolicella Superiore 2003 戴福諾酒庄維波利高等版 2003

Romano Dal Forno Dal Forno Vapolicella Superiore 2003 戴福諾酒庄維波利高等版 2003


Romano Dal Forno
Romano Dal Forno is regarded as “King of Valpolicella” nowadays. Romano Dal Forno was born in 1957 in the village of Capovilla, a couple of kilometers away from Illasi, in a family which had been engaged in wine production. At the age of 22 Romano was lucky to meet the Great Master of Amarone, Giuseppe Quintarelli. That acquaintance became a revelation for him and pushed him towards choosing a right target. In 1990 a new winery was built, it uses modern technologies while maintaining the traditions of these famous wines. Instead of Slavonian-oak casks, habitual for local winemakers which were used from year to year for aging Amarone, Dal Forno started to use 225-litre barrels made of new French oak (barriques). And naturally, wine of a new crop was aged in new barriques; also the wine would not show up for sale before a long period of up to 5 years. Later some experiments were made with a partial aging in barriques (up to 2 years) and then another 4 years in bottles. The great richness of Dal Forno's wines is derived from the extremely low yields of this artisan's 12.5-hectare estate outside the Classico zone. His dense, creamy Valpolicella is among the best of the Veneto, and we find here formally dressed as a white passito dessert wine. 
現在戴福諾酒莊被稱為維波利之王, 而羅馬諾. 戴福諾 (Romano Dal Forno )出生於1957的卡波比亞(Capovilla )小鎮中, 在伊拉西 距離幾公里外. 而他們家族在經營葡萄酒的生產. 
在羅馬諾的22歲, 幸運地遇到阿瑪羅尼的大師級人物 '喬治白. 昆塔雷利' ( Giuseppe Quintarelli) . 這刻的相識造就了一種對他的啟示而推著他選擇正確的目標. 
1990年新酒廠始建於1990年, 它採用現代釀酒技術並保持著這些傳統方式來釀製著名的葡萄酒. 
而本地釀酒商的習慣於用斯拉夫尼亞橡木酒桶來陳化阿瑪羅尼( Amarone). 但戴福諾酒莊開始用225升的新的法國橡桶木桶來陳化. 
酒釀的新農作物自然地陳化在新的木橡桶裡, 並且酒釀不會進行在一段長時間(5年)內銷售. 
後來一些實驗在橡木桶中進行了局部陳化(長達2年)  然後在瓶子裡再過4年.
這個於古典區外的12.5公頃莊園, 而濃郁的戴福諾酒釀由這極低收獲率的莊園是而衍生出來.
這款濃密而奶油的維波利是威尼托產區裡最好之一, 我們在這裡找到正式的整修過的白色帕西多 (passito ) 甜點酒。
Vintage 年份:


Country Origin 原產地:

Italy - Veneto 意大利- 威尼托

Varietal Grape 葡萄品種:
70% Corvina, 20% Rondinella, 5% Croatina, 5% Oseleta.
70% 科維納, 20% 羅蒂妮拉, 5% 科羅帝納, 5% 奧塞萊塔.
Tasting Note 鑒賞:

The 2003 Valpolicella Superiore comes across as shockingly primary for a five-year old wine. Masses of jammy dark fruit flow onto the palate in a concentrated, generous style. The firm tannins are those of the torrid 2003 vintage, yet this broad-shouldered, expansive wine has more than enough fruit to provide balance. Notes of chocolate, leather, coffee and sweet spices gradually emerge with air, yet this remains a backward, unyielding wine at the moment. Anticipated maturity: 2011-2020. 

這款2003高級維波利給人的驚人印象它主要是一款五歲酒齡的葡萄酒。 濃密的黑醬果在一個濃縮而豐厚的風格當中流到口感裡. 堅厚的丹寧是那些熱情的2003 年份, 然而,這種寬厚而豪爽的葡萄酒擁有著綽綽有餘的水果去提供平衡. 點點的巧克力, 皮革,咖啡和甜香料在空氣逐漸顯現, 然而,此刻 這口感仍然是一款倒退 而固執的葡萄酒

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