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2005 Romano Dal Forno Valpolicella Superiore

Removed from a professional wine storage facility; Purchased upon release; Consignor is original owner

Ends Sunday, 7pm Pacific


3 BicchieriGambero Rosso

...the usual great Dql Forno red; inky dark with very vibrant aromas of red and black berry jam laced with spice and oak, tobacco and chocolate then a confidently muscular palate...

95The Wine Advocate

...made entirely from fruit that has been dried...Firm, sturdy tannins frame blackberries, blueberries, violets and new leather...structured, shut-down wine...gorgeous inner perfume and sheer depth...all that is required is patience.


Italy, Veneto

Veneto in northeastern Italy is one of the country’s most important wine regions and has 220,000 acres of vineyards. It is the third largest wine producing region in Italy after Sicily and Puglia. Though Veneto produces more red than white wine, it is most famous for its Soave and Prosecco, both white wines. Venice is the best-known city in the region, but the area’s wine-making capital is Verona. Close to Verona are the appellations for Bardolino, Valpolicella and Soave. The Veneto is also home to Amarone, the densely concentrated, seriously alcoholic, big red wines made by using grapes that are partially or fully dried. The results are lush, sometimes nearly syrupy red wines that approach 20% alcohol, even though most are not sweet. The most famous conventional red wine is Valpolicella, which means “valley of many cellars.” The name is perhaps a reference to the fact that Veneto is home to a number of indigenous grapes not found elsewhere, including the deep red grapes Corvina, Rondinella and Molinara, all used to make Valpolicella. Garganega is the indigenous white grape used for Soave.