Quintarelli VS Dal Forno Romano Amarone della Valpolicella Wine Tasting Saturday, May 2nd 7:30 pm
Wine hath drowned more men than the sea.
THOMAS FULLER
And if I drowned in wine, I can think of none better than Amarone!!
This is annual event here at the Wine Watch. We show the wines of these two producers every year at a "Once in a Lifetime" tasting event and then every other year we show them against each other.
The styles are dramatically different between Dal Forno and Quintarelli but they both make Amarone at the top level of quality and both sacrifice quantity over quality. They are also very expensive but the price reflects the demand for these wines in the marketplace.
Dal Forno is a bit more progressive thinking aging his wines in new French Oak and making a dryer style of Amarone by not drying the grapes for as long as Quintarelli.
Although Giuseppe Quintarelli passed away last year his wines will forever be iconic examples of this ancient style of making wine by drying the grapes before fermenting. These wines are incredibly rare and to be opening up 6 bottles on one evening categorizes this evening as a "once in a lifetime" experience.
Join us as we experience some of the top vintages for this region and some of the most sought-after wines from the Veneto in an all out battle over who's wine reigns supreme- the godfather of Verona, Giuseppe Quintarelli or the new kid on the block, Romano Dal Forno.
Toni Lampasone will be making a special menu to accompany the wines. The fee for this "Once in a Lifetime" wine tasting which includes dinner is $595 + tax for reservations call 954-523-9463 or e-mail andy@winewatch.com.
Quintarelli VS Dal Forno Amarone Wine Tasting
Saturday, May 2nd
7:30 pm
2018 Giuseppe Quintarelli Bianco Seco Ca Del Merlo Magnum
1995 Giuseppe Quintarelli 'Alzero' Cabernet Veneto IGT
1996 Giuseppe Quintarelli 'Alzero' Cabernet Veneto IGT
1997 Giuseppe Quintarelli Amarone della Valpolicella
2017 Giuseppe Quintarelli Amarone della Valpolicella
2002 Dal Forno Valpolicella
2007 Dal Forno Valpolicella
2009 Dal Forno Valpolicella
1996 Dal Forno Romano Amarone Della Valpolicella
2006 Dal Forno Romano Amarone Della Valpolicella
2017 Dal Forno Romano Amarone Della Valpolicella
1995 Quintarelli Recioto della Valpolicella
2004 Dal Forno Romano Vigna Sere
Menu
Selection of Cheese: St. Andre, Blue Cheese, Beemster Gouda
Hudson Valley Foie Gras Sauteed with Cherry Reduction and wilted Greens
Gnocchi with Blue Cheese Alfredo Sauce
Red Wine Braized Shortrib Served with Mole
Cheesecake with Amarena Cherries and Recioto reduction
The price for this tasting which includes dinner and gratuity is $595 + tax for reservations call 954-523-9463 or e-mail: andy@winewatch.com. Please let us know when you make your reservations if you have any dietary restrictions and chef Toni will be happy to accommodate you.
A bit about Giuseppe Quintarelli - The Godfather of the Veneto
Known as “The Master of the Veneto,” Giuseppe Quintarelli makes some of the world’s most sought-after wines. From aperitifs to digestifs, his limited production Amarones, Reciotos, and Valpolicellas are the benchmark for excellence. Their greatness stems from the inherent quality of the terroir and natural talent of this master, whose concept of vintage approval and strict grape selection rival great Chateau of Sauternes. Quintarelli makes stunning wines in average vintages by hand picking everything and making severe selections- sometimes going cluster by cluster and selecting each individual berry!
Giuseppe puts his wines on the market when he deems them ready, often keeping them in the cellar for decades until the right moment arrives. Quintarelli Produces around 2,500 cases of Valpolicella, 850 cases of Amarone and 300 cases of Recioto. Valpolicella is a terroir with a long history. It has weathered difficult times and has now been saved by the commitment of a large number of young producers, and the example of a great one, Guiseppe Quintarelli. Giuseppe’s winery, situated at Negrar on the gentile Valpolicella hills, has 12 hectares of vineyards at an average altitude of 240 meters above sea level. Some of the grapes are brought in bringing the average annual production up to 50-60,000 bottles. In the best years, Giuseppe Quintarelli makes an Amarone Riserva, and of course 1990 was no exception. Before release, this seriously good wine spent ten years ageing in Slavonian oak barrels. The deep garnet hue is appealing and there are sweet cocoa powder and ripe berry fruit on the nose. The palate is generous with plums, fruit liqueur and coffee in a harmonious, lingering profile. The Alzero, made from raisined Cabernet Franc grapes is deep ruby red and proffers aromas of red peppers, vegetables and tobacco on the nose. The palate has remarkable finesse and hints of cocoa, morello cherries, pepper and pencil lead create a very stylish, bitter-sweet effect. The fresh-tasting nicely rounded Valpolicella has hints of aromatic herbs, cherry fruit and liquorice, as well as good extract.
According to archaeological evidence vines were growing in the Valpolicella area some 40 million years ago, but winemaking probably came about around the 5th century BC somewhere that is now referred to as Fumane, the home of one of the most famous Amarone producers, Allegrini. This wine was referred to as Retico and came from the county of Catullus, Verona. Late in the Roman period the name Retico changed to Acinatico. Cassiodoro, a famous Italian minister to the Ostrogoth king Theodoric, has been quoted making reference to Acinato: “It has a pure and exceptional taste and a regal color, so that you may believe either that purple got its colour from the wine or that the wine is the epitome of purple. Its sweetness is of incredible gentleness, its density is accompanied by an indescribable stability and it swells over the tongue in such a way that it seems either a liquid made of solid flesh or else a drink to be eaten.”
Valpolicella, according to some accounts, means “valley of many cellars,” which seems fitting. It is derived, they say, from the Greek word poli (many) and the Latin cella (cellar). This area is approximately 27 miles long and 5 miles wide, it passes north and west of Verona, extending from the Adige River to the Cazzano Valley. Bardolino and Lake Garda lie to the west and Soave to the east. The land ranges in altitude from 490 to 1,475 feet above sea level. The vines in the classico district to the northwest of Verona, are planted on the hillsides and mountain slopes of the valleys of the Adige tributaries and the Fumane, Marano, and Negrar torrents. Some of the vineyards are terraced with stone. The cretaceous, calcareous soil is of glacial origins. And volcanic activity in this area contributed elements to the soil as well.
The area around Sant’Ambrogio is considered the heart of the Amarone production zone. Within this area, northeast of Gargagnago, is a valley called Vaio Armaron, which may have given the wine its name. The blend of grapes typically used in Valpolicella is Corvina (40%-70%), Rondinella (20%-40%), Molinara (5%-25%) and may contain up to 15% Negrara Trentina, Rossignola, Dindarella, Barbera, and/or Sangiovese. Before 1989 producers were allowed to add as much as 15% of grapes, must, or wine from outside the zone to correct problems from a weak vintage, but this practice is prohibited today. Corvina contributes color, body, bouquet, flavor, and the basic Valpolicella character to the wine. Rondinella, which is resistant to disease and rot, is added for its color and strength, tannin and vigor, it also adds some refinement to the azromas. Molinara, or Mulinara, is also known as Rossara Veronese and Rossanella, is blended in to make the wine lighter and more drinkable. It also contributes dryness and acidity, as well as that characteristic bitterness. Negrara, adds softness, freshness and early drinkability.
The first dry Amarone, according to writer Cesare Marchi, was the result of a fortunate accident. In the early 1950s, Adelino Lucchese, Bertani’s cellarmaster, discovered a barrel of wine in the cellar that had been overlooked and neglected for some time. Certain that it had spoiled he was about to discard its contents, when curiosity prompted him to take a taste just to see what had happened. He was astonished to discover that the forgotten wine had a velvety texture and a penetrating perfume, a slightly bitter taste, but not at all unpleasant. There is however evidence that the Romans made a type of bitter Recioto for diabetics or other people who couldn’t take sugar. Sandro Boscaini of Masi pointed out that some of the oldest families in Valpolicella, the Count Campostrini and Count Serego Alighieri, as well as his own produced an Amaro, a dry Recioto. This would seem to indicate that Amarone is considerably older that Marchi admits. According to another book called Valpolicella Spolendida Contea Dei Vino, written by Lamberto Paronetto, the name Amarone has been in use since the eighteenth century. It became popular at the beginning of this century and the name could very well be derived from the Italian word amaro, meaning “bitter” (scholar Scipione Maffei, writing in the first half of the eighteenth century, refers to an amaro, a dry wine from the Valpolicella area), or it could come from Vajo Armaron, where some highly regarded Amarones have been produced for ages.
All the Wines from Guiseppi Quintarelli on SALE!!
2005 Quintarelli Alzero MAGNUM
Price: $1600.00 Sale Price: $1200.00 Quantity in Stock: 1
Alzero is a massive--and massively delicious--wine. Quintarelli makes it only in the very best years, solely from fruit derived from old vines, predominately Cabernet Franc, usually blended with Cabernet Sauvignon and a small percentage of Merlot. As in the estate’s Amarone, Quintarelli treats Alzero’s grapes with the appassimento technique, drying the grapes in single layers upon straw or plastic mats for 60 to 100 days to concentrate and intensify the flavor; it’s also the sole Quintarelli wine that’s aged in barriques. This wine has a beautiful bouquet of blueberry liqueur wtih notes of black pepper spice, menthol and fine herbs very complex bouquet of aromas. A big and succulent wine onthe tongue with a velvet like texture on the tongue with bladkberry liquer like fruit and a host of dark spices on the finish, a brut of a wine but still shows elegance and finesse. Finish 50+ KILLER
2001 Quintarelli Alzero Cabernet Magnum
Price: $1650.00 Sale Price: $1250.00 Quantity in Stock: 2
Older vintages of Alzero are very rare and even the first year 1983 is still drinking well, we showed it at one of our Quintarelli events a few years ago. The magnums of this wine are a real find and will last the rest of your lifetime in your cellar.
1995 Quintarelli Alzero
Price: $750.00 Sale Price: $595.00 Quantity in Stock: 1
94 Points) The 1995 Alzero (Cabernet Sauvignon, Cabernet Franc, Merlot) was deep, rich and concentrated in its blackberries, cassis and grilled herbs. The sheer opulence of the finest vintages was missing, but it was nevertheless a beautiful wine to enjoy with our cheese course. (AG) Vinous, Review Date: 05/2009
2007 Quintarelli Recioto della Valpolicella
Price: $495.00 Your Price: $445.50 Quantity in Stock: 1
A bit about Romano Dal Forno
A few years ago the last day of the Vinitaly we left early to go see one of the producers that does not show his wines at the fair- Romano Dal Forno. We just happened to be doing a tasting with this producers wine in a few weeks after my return, so I was anxious to learn more about this producer from the horse’s mouth.
Although Romano’s wines have become some of the most sought after in all of Italy, there are not many people that know a lot about them, many people believe that he was a pupil of the great Giuseppe Quintarelli. Well it is true that Dal Forno is a good friend of Quintarelli and that it was Giuseppe’s passion for winemaking that inspired Romano to get into the wine business, however he never worked for Quintarelli like so many wine experts have claimed. Romano’s family had been land owners in Valpolicella for several generations and they owned vineyards, but they had always sold their grapes to other producers. Romano never went to enology school, he is a self taught winemaker, his first vintage was 1983 and over the course of the next few he quickly became one of the rising stars of this area.
His approach to making Amarone is very different from Quintarelli and collectors usually will like one or the other rather than both. Quintarelli dries his grapes for upwards of six months before crushing them. This causes the resulting wines to be rather sweet in style. Romano prefers the taste of dryer wines so he only leaves his grapes to dry for one to two months, thus the resulting wines are fairly dry in style.
When you walk down to the cellar, the stairs are made of white marble tile that has been tumbled so that the surface is not slippery, everything that Romano does is well thought out, he is a perfectionist and it shows in his cellar and in his wines. The brick work on the ceilings of the cellar is a mosaic and really makes the cellar one of the most attractive that you will encounter. The barrles are stained in the centers so you will not notice the drippings from topping off. It seems like every little detail has been thought out.
His greatest recent vintages are: 1996, 1997, 1998, 2001, and the 2004 which is still in barrique. The Valpolicella is one of the most concentrated and rich that you will encounter and is rich enough that it could be mistaken for Amarone. The magical elixir, Recioto was declassified in 2003 because it failed the tasting panel from the DOC and will from this vintage on be simply entitled late harvest with the name of the vineyard, Vigna Sere. There are two tests that Valpolicella, Amarone and Recioto have to pass before they are allowed to carry the DOC title. One is a chemical analysis that measures both the sugar content and the grape varietals. The second is a physical tasting that the DOC panel conducts to ensure that the wine resembles the style of wines that are produced in this area. The Recioto in 2003 passed the chemical analysis but the tasting panel failed this wine for being to astringent, this may have angered Dal Forno as he stated that this wine will no longer be submitted for DOC status.
We were like kids in a candy store during our visit as the exuberant wine producer showed us his newest wines that were still in barrique. Romano is very passionate about his wines and you could tell that he was glad to have a group of his fans in his home to learn more about what makes this producers wines so unique.
His journey stared with the 1983 vintage and every vintage he has continued to improve his wines by making progress in the vineyard as well as developing new techniques in the winery. He began a complete renovation and expansion of the winery in 2005 and it was completed by the end of 2007 just in time for the harvest. One of the things that he stresses is cleanliness. Some producers of Amarone like to have a bit of "Noble Rot" in their wines. Romano feels that there is nothing noble about rot, therefore he goes to every extreme to ensure that there is none in his cellar. The new facility has a series of fans to circulate the air in the cellar so there is very little moisture, which is one of the largest contributors to the formation of mold in the cellar.
Any great producer will tell you that great wine is made in the vineyard and Dal Forno is no exception to this rule. Dal Forno spends a lot of time tending his vines and has planted several new acres of vines to increase the size of his production which now hovers at around 20,000 cases of the four wines.
2019 Dal Forno Romano Vigneto Monte Lodoletta Valpolicella Superiore
Price: $166.50 Your Price: $149.85
"The 2019 Valpolicella Superiore Monte Lodoletta is very rich in extract with deep black fruits and bitter spices. There is toasted caraway, road topping and baked plums. Its exaggerated full-bodied style is characterised by extreme concentration, tannins and distinct sweetness." Wine Advocate
2018 Dal Forno Romano Vigneto Monte Lodoletta Valpolicella Superiore Price: $165.75 Your Price: $149.18 Quantity in Stock: 11
(94 Points) The 2007 Valpolicella Superiore from the celebrated Monte Lodoletta vineyard is rock-tight with a midnight black appearance and aromas that emerge with fierce determination. The fascinating aromatic medley includes dark spice, prune, Spanish cedar, tar, black licorice, balsam herb and blackberry tart. The mouthfeel is plush and rich with super-tight tannins that grip nervously to the finish. It has only started its bottle evolution and requires more time to soften and develop. (ML) Review Date: 10/2013, Wine Advocate
2013 Dal Forno Romano Vigneto Monte Lodoletta Valpolicella Superiore Price: $166.50 Your Price: $149.85 Quantity in Stock: 3
(95 Points) 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. Robert Parker's Wine Advocate
2010 Dal Forno Romano Vigneto Monte Lodoletta Valpolicella Superiore
Price: $166.50 Your Price: $149.85 Quantity in Stock: 2
(95 Points) The 2010 Valpolicella Superiore Monte Lodoletta is more precise and focused compared to the 2011 edition that I tasted at the estate at the same time. This was not an easy vintage in Valpolicella compared to other parts of Italy that enjoyed a classic growing season. Instead, this Northern corner of Italy suffered from heavy rains and some hail damage. Overall yields were lower as a result. But the wine sings in terms of its brightness and aromatic intensity today. The expressive bouquet covers all the bases from black fruit to spice to drying mineral or flint. All of these elements conspire to bring robust flavors together with smooth and seamless transitions. Robert Parker's Wine Advocate
2018 Dal Forno Romano Vigneto Monte Lodoletta Amarone della Valpolicella
Price: $523.50 Your Price: $471.15
The Dal Forno family has been making wine since 1983. Located in Val D'Illasi, the estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rodinella, Oseleta, and Croatina.
Amarone della Valpolicella DOCG 'Monte Lodoletta' differs from the Valpolicella Superiore DOC 'Monte Lodoletta' in three key ways. First, its drying period lasts three months rather than one and a half. Second, following company philosophy, Amarone uses only grapes from vineyards over ten years old. Third, the grapes come from the estate's most premium vineyards, selected for their superior soil and climate conditions. Apart from these distinctions, both wines share similar production and maturation methods.
However, Amarone stands apart from its younger sibling with its greater power and elegance. It demonstrates superior complexity, depth, and persistence. The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level.
The 2018 vintage was rainy yet balanced. It began with a mild January and above-average temperatures until late February brought a cold snap (-6/-8°C), delaying budding by 25 days. Spring temperatures were moderate, and summer maintained normal temperatures with ideal day night variations. Heavy rainfall from May through July posed challenges for disease management but caused no damage. August's heat helped dry the accumulated moisture, though a significant September storm (150mm rain in 20 minutes) raised concerns about vintage quality.
Though rain interrupted the harvest multiple times, the ines—supported by a decade of soil management work—responded well. The 2018 vintage ultimately delivered both quantity and quality, proving resilient through challenging weather conditions.
In temperature-controlled steel tanks (around 28 degrees), equipped with a sophisticated computerized system that allows automatic punching-down over a period of around 15 days, including the final two days of maceration.
TASTING NOTES: Complex aromas of black cherries, blueberries, and chocolate hint at the luxurious ripe fruit that unfolds on the palate with remarkable persistence. The finish reveals delicate notes of truffle, tobacco, and new leather.
This wine's impressive depth suggests significant aging potential, promising a long evolution ahead.
2017 Dal Forno Romano Vigneto Monte Lodoletta Amarone della Valpolicella
Price: $489.00 Your Price: $440.10 Quantity in Stock: 3
(96 Points) A dark, brooding red that effortlessly marries a lovely range of kirsch, blackberry paste, dried mint and eucalyptus flavors with fine, sculpted tannins and a rich streak of minerality, showing lots of smoke, fresh earth and iron. This offers concentration and power, revealing even greater detail and expression as it opens in the glass, but at the same time this is an exercise in balance and restraint...Drink now through 2035. Wine Spectator
2009 Dal Forno Romano Vigneto Monte Lodoletta Amarone della Valpolicella
Price: $522.00 Your Price: $469.80
(99 Points) The Dal Forno family considered the idea of releasing their Amarone ten years after the harvest. If that plan had been implemented, this would be the vintage on the market now. The 2009 Amarone della Valpolicella Monte Lodoletta is a full and generous expression that delivers thick lines and robust flavors of dried blackberry, camphor ash, exotic cedar wood, licorice and tarry road pavement. This vintage saw average temperatures throughout the growing season with a few hailstorms along the way. Very dry weather led to some mild drought in July and August, with ensuing ripening and concentration of the clusters. I found this monumental wine to be irresistible when I first tasted it five years ago, and I consider it to have improved since then. This is one of the most complete and comprehensive vintages produced at Dal Forno, and it gives us an ample 360-degree view onto the might, brawn and potential of this icon wine from the Veneto. Its evolutionary track shows no sign of slowing down. Robert Parker's Wine Advocate
2008 Dal Forno Romano Vigneto Monte Lodoletta Amarone della Valpolicella
Price: $600.00 Your Price: $540.00
Wine Watch Review: Lots of dark cherry liqueur like fruit, sweet tobacco spice and dark coco notes some of that play dough like clay minerality that defines Valpolicella, some graphite and toasty oak, very rich and opening up nicely as this wine gets more air. Thick and chewy on the tonue but with great freshness through the finish, very fresh and lively even though this wine is 17% alcohol, lots of sweet cherry liqueur like fruit with bitter chocolate notes. Finish 50+ Most Excellent +
(98 points) The 2008 Amarone della Valpolicella is compelling. With a little air, the tannins begin to soften, releasing a myriad of intense dark aromas and flavors. Bittersweet chocolate, cloves, violets, plums and blackberry jam cover every inch of the palate in a stunning, headspinning Amarone that captures all of the best qualities of the year. When Romano Dal Forno's wines are on, there is nothing quite like them, and that is certainly the case here. If opened young, the 2008 needs a little air. Actually, a lot of air. (AG) (3/2014) Vinous
2006 Dal Forno Romano Vigneto Monte Lodoletta Amarone della Valpolicella
Price: $522.00 Your Price: $469.80
(97 Points) Back in 2006, this estate farmed approximately 25 hectares of vines, and the Valpolicella was just beginning to feel its new celebrity status, thanks to a new generation of vintners (to come after Quintarelli and Dal Forno) showing impressive results. The 2006 Amarone della Valpolicella Monte Lodoletta was born in a vintage that was not easy: It saw hail and above-average rainfall for much of the growing season. This expression opens to an inky dark appearance and heavy aromas of dried fruit, pressed blackberries and sun-dried prunes. There is a slightly sweeter side to this vintage (the residual sugar is up to ten grams per liter), and the mouthfeel offers enormous volume and richness. You get some jammy and raisiny fruit at the back. Like the 1990 vintage also tastes in this retrospective, this bottle from the 2006 vintage was slow to open and felt a bit closed initially. In fact, I gave it 94 points at that time. However, I recently opened a bottle of this same wine that I had in my cellar, and it was just stunning. It showed none of the shyness that I described above. Inspired by that second magical bottle, I went back and adjusted the drinking window and my score to the one you see here. (ML) Wine Advocate, Review Date: 02/2019
1999 Dal Forno Romano Vigneto Monte Lodoletta Amarone della Valpolicella
Price: $620.00 Sale Price: $495.00 Quantity in Stock: 2
(95 Points) Is this a bruiser or what? Opaque in color, with monster aromatics that run from tar and espresso to maple, violets, cumin and finely scented candle wax. Deep and intense as they come, with charcoal and menthol notes on top of primary blackberry and cassis. No other word besides "massive" describes it. Hugely tannic and weighing in at 17%; needs five to seven years minimum in the cellar. Review Date: 11/2005 Wine Enthusiast
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