GRAPE VARIETIES: 70% Corvina and Corvina grossa, 20% Rondinella, 5% Croatina and 5% Oseleta.
VINTAGE REPORT: 2013 began with a cold and quite rainy winter. Heavy rainfalls continued through mid-June. Bud breakage began on April 20, with flowering taking place the end of May. The season proceeded quite regularly, without major events and most importantly without any stress for the vines. There was no hail the entire year, which is uncommon for the region. The temperature remained high through mid-August, eventually tapering off to a range for better maturation without reducing acidity on the grapes. Harvest started the second week of September. Prime weather conditions during this period allowed for the grapes to be carefully picked. It is for these reasons we can say 2013 is an excellent vintage in the Valpolicella.
From September 10 – October 22, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in a plastic plateaux and are then left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.
FERMENTATION: Fermentation takes place in steel tanks at a controlled temperature of around 28°C. The tanks are equipped with a sophisticated computerized system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.
AGING: After the racking process, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decantation and, subsequently, is placed in new barrels to mature for 24 months, followed by 36 months in bottle.
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...Monica Larner, September 19, 2019.