The new release for 2024, 2016 is a much anticipated vintage from Dal Forno given that the 2017 was released first. But it has needed the extra time in bottle: export manager Marco Pinna explained that production volumes in 2016 were compromised by hailstorms in 2015. This had the result of naturally reducing yields and lending even more concentration than usual to the wine. Darker and richer in aroma compared to the 2017 Valpolicella, it clings on to a nutty, reductive character, with wisps of mint and fenugreek. In the mouth it's fleshy and powerful; less vertical than the 2017. There's a slightly meaty touch to the ripe, concentrated red and black berries, lifted by floral notes of iris and violets as well as crushed rock and exotic spices. Voluptuous black cherry emerges towards the end, but this still feels quite tight and closed; the best is yet to come. (Drink between 2025-2040)

Dense garnet color, full of polished aromas of balsamic, cedar wood, earthy minerality, licorice, leather, restrained bramble fruit and coffee grounds. Dry, full-bodied and velvety on the palate, with lifted acidity and an austere finish. Long, slightly chocolatey aftertaste. Best from 2026.

The 2016 Valpolicella Superiore Monte Lodoletta is intense, with a captivating bouquet that blends cedar shavings, savory herbs and balsamic spices with rum-soaked cherries, sweet lavender and dark chocolate. This sweeps across the palate with silken textures, delivering masses of tart red and black fruits along with hints of espresso bean. Crunchy mineral tones and zesty acidity add dramatic lift. The 2016 tapers off long and staining, sporting a pleasantly bitter tinge of cocoa as grippy tannins resonate. The 2016 is a well-muscled dancer yet still youthfully coiled. -- Eric Guido

Aged in oak for 24 months, the Dal Forno Romano 2016 Valpolicella Superiore Monte Lodoletta is an elegantly polished and balanced wine. However, this quality did come at a steep price. A hail storm on May 18th, 2015, damaged 90% of the leaves in the vineyard. The plants therefore used all the energy they had in reserve, and the 2016 vintage started off with difficulty. By June, they were struggling, resulting in lower yields but excellent quality. In fact, the estate released the 2017 vintage before the 2016, allowing for more bottle time. - Monica Larner

Spicy, smoky, grilled toast and tar, a ton of power, full of dried fruits, black chocolate, fruit cake and espresso. Intense, concentrated, powerfully bitter orange peel notes that give balance to the sweet mid palate. Marco dal Forno director at this 34ha estate.

Dense and concentrated aromas of blackberry compote, macerated plums with star anise, cocoa dust and freshly turned earth stake their claim in the glass of this powerful wine. Youthful, this wine shows the upfront new oak notes and tannins, but the core of black fruit stands its ground and is supported by a mixture of savory herbs and dried violets on the finish. Drink 2025–2035. — Jeff Porter