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"James Button, Decanter.com 97 Points
2010 was ‘one of my father's favourite vintages, but very difficult,’ explained Marco Dal Forno, as they had to drop six hectare's-worth of fruit on the ground. The result, however, was a wine of incredible concentration and complexity. Medicinal and slightly herbaceous with some bold hedgerow berry aromas and floral, dried fruit overtones, this is bigger, richer and stickier than the 2004 tasted on the same day. There's a woody structure evident, but it's overlaid by floral notes and plush cocoa and black cherry. A streak of menthol lends welcome freshness and extends the long, long finish. Drinking Window: 2023 - 2042
Monica Larner, Wine Advocate 98 Points
This is a deeply communicative and articulate wine that boasts immense power and persistence. The 2010 Amarone della Valpolicella Monte Lodoletta is a creation of enormous beauty and unflinching intensity. The wine speaks at loud volumes with black cherry, spice, tarry smoke, barbecue marinade and grilled rosemary. Those balsam notes add length and continuity to the bouquet. In the mouth, the wine is complete and penetrating. It wraps thickly over the palate to soothe and entice your taste buds. Yet there is enough crispness to keep it from feeling cloying or too heavy. There is a point of tannic astringency on the finish that will accompany this wine over the next decade of its aging evolution. For that reason, it's best to wait before popping the cork on this memorable vinous experience Drinking Window: 2019 – 2040 Reviewed May 2017"
Decanter.com
Romano Dal Forno took control of his family’s 25ha in 1980, aged 22, quickly turning to Amarone maestro Giuseppe Quintarelli for advice and tutorship. Dal Forno focussed on a dramatic reduction of yields, replacing the oxidation-prone Molinara grape with the rare Oseleta, and set about introducing a system of manual sorting to remove less than perfect grapes. It takes nine vines to create one bottle of Dal Forno’s Amarone, with a drying period of three months leading to 15 days of fermentation in temperature-controlled steel tanks. Ageing takes place in new oak for 36 months, followed by another 24 months in bottle. It’s a blend of 60% Corvina, 20% Rondinella, 10% Croatina and 10% Oseleta.
