Since the 2002 vintage, all grapes that go into the production of dal Forno Valpolicella are subjected to a light drying process which lasts around one and a half months. This process, traditional but longer for Amarone, creates concentration but maintains freshness.

Investing in this process for Valpolicella is uncommon and, therefore, the intense aromatic Romano Dal Forno wine is stands out from others in the region. This wine offers hints of blueberry, blackberry, cherry and chocolate which emerge gradually as the wine breathes. The velvety tannins are in perfect balance with the luxurious aromas of sweet spices and jam.

The 2016 Dal Forno Romano Valpolicella Superiore Vigneto di Monte Lodoletta is a robust red wine from the Veneto region of Italy. This proprietary blend consists of 70% Corvina, 20% Rondinella, 5% Croatina, and 5% Oseleta, aged in new French and American barrels for 24 months. The wine's alcohol content stands at 12.5%.

Renowned for its intensity and complexity, the 2016 vintage has garnered significant praise from wine critics. Robert Parker's Wine Advocate awarded it a high score of 95, noting the wine's "dark intensity and rich extraction" and describing it as "a wine of characteristically dark intensity and rich extraction." Monica Larner from the publication highlighted its unique qualities derived from the Lodoletta Vineyard's alluvial clay soils and proprietary winemaking technology. She detailed the flavor profile as featuring "black fruit, olive, dark tar, mahogany, and sweet barbecue spice," with a "soft and rich texture with tight tannins."

Similarly, Vinous also rated the wine at 95, with Eric Guido emphasizing its "captivating bouquet" that includes "cedar shavings, savory herbs, balsamic spices, rum-soaked cherries, sweet lavender, and dark chocolate." Guido praised the wine's "silken textures" and "dramatic lift" from its "crunchy mineral tones and zesty acidity," concluding that the 2016 vintage is "a well-muscled dancer yet still youthfully coiled."

Wine Enthusiast's Jeff Porter gave the wine a score of 93, describing it as "dense and concentrated" with "blackberry compote, macerated plums with star anise, cocoa dust, and freshly turned earth." Porter noted that while the wine is still youthful with upfront new oak notes and tannins, its core of black fruit is well-supported by "savory herbs and dried violets on the finish."

Jane Anson from janeanson.com also rated the wine at 93, highlighting its "spicy, smoky, grilled toast and tar" profile. Anson emphasized the wine's "power, full of dried fruits, black chocolate, fruit cake, and espresso," noting its "intense, concentrated" nature and "powerfully bitter orange peel notes" that balance the sweet mid-palate.

Overall, the 2016 Dal Forno Romano Valpolicella Superiore Vigneto di Monte Lodoletta is a highly acclaimed, powerful red wine with a complex flavor profile and a well-balanced structure, recommended for aging and enjoyment between 2025 and 2035.