Fermentatedin temperature controlled stainless steel at about 30 degrees celsius; immersion of the cap every 90 minutes for 6 days. No malolactic takes place since drying of the grapes lowers the malic acid. Aged in new barriques for 22 to 28 months, in bottle 1 year.

Tasting notes

Deep ruby-red color, ripe, port-like aromas of hazelnut and raisin, very sweet and rich on the palate; a floral note adds flavor, finishes very long.

Rating

Wine Spectator 90 points (Oct 31 2006) Leather, mineral and meaty bacon, and pepper notes on the nose follow through to a full-bodied palate with silky, integrated tannins and a medium finish. This was a problematic year here but Dal Forno still came through with something outstanding. Drink now. 860 cases made. –JC