The 2004 Vigna Sere is the perfect conclusion to a vintage that will go down as one of Dal Forno’s most magical. Sweet, silky tannins support layers of super-refined, elegant fruit in this magical sweet red. Mocha, espresso, new leather, raspberry jam and spices emerge with time in the glass, but this is really a wine that shows off textural finesse more than anything else. I have tasted this wine many times since it was in barrel and later in bottle. It has never been anything less than spellbinding. It is one of the most magical sweet dessert wines I have ever tasted. At eight years of age the 2004 remains a an infant. Anticipated maturity: 2014-2024. Importer: Vias Imports, New York, NY; tel. (212) 629-0200

The 2003 Vigna Sere is not a new wine from Dal Forno, rather it is the former Recioto which, in this vintage, the local DOCG tasting commission rejected in its infinite wisdom. The wine possesses incredible richness and density with plenty of super-ripe dark fruit, plums, chocolate and roasted coffee beans. This opulent, generous sweet wine shows excellent balance, even if the tannins dry out somewhat on the finish, something that is unfortunately quite common in wines of this vintage. This is an especially structured dessert wine that needs to be paired with rich cheeses or chocolate-based desserts to offer its greatest pleasure. Anticipated maturity: 2008-2018. All of these wines from Romano Dal Forno require significant aeration to show the true breadth of this passionate grower’s innovative style. Ideally the wines should be cellared for a minimum of a few years. Readers in search of short-term gratification are advised to open these bottles at least eight to ten hours before serving. This also holds for the Valpolicella, which has become an especially massive, structured wine after Dal Forno started producing it from 100% dried fruit in the 2002 vintage. Dal Forno favors 100% new American oak for his wines, although in recent years he has brought the aging regime down considerably.Importer: Vias Imports, New York, NY; tel. (212) 629-0200