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Romano Dal Forno Rosso Passito Vigna Sere 2003 375ml
Case of 6
OUT OF STOCKPre-arrival
375ml
Sample image only.Please see Item description for product Information. When ordering, the item shipped will match the product listing if there are any discrepancies. Do not order solely on the label if you feel it does not match product description.
SKU 945884
$1,489.86/case
$248.31/bottle
Tariffs included
Out of stock
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The 2003 Rosso Passito Vino Dolce Vigna Serè is impossibly fresh. It opens like a dusty cedar spice box with a sweet mix of cloves, cocoa, cherry sauce and dusty rose, all lifted by a hint of fresh mint. This flows across the palate like pure silk, seamlessly smooth yet surprisingly lifted and delicate. Masses of ripe red fruit and inner spice are motivated by zesty acidity. It leaves a staining of raspberry preserves and cloves to linger while finishing with incredible length and freshness, making the 2003 a dessert in a glass but also too easy to drink. All of this is at just 140 grams of residual sugar per liter. The Rosso Passito Vino Dolce Vigna Serè was not permitted to be bottled as a Recioto because it did not meet the “specific characteristics” of the category. Marco believes this is the greatest Recioto his father ever created, even though it can’t be labeled as such.
Passito is a winemaking method, not a specific grape variety, used to create rich, concentrated wines from air-dried grapes. Known as appassimento, this technique is widely practiced in Italy, particularly in regions like Veneto, Tuscany, and Sicily. Various grapes are used, depending on the region and wine style, including Corvina (for Amarone and Recioto della Valpolicella), Garganega (for Recioto di Soave), and Zibibbo (for Passito di Pantelleria).
What makes Passito wines unique is their intense concentration of flavors and sugars. After harvest, grapes are dried on straw mats, racks, or hung in well-ventilated rooms for weeks or months, reducing water content while intensifying sugar, acidity, and aromas. This results in wines with rich textures and deep flavors of dried fruit, honey, caramel, nuts, and spice, with excellent aging potential.
Passito wines range from dry (Amarone della Valpolicella) to lusciously sweet (Vin Santo, Passito di Pantelleria). They pair beautifully with aged cheeses, desserts, or as an indulgent sipping wine.
Country
Italy
There are few countries in the world with a viticultural history as long or as illustrious as that claimed by Italy. Grapes were first being grown and cultivated on Italian soil several thousand years ago by the Greeks and the Pheonicians, who named Italy 'Oenotria' – the land of wines – so impressed were they with the climate and the suitability of the soil for wine production. Of course, it was the rise of the Roman Empire which had the most lasting influence on wine production in Italy, and their influence can still be felt today, as much of the riches of the empire came about through their enthusiasm for producing wines and exporting it to neighbouring countries. Since those times, a vast amount of Italian land has remained primarily for vine cultivation, and thousands of wineries can be found throughout the entire length and breadth of this beautiful country, drenched in Mediterranean sunshine and benefiting from the excellent fertile soils found there. Italy remains very much a 'land of wines', and one could not imagine this country, its landscape and culture, without it.
Region
Veneto
As historically one of the most important regions in the world regarding trade and experimentation, it comes as no surprise to discover that Veneto has always been a well respected and innovative wine region. This area of north-easterly area of Italy benefits greatly from a continental climate tempered by the Alps, and plenty of influence from the Germanic countries it is near to. Veneto is most commonly associated with beautifully elegant white wines, such as those of Soave, and has over ninety thousand hectares under vine. Impressively, within that area, over a third of the vineyards in the Veneto region have been granted official AOC status, and many of the sub-regions and appellations of Veneto have gone on to be world-famous in regards to quality. One such example is Valpolicella, where some of Italy's finest and most complex red wines are produced.
VM98pts
Vinous Media
The 2003 Rosso Passito Vino Dolce Vigna Serè is impossibly fresh. It opens like a dusty cedar spice box with a sweet mix of cloves, cocoa, cherry sauce and dusty rose, all lifted by a hint of fresh mint. This flows across the palate like pure silk, seamlessly smooth yet surprisingly lifted and delicate. Masses of ripe red fruit and inner spice are motivated by zesty acidity. It leaves a staining of raspberry preserves and cloves to linger while finishing with incredible length and freshness, making the 2003 a dessert in a glass but also too easy to drink. All of this is at just 140 grams of residual sugar per liter. The Rosso Passito Vino Dolce Vigna Serè was not permitted to be bottled as a Recioto because it did not meet the "specific characteristics'' of the category. Marco believes this is the greatest Recioto his father ever created, even though it can't be labeled as such.
375ml
