Dal Forno Romano Collection

 

The Absolute Benchmark of Power, Precision, and Passion

Located in the Illasi Valley east of Verona, Azienda Agricola Dal Forno Romano stands as an undisputed icon of world-class winemaking. Established in 1983 by Romano Dal Forno—often revered as the "King of Amarone" and the protégé of legendary winemaker Giuseppe Quintarelli—the estate transformed Valpolicella from a region known for simple table wines into a producer of some of the most concentrated, age-worthy, and sought-after fine wines on the planet.

Dal Forno Romano is defined by an obsessive, uncompromising pursuit of perfection. Through extreme high-density vineyard planting, drastic yield reductions, ultra-modern temperature- and humidity-controlled drying facilities (fruttaio), and aging exclusively in new oak barriques, the estate produces wines of monumental depth, velvety richness, and astounding balance.

Viticultural Philosophy & Unrivaled Winemaking Precision

• Ultra-Dense Vineyards & Micro-Yields: Vineyards are planted at extraordinary densities (up to 12,800 vines per hectare). Yields are kept deliberately minute—requiring up to seven or eight vines to produce just a single bottle of Amarone.

• Mastery of Appassimento: Grapes for Amarone and Valpolicella Superiore undergo appassimento (air-drying in specialized rooms) to concentrate sugars, acids, and polyphenols. Unlike traditional rustic cellars, Dal Forno utilizes custom fans that cycle air continuously without allowing noble rot (Botrytis), preserving intense, pure fruit character.

• Indigenous Grape Composition: The estate relies on traditional local varieties: Corvina, Corvinone, and Rondinella, elevated by a key inclusion of Oseleta—a rare grape that imparts deep ruby-black color, firm structural tannins, and electric acidity.

The Iconic Portfolio

• Valpolicella Superiore DOC: Unlike standard Valpolicellas made via the ripasso method, Dal Forno's Valpolicella Superiore is crafted using partially dried grapes (dried for ~45 days). Aged in new oak barriques for 36 months, it boasts the concentration, power, and longevity of most producers' top-tier Amarones.

• Amarone della Valpolicella Monte Lodoletta DOCG: The crown jewel of Veneto. Grapes are dried for three months, subjected to meticulous sorting, fermented, and aged for 24 to 36 months in 100% new oak barriques, followed by extensive bottle aging. It is a dense, monumental wine overflowing with dark chocolate, espresso bean, black cherry liqueur, graphite, and exotic spices.

• Vigna Seré Veneto IGT (Recioto della Valpolicella): Produced only in exceptional vintages from dessert-dried grapes where fermentation stops naturally, leaving a luscious sweet red nectar with stunning acidity, dried plum, cocoa, and spiced fig nuances.

Cellaring & Decanting Advice

• Decanting Protocol: Given their immense concentration and structural frame, young vintages of Dal Forno Romano benefit from 2 to 4 hours of double-decanting before serving to unlock their complex aromatics.

• Aging Potential: These are among the longest-lived red wines in Italy. Both the Valpolicella Superiore and Amarone effortlessly evolve in a cool cellar for 30 to 50+ years.

Epicurean Food Pairings

• Prime Cuts & Game: Florentine Bistecca, prime dry-aged ribeye, slow-roasted venison loin with juniper reduction, and braised wild boar (Cinghiale).

• Rich Regional Specialties: Traditional Venetian Risotto all'Amarone, slow-braised beef short ribs, and Osso Buco with saffron risotto.

• Aged Cheeses & After-Dinner: Decades-aged Parmigiano-Reggiano, Stravecchio, Gorgonzola Dolce, and high-percentage single-origin dark chocolate.