Dal Forno Romano
About Dal Forno Romano
Located in Val D’Illasi in the region of Valpolicella, this artisanal wine estate was established by Romano Dal Forno in 1983. Founded on his uncompromising vision, he combined traditional practices with modern techniques to climb to the pinnacle of vintners producing wines from dried grapes.
Forty years later the estate is still run by the family, with his son Marco at the helm and Romano always by his side. They, and the rest of the family, all live on site and external help is only brought in at harvest; a truly family run operation.
Dal Forno Romano make three wines: a Valpolicella Superiore, an Amarone, and a sweet Recioto-style wine called Vigna Seré.
Romano found inspiration from renowned winemaker Giuseppe Quintarelli, a legend in Valpolicella and Italy. Under his expert guidance, Dal Forno Romano was able to shift from quantity-based production to an operation devoted entirely to quality. He also used his engineering nous to design several pieces of technology, notably a moveable-fan dehydration system.
Dal Forno Romano are an estate with quality, family, and innovation at their core.
Amarone della Valpolicella 2008 & 2009 Mixed Case of Three
60% Corvina, 20% Rondinella, 10% Croatina, 10% Oseleta
This mixed case allows a sample of two different years, 2008 and 2009, which are epitomised by a heady bouquet of vanilla, black cherries, blueberries, chocolate and truffle.
Perfect drunk with any game dish, or delicious in its own right, these are wines which promise a graceful evolution over time.
Amarone della Valpolicella 2008 and 2011 Magnums
60% Corvina, 20% Rondinella, 10% Croatina, 10% Oseleta
Only grapes of the highest quality from the oldest vines on the vineyard are used for the production of the Amarone. Strength and graceful exuberance are the secret behind these larger formats. The balance between the two allows the unique complexity of the wine to shine through.
Amarone della Valpolicella 2011 Jeroboam
60% Corvina, 20% Rondinella, 10% Croatina, 10% Oseleta
Time and care are the secret behind Dal Forno Romano’s wines: three months drying for the grapes, fifteen days’ steel tank fermentation, 18 months slow fermentation in oak barriques, a further 6 months in oak post fermentation and 36 months minimum aging in bottles.
Deepest, darkest ruby colours, a wonderfully concentrated aroma and a luscious palate are the hallmarks of this wine.
Valpolicella Superiore 2011 Jeroboam
70% Corvina, 20% Rondinella, 5% Croatina, 5% Oseleta
The intensity and aromatics of the Valpolicella are partly the result of the exact same process as the Amarone, though with a slightly shorter drying period. The rest is purely down to Dal Forno Romano’s style.
The character is that of more traditional bottlings, but the smooth class and potent flavours are the product of Dal Forno Romano’s ingenuity in the winery.
Recioto Vigna Seré 2004 Halves
55% Corvina, 15% Rondinella, 20% Croatina, 10% Oseleta
A unique sweet wine that is a true symbol of Verona, The Vigna Seré stands out for its rich sweetness, texture and refinement. Perfectly paired with blue cheese or a chocolate souffle, the palate is packed with plum, raspberry, cherry, chocolate and smooth vanilla flavours.
Pol Roger Wine
A Family Promise: Expect the Extraordinary