Dal Forno Romano
Amarone della Valpolicella DOCG
Crafted with the highest quality grapes from the Dal Forno estate in the Veneto region, hand-selected Corvina, Corvinone, Rondinella, Croatina and Oseleta, undergo a meticulous appassimento process, where they are dried to concentrate their flavors before fermentation. This traditional technique gives the wine its rich, intense flavors of dark cherries, dried fruit, and a touch of spice, with layers of chocolate, tobacco, and earthy notes. What makes this wine truly exceptional is the winery’s commitment to quality and innovation, producing an Amarone that is both elegant and intense, with the ability to age beautifully for years to come.
The vineyards for Dal Forno Romano Amarone Valpolicella DOCG are situated in an ideal location within the Valpolicella region, covering 26 hectares (64.22 acres) at elevations ranging from 290 to 390 meters (951 to 1,280 feet). The soils, originating from alluvial plains, are composed of 70% gravel, 15% silt, and 15% clay, providing excellent drainage and contributing to the concentration of flavors in the grapes. The south-facing exposure ensures optimal sunlight, promoting even ripening of the fruit. With a high vine density of 12,800 vines per hectare (5,182 per acre), the vineyards are carefully managed using the Guyot training system to ensure balanced yields and quality. Cultivated with sustainable practices, these vineyards reflect the estate’s commitment to preserving the land while producing wines of exceptional depth and character.
- Region
- Veneto
- Appellation
- Amarone della Valpolicella DOCG
- Varietal Composition
- Corvina, Rondinella, Oseleta, Croatina
- Aging
- Blend of Corvina, Corvinone, Rondinella, Croatina and Oseleta. Fermentation takes place in steel tanks at a controlled temperature of around 28°C, which are equipped with a sophisticated computerized system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days. After decanting, in mid-January, the Amarone is placed in new barriques, where it resumes a very slow fermentation process that continues for a further 18 months. The total stay in barriques is approximately 36 months.
Subtle aromatic hints, that range from black cherry, blueberry to chocolate, anticipate the opulent expression of mature fruit that flows into the mouth with inadvertent persistence. Nuances of truffle, tobacco and new leather wrap around the finish.
Wine Advocate
94 Points
2018
"The Dal Forno Romano 2018 Amarone della Valpolicella Monte Lodoletta shows similar intensity and complexity compared to the 2019 vintage, but these remain two very different wines at the end of the day. The 2018 vintage shows extra fruit ripeness and even some jammy flavors with cherry confit and blackberry coulis. The tannins also appear softer (comparatively, although we are still talking about a Dal Forno Amarone—probably the wine with the biggest tannins I taste from Italy). That velvety structural texture gives this wine a more accessible approach, although the wine's ideal drinking window remains a far way off. The 2018 delivers pretty floral aromas of rose or dried lavender that seem specific to this vintage with a hot summer and cooler harvest conditions."
— Monica Larner, 2024
