Dal Forno Romano

Veneto, Italy

Amarone della Valpolicella DOCG – 2010

download facts sheet Download tasting notes where to buy
  • Introduction

    • The Dal Forno family has been making wine since 1983. Located in Val D’Illasi, the estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rondinella, Oseleta and Croatina. The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level. The loose, alluvial soils, meticulous pruning and scrupulous viticultural techniques ensure remarkable-quality grapes. The Dal Fornos use traditional methods to grow the finest fruit, and then employ modern techniques to produce the best wines — classic in expression and modern in purity.

  • Vineyard Profile

    • Appellation: Amarone Della Valpolicella DOCG
    • Soil: 70% gravel,15% silt and 15% clay
    • Elevation: 50-250 meters (251-820 feet)
    • Exposure: South facing
  • Vinification

    • The finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in plastic plateaux and are then left to rest for 90 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.

    • Fermentation: Fermentation takes place in steel tanks at a controlled temperature of around 28°, 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.
    • Aging: After decantation in the middle of January, the Amarone, which still contains some residual sugar, is placed into new barriques, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barriques is 36 months.
  • Technical Information

    • Varietal Composition: 60% Corvina, 20% Rondinella, 10% Croatina, 10% Oseleta
    • Alcohol: 17%
    • RS: 6 g/L
  • Tasting Notes

    • 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.



  • Amarone della Valpolicella DOCG – 2010 – Vinous – 94 Points

    "The 2010 Amarone della Valpolicella is an elegant beauty, with cooling herbal tones and cloves embellishing baked cherries and hints of incense. This opens with a lovely inner sweetness, its ripe red and black fruits energized by vibrant acidity. Violet florals and suggestions of cocoa swirl throughout. The 2010 finishes long—still slightly tannic yet coming into its own, leaving a mentholated freshness and a tinge of cinnamon spice that lingers on."

  • Dal Forno Romano Amarone della Valpolicella DOCG – 2010 – The Wine Advocate – 95 Points

    The 2010 vintages is sharper, more pointed and direct in comparison, and there is a tiny point of sourness on the close. This wine does not reach the same threshold for fullness, density or richness. It does come close. The wine's residual sugar measures between 5 and 6 grams per liter, which is normal for this wine, and the bouquet is redolent of familiar black fruit, raisin and spice. However, the wine feels a bit stuck in its tracks at the moment and is evidently experiencing a shy phase in its evolution. It has retreated.

  • Amarone della Valpolicella DOCG – 2010 – 92 points – Vinous

    "Moderately saturated ruby-red. Dark plums, botanical herbs, and sweet pipe tobacco on the perfumed nose. Then ripe, dense and suave, with nicely focused dark plum and spicy flavors. The finish is very long, refine and pure..."

  • Amarone della Valpolicella DOCG – 2010 – 95 points – Wine Spectator

    “… this focused red shows both power and grace. Finely meshed flavors of blackberry puree, fig cake and Earl Grey tea leaf are framed by refined, dusty tannins, with a lasting finish expands on the palate with spice and smoky mineral details.”