Dal Forno Romano

Veneto, Italy

Amarone della Valpolicella DOCG — 2015

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  • 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 Valpolicella DOCG
    • Cultivation: Sustainable
    • Size: 26 hectares (64.22 acres)
    • Soil: Originate from alluvial plains; composed of 70% gravel, 15% silt, and 15% clay
    • Elevation: 290–390 meters (951–1,280 feet)
    • Exposure: South facing
    • Density: 12,800 vines/hectare (5,182 vines/acre)
    • Training: Guyot
  • Vintage Report

    • The 2015 vintage will certainly be stored and remembered by the Romano Dal Forno winery as one of the most “exceptional”. Starting with that final quality of the grapes harvested and the wines obtained, we can easily say that 2015 was one of the most important vintages we had. The season on the whole alternated dramatic moments with others that were truly idea for the vines.

  • Vinification

    • From September 10 to October 22, 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 a plastic plateaux and are then left to rest for three months 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°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.
    • Aging: After decantation in the middle of January, the Amarone, which still contains some residual sugar, is placed into new barrels, 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 barrels is 24 months, followed by 36 months in bottle.
  • Technical Information

    • Varietal Composition: 60% Corvina, 20% Rondinella, 10% Oseleta, and 10% Croatina
    • Alcohol: 16.5%
    • TA: 6.05 g/L
    • p H: 3.7
    • RS: 1.0 g/L