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.

In 2016, ideal weather conditions produced high-quality grapes. Although limited by a hailstorm in May 2015, grape quality was excellent. The mild winter caused early vine growth, but May and June rainfall slowed recovery. Temperatures remained between 18-20°C, with occasional spikes to 25°C. The risk of fungal attacks arose in late June, but proper weather and rain prevented stress on the vineyard. Grapes ripened perfectly with sunny, airy weather during harvest for optimal picking.

The finest bunches of grapes are selected, after which 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 left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.

The 2015 Valpolicella despite still being young, shows brilliantly, and will be even better in 5-10 years. An approachable wine, due the extraordinary summer climate.