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- Advanced concentration technique with appassimento: harvested grapes are dried for 100 or 45 days in a dry, well-ventilated area before vinification for maximum concentration, increasing the richness of alcohol and aromas.
- Tradition and modernity: Perfectly mastering the art of appassimento, the ancient process of drying grapes, Dal Forno Romano combines this traditional method with cutting-edge facilities, making their Amarone an essential reference in the region.
- Beyond traditional valpolicella: transforming Valpolicella from “petit vin” to a wine of great aromatic intensity and longevity. The same quality and procedural criteria that are adopted for Amarone are faithfully followed, meaning the selected grapes for the Valpolicella undergo a light drying process of a month and a half.
- Ability to age: creation of wines with remarkable longevity ranging from 10 to 40 years.
Domaine Dal Forno Romano, established in 1983, when Romano Dal Forno decided to stop supplying his grapes to the local cooperative winery and started to produce his own wine, in the prestigious Valpolicella wine region of Veneto, is a benchmark for exceptional wines.
With a concentrated vineyard of 34 hectares and a remarkable planting density of 13,000 vines per hectare, this estate embodies a commitment to excellence.
Dal Forno Romano offers a trilogy of incomparable cuvées: Valpolicella Superiore, of captivating aromatic intensity; Amarone, a symbol of elegance and structure; and Vigna Serè, of remarkable opulence and density.
The relentless pursuit of quality has propelled Dal Forno Romano to the top of the world wine scene, making every bottle an unforgettable tasting experience that reflects the very best of Valpolicella.
Dal Forno Romano's wines
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