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Dal Forno Romano is a producer of aromatic, spicy, opulent Amarone in Valpolicella, and is widely regarded as being one of the greatest estates in the Veneto.
The estate is located at Illasi, outside the Classico zone, and was established by Romano dal Forno himself in 1983. There are just 8 hectares (20 acres) of low-yielding vineyards with gravelly clay soils planted to Corvina, Rondinella, Croatina and Oseleta. The winery was built in 1990 in the style of a 19th century farmhouse with vaulted brick cellars.
Dal Forno makes three wines: a Valpolicella Superiore, an Amarone and a rare, sweet Recioto-style wine called Vigna Seré. All feature Corvina in majority with subsidiary percentages of Rondinella, Croatina and Oseleta. Grapes for the Valpolicella are partially dried for around six weeks, and the wine's quality level exceeds the vast majority of Valpolicella Superiore and many Amarones. The fruit for dal Forno's Amarone, which shows even more intensity and complexity, is dried for around three months, and is exclusively made from vines more than ten years old. The Vigna Seré has dense plum and cherry fruit flavors with chocolate and coffee, and is only made in the very best years.
The wines are initially fermented in stainless steel before undergoing 36 months aging in new oak barriques. The Amarone also undergoes a continued, slow fermentation for around 18 months.