From the Roman oven
Dal Forno Romano is one of the largest estates in the region Veneto, this domaine was founded by Romano dal Forno in 1983 in Val d'Illasi (east of Verona). Even though the Dal Forno family had already been producing wine for at least 3 generations, it was never their full-time job. In 1990, he built the winery and house that is now both his home and the center of the property. Only 12 hectares of vineyards planted in Corvina, Rondinella, Croatina and the rare Oseletta produce a total of approximately 60.000 bottles per year. The Dal Forno family currently produces only 3 different wines.
A “Valpolicella Superiore”, which remains in wooden barrels for 36 months and another 24 months in the bottle before being released. Vinified dry with impressions of blueberry, cherry, vanilla and other sweet spices.
The second and most acclaimed wine is "Amarone della Valpolicella", made with the best grape bunches, which are dried naturally for months. This concentrates the remaining sugars and flavors. The average alcohol content easily exceeds 15%. This wine is also aged in barrique (wooden barrels) for 36 months but rests another 36 months in the bottle before being released. Vinified dry and beautiful to drink alone or with game-based dishes.
The third and rarest wine is the “Vigna Seré”, a “Recioto” also produced from dried grapes but with a lower alcohol content and much sweeter. Produced only in exceptional years, this wine, with hints of plum, black cherries and chocolate, pairs perfectly with a dark chocolate soufflé and even certain blue cheeses. In 2009, both Recioto and Amarone were promoted to DOCG.
The best vintages for Amarone are: 1995, 1997, 2001, 2004, 2006, 2009 and 2010.