Dal Forno Romano was established in the 1980s, the winery has rapidly established itself as one of the regions finest. Romano’s family had long owned vines in Valpolicella, in Illasi, but he did not have any direct winegrowing experience. Mentored by the great Giuseppe Quintarelli, he had to learn everything as he went along. His drive and singular vision led him to build a state-of-the-art winery, create his own vacuum pressure tanks, invent his own fan dehydration system, develop new pump-extraction technology and design bespoke automated tank-cleaning systems. Dal Forno Romano’s history is so far a relatively short one, but one that is immensely energetic and compelling. Dal Forno Romano’s vineyards are primarily made up of Corvina, with some smaller amounts of Rondinella, Croatina and Oseleta. High density planting, up to 12,800 plants per hectare, in an effort to keep yields low and concentration high. Grapes are sorted once before drying and once again after, with apassimento taking around a month for the Valpolicella and three months for the Amarone. After pressing and fermentation, Romano’s tailored piston system punches the fruit down to maximise extraction as gently as possible. The wines are then kept at vacuum pressure from fermentation to barrel aging, and from blending to bottling, all to limit oxidisation of the wines and preserve their quality. Both wines are aged in new oak barriques for two years and bottle aged for four. What results from this diligence and ingenuity are wines that are at once classic in style and atypical in production, and undoubtedly some of the finest and most rewarding Valpolicella wines in the region.

Romano Dal Forno Amarone della Valpolicella 2016
14% abv
” The 2016 Amarone della Valpolicella is a sleeping giant, darkly alluring with dried violets, dusty black currants, shaved cedar and lifting hints of mint. This is sleek and cool-toned in feel—lifted yet intense and savory to the core, with masses of mineral-tinged dark red fruits and balsamic tones carried across a core of zesty acidity. The 2016 finishes tannic and long, clamping down hard on the palate and leaving a bitter primary concentration that lingers on and on. This is just a baby today and in need of serious cellaring, yet the potential is off the charts. Marco Dal Forno explains that he considered selling the 2018 before the 2016 to allow it to come fully into focus, which he already did with the 2017.” 2026 – 2042
98 points, Eric Guido Vinous , Dec 2023
Explore More:
2016 | Corvina | Croatina | Duty Paid | Europe | Italy | Oseleta | Red | Romano Dal Forno | Rondinella | Still | Valpolicella | Veneto | Wine- Reference #:
- 20828
- Strength
- 14 ABV
- Bottles per Case
- 6 bottles
- Grapes
- Corvina, Croatina, Oseleta, Rondinella
- Organic
- No
- Biodynamic
- No
- Vegan
- No
- Vegetarian
- No
- Sparkling
- No
