Dal Forno Romano Collection

About

The Absolute Benchmark of Power, Precision, and Passion Located in the Illasi Valley east of Verona, Azienda Agricola Dal Forno Romano stands as an undisputed icon of world-class winemaking. Established in 1983 by Romano Dal Forno—often revered as the "King of Amarone" and the protégé of legendary winemaker Giuseppe Quintarelli—the estate transformed Valpolicella from a region known for simple table wines into a producer of some of the most concentrated, age-worthy, and sought-after fine wines on the planet. Dal Forno Romano is defined by an obsessive, uncompromising pursuit of perfection. Through extreme high-density vineyard planting, drastic yield reductions, ultra-modern temperature- and humidity-controlled drying facilities ( fruttaio ), and aging exclusively in new oak barriques, the estate produces wines of monumental depth, velvety richness, and astounding balance. Viticultural Philosophy & Unrivaled Winemaking Precision Ultra-Dense Vineyards & Micro-Yields: Vineyards are planted at extraordinary densities (up to 12,800 vines per hectare). Yields are kept deliberately minute—requiring up to seven or eight vines to produce just a single bottle of Amarone. Mastery of Appassimento: Grapes for Amarone and Valpolicella Superiore undergo appassimento (air-drying in specialized rooms) to concentrate sugars, acids, and polyphenols. Unlike traditional rustic cellars, Dal Forno utilizes custom fans that cycle air continuously without allowing noble rot ( Botrytis ), preserving intense, pure fruit character. Indigenous Grape Composition: The estate relies on traditional local varieties: Corvina , Corvinone , and Rondinella , elevated by a key inclusion of Oseleta —a rare grape that imparts deep ruby-black color, firm structural tannins, and electric acidity. The Iconic Portfolio Valpolicella Superiore DOC: Unlike standard Valpolicellas made via the ripasso method, Dal Forno's Valpolicella Superiore is crafted using partially dried grapes (dried for ~45 days). A