1990 Dal Forno Romano Amarone della Valpolicella

Proprietary Blend - 750ML
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DC 98 WA 95 WA 92
DC 98

Decanter, March 2018

1990 was an excellent year for Amarone. This is darker in colour than its predecessors, with delicate herbal aromatics leading towards black fruit and vanilla. Flavours of cherry, plum, hedgerow fruits, violet, chocolate...
WA 95

Robert Parker's Wine Advocate, August 1997

I do not drink much Amarone (although I methodically taste them every year) as I find most of it to be too pruny, somewhat oxidized, and not fresh enough, even allowing for the particular style of these wines. Yet even I...
WA 92

Robert Parker's Wine Advocate, September 2019

When Robert M. Parker Jr. first reviewed this wine back in 1997, he wrote: "Full-bodied, powerful and rich, with no hard edges, this is a heady, sensationally endowed wine that should drink well for 15 years. Wow! An...


Color & Type Red
Varietal Proprietary Blend
Country Italy
Region Veneto
Sub-region Amarone della Valpolicella
Vintage 1990
Size 750ML
Percent alcohol 15%
Closure Cork

Dal Forno is principally known for its famous Amarone della Valpolicella. Established in 1983, the winery is situated in the Valley of Illasi, a valley to the east of Verona. Construction of the winery, along with the restoration of the house that serves as the business headquarters, began in 1990. The style is that of a 19th century country manor house which Valpolicella is nationally recognized for.

Romano Dal Forno produces three wines: the Amarone, a Valpolicella Superiore, and a sweet wine from dried grapes, Vigna Sere, all showing characteristic of the area in which the winery is situated, distinguishing itself in its constant and total quest for absolute quality.

The Dal Forno vineyard is planted with Corvina, Rondinella, Croatina and Oseleta grape varieties on gravel, silt and clay soil.

Subtle aromatic hints, that range from black cherry, blueberry to chocolate, anticipate the opulent expression of mature fruit that flows into the mouth with inadvertent persistence. Nuances of truffle, tobacco and new leather wrap around the finish.

60% Corvina, 20% Rondinella, 10% Oseleta, 10% Croatina fermented in steel tanks at a controlled temperature of around 28°, which are equipped with a sophisticated computerised system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.

After decantation in the middle of January, the Amarone, which still contains some residual sugars, is placed into new barriques, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barriques is 36 months.

The final phase of the production process, which takes place once assembly of the barriques has finished and mass filtration has been obtained. The wine is bottled and left to age for a further 24 months before the final product is ready for sale.