2006 Dal Forno Romano Amarone della Valpolicella
Proprietary Blend - 3L
  • JS 98
  • WE 95
  • WS 94
  • AG 93

Reg: $1,395.00

$1,250.00

7 in stock

0 in pre-arrival

Reg: $1,395.00

$1,250.00

7 in stock

0 in pre-arrival

Shipping info Storage info

JS 98
James Suckling - jamessuckling.com, November 2014
This is very lifted and intense with treacle tart, licorice, light asphalt and chili chocolate. It's full body. Very intense dried fruits like raisins, sultana, and prunes. Yet there is a nutmeg and clove undertone to... This is very lifted and intense with treacle tart, licorice, light asphalt and chili chocolate. It's full body. Very intense dried fruits like raisins, sultana, and prunes. Yet there is a nutmeg and clove undertone to this. Very chewy and intense on the finish. Big wine yet racy and fresh. Stunning Amarone.
WE 95
Wine Enthusiast - Wine Enthusiast, November 2012
Cellar Selection. Dal Forno delivers one of the world’s most impossibly rich and concentrated red wines. Using grapes sourced from the high-density Monte Lodoletta vineyard, this inky, dark expression oozes with syrupy... Cellar Selection. Dal Forno delivers one of the world’s most impossibly rich and concentrated red wines. Using grapes sourced from the high-density Monte Lodoletta vineyard, this inky, dark expression oozes with syrupy tones of maraschino, dark chocolate fudge, cinnamon spice, crushed clove and barbecue smoke. In keeping with the wine’s legendary reputation for long aging potential, the tannins are rock solid at the moment.
WS 94
Wine Spectator - Wine Spectator, October 2012
Polished and expressive, this shows a smoky baseline of graphite-laced minerality, with fine-grained tannins and mouthwatering acidity focusing the flavors of date, kirsch, ground anise and clove, with a touch of cocoa... Polished and expressive, this shows a smoky baseline of graphite-laced minerality, with fine-grained tannins and mouthwatering acidity focusing the flavors of date, kirsch, ground anise and clove, with a touch of cocoa powder. Drink now through 2022. 1,000 cases imported. –AN
AG 93
Antonio Galloni - Antonio Galloni's Vinous, February 2011
The 2006 Amarone della Valpolicella boasts incredible richness and depth. Blackberry jam, graphite, smoke, licorice, tar and plums are beautifully integrated in this dark, seamless Amarone. Despite its considerable weight... The 2006 Amarone della Valpolicella boasts incredible richness and depth. Blackberry jam, graphite, smoke, licorice, tar and plums are beautifully integrated in this dark, seamless Amarone. Despite its considerable weight and density, the 2006 comes across as fairly accessible for a young Dal Forno Amarone. Hints of truffle, tobacco and new leather wrap around the finish.
Color & Type Red
Varietal Proprietary Blend
Country Italy
Region Veneto
Sub-region Amarone della Valpolicella
Vintage 2006

Label

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.

Winery

Dal Forno Romano

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.