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.

The 2008 Dal Forno Romano Amarone della Valpolicella is a proprietary red blend from Italy's Veneto region, specifically the Amarone della Valpolicella sub-region. With an alcohol content of 16.5%, this wine is known for its rich and complex profile, partially attributed to the unique winemaking techniques employed at the Dal Forno winery, including vacuum-sealed fermentation to prevent oxygen intrusion.

James Suckling's reviewer, Ned Goodwin MW, awarded this wine a score of 94, describing it as "fascinating, complex, somewhat sweet," with a range of flavors from cherry liqueur to menthol and eucalyptus. Goodwin also noted that the wine is "ever so slightly drying," yet still "a fascinating and compelling wine." He recommended either drinking it now or holding it for further aging.

Robert Parker's Wine Advocate also gave the wine high praise, with Monica Larner rating it 96 points. Larner highlighted the production challenges faced in 2007 due to hail damage, which makes the 2008 vintage noteworthy for its return to form. She mentioned the blend is primarily Corvina (about 60%) with smaller parts of Corvinone, Rondinella, Croatina, and Oseleta. Larner described the wine as "balanced and elegant with fruit that is still crunchy and very much alive," noting its firm tannins and thick consistency. She emphasized the wine's elegant approach and predicted it would continue to evolve over time.

Wine Spectator also gave the wine a score of 94 points. The review pointed out the "game and ashy smoke details" and a "plush-textured palate" with flavors of "juicy plumped cherry, date, dark chocolate, and woodsy spice." The velvety tannins and lasting finish of fruit and spice were particularly noted. The reviewer suggested enjoying the wine now through 2033.

Decanter's review, also at 94 points, described the 2008 vintage as a "lighter, more elegant style" due to the cooler vintage conditions. The juicy palate, balanced structure, and textural mid-palate were highlighted, along with a "creamy cherry fruit finish."

Jane Anson, from janeanson.com, awarded the wine 96 points and remarked on the rarity of seeing a 15-year-old Amarone. She appreciated how the extra aging smoothed out the wine's bittersweet angles, bringing in flavors of "smoke, tar, grilled toast, liquorice, Christmas pudding, bitter chocolate, blackcurrant, and cloves." Anson noted the wine's tight and powerful nature, recommending decanting before serving.

Overall, the 2008 Dal Forno Romano Amarone della Valpolicella is a well-regarded wine with a rich, complex profile and excellent aging potential, praised for its balance, elegance, and depth of flavor.