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 2010 Dal Forno Romano Amarone della Valpolicella is a robust and sophisticated red wine from Italy's Veneto region, renowned for its complexity and depth. Crafted as a proprietary blend, this wine embodies the essence of Amarone della Valpolicella, presenting a powerful yet balanced profile.

James Suckling awarded this wine an impressive 97 points, highlighting its "aromas of roses and other flowers with a deep fruit intensity." He describes it as "full-bodied, dense and ultra-fine with a beautiful texture," noting its "fabulous potential." Wine Spectator also praised this vintage with a 95-point score, likening it to a gymnast for its "power and grace." The review emphasizes the "finely meshed flavors of blackberry puree, fig cake, and Earl Grey tea leaf" alongside refined tannins.

Decanter provided one of the highest accolades with a 98-point rating, noting the wine's "meaty nose with savory hedgerow fruit" and its "balletic balance." The review underscores the wine's elegance, freshness, and long finish, which can be enjoyed from 2019 to 2050. Robert Parker's Wine Advocate also scored this vintage 95 points, acknowledging the challenging weather conditions during the season. The review comments on the wine’s "sharper, more pointed and direct" nature compared to the 2009 vintage.

Vinous rated it 94 points, appreciating the "elegant beauty" and "lovely inner sweetness," with vibrant acidity energizing the ripe fruits. The finish is long, with a lingering mentholated freshness. Jane Anson also awarded it 95 points, noting its "intense and concentrated" profile with flavors of "bitter cola, cocoa bean, chocolate, espresso," and a "lovely bright lift on the finish."

Overall, the 2010 Dal Forno Romano Amarone della Valpolicella is a wine of considerable acclaim, offering a unique balance of intensity and elegance that will continue to evolve over time.