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 2011 Dal Forno Romano Amarone della Valpolicella is a proprietary red blend hailing from the Veneto region of Italy. Known for its robust and concentrated character, this wine has garnered high praise from several esteemed reviewers.

Wine Spectator awarded this wine a score of 95, describing it as a "seamless, full-bodied red" with a complex palate featuring "sweet smoke, Asian five spice, and cacao accents mixed with crème de cassis, cured tobacco, and anise notes." The review highlights its "dense and concentrated" nature, with a "long, savory finish firmed by supple, well-knit tannins." Wine Spectator suggests drinking this vintage from now through 2030.

Robert Parker's Wine Advocate was particularly impressed, giving it a score of 97. Reviewer Monica Larner notes that the 2011 growing season was challenging, marked by a cool start followed by intense heat in mid-August, which ultimately led to an optimal ripening process. The wine is described as an "incredible" blend that maintains the fresh acidity from the cooler part of the season while showcasing the "inky black concentration and ripeness" from the hotter period. Larner praises the "tannic management," emphasizing its silky texture and promising aging potential, though it is also accessible for immediate enjoyment.

James Suckling also rated it 95, noting its "very dark fruits on the nose with hints of bark and dried flowers." He describes the wine as full-bodied with "soft and silky tannins" and a "chewy finish," highlighting the presence of "loads of dark chocolate and berry." Suckling finds the wine "flavorful and balanced," recommending it for current consumption.

Vinous echoed these sentiments, awarding the wine a score of 95+. Ian D'Agata notes its "fully saturated ruby" color and "very deep, intense aromas" of blackcurrant, plums, soy sauce, coffee, and underbrush. He praises its "rich, dense, and balanced" character, with "nicely focused flavors of dark berries and aromatic herbs." The long finish features "repeating hints of soy sauce, espresso, and underbrush."

Decanter gave the highest praise with a score of 99, calling it "the strongest wine in my selection" and highlighting its "astonishing depth, texture, and sumptuousness." The review describes the wine as "beautifully crafted," with "pressed black fruits seep[ing] with fruit essences; smoke and cinders; herbal complexities; teasing floral notes." The wine expresses "creamy finesse" without any "superfluous fat, heat, or obviousness," likening its dignity to that of a grand Barolo.

Overall, the 2011 Dal Forno Romano Amarone della Valpolicella is a highly esteemed wine, celebrated for its complexity, balance, and aging potential.