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.

The 2017 Dal Forno Romano Amarone della Valpolicella is a truly exceptional wine that exemplifies the artistry and craftsmanship of the renowned Dal Forno Romano estate. With its deep red color and enticing aromas, this wine is a true delight for the senses.

On the nose, this Amarone offers an abundance of dried black fruit, with hints of black licorice and toasted walnuts. The aroma is further enhanced by gentle notes of dried flowers and herbs, creating a complex and alluring bouquet.

Upon the first sip, the full-bodied palate unveils a silky texture that is incredibly smooth and luxurious. The wine's firm, very fine tannins gradually kick in, perfectly complementing the fruit and carrying it through the long, satisfying finish. While approachable now, it is recommended to cellar this wine for a few more years to allow the tannins to soften even further, unlocking its full potential.

Renowned wine critic James Suckling awarded this Amarone an impressive score of 96 points. He describes it as a wine that is destined for the cellar, highlighting its age-worthiness and potential for further development. Jane Anson, another respected critic, awarded it 93 points, praising its bitter edge and powerful purity of flavors. Wine Spectator also gave it a stellar score of 95 points, noting its concentration, balance, and restraint.

The 2017 vintage presented some challenges due to a hailstorm that caused a significant loss in production. However, despite this setback, the Dal Forno Romano estate managed to produce a wine of exceptional quality. Decanter magazine awarded this Amarone a score of 96 points, praising its smooth texture, weight, and depth of flavors, as well as its impressive freshness and long, balsamic finish.

In conclusion, the 2017 Dal Forno Romano Amarone della Valpolicella is a true masterpiece. With its complex aromas, silky texture, and impressive aging potential, this wine is a must-have for any wine enthusiast. Whether enjoyed now or cellared for a few more years, it is sure to provide an unforgettable drinking experience.