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 proprietary blend from the Veneto region of Italy. This red wine, produced by Dal Forno Romano, is sealed with a cork and boasts an alcohol content of 15.0%. This vintage has received high praise from several esteemed wine reviewers.

James Suckling awarded this wine a score of 96, noting its "dried black fruit on the nose and palate," complemented by "hints of black licorice, toasted walnuts, and gentler notes of dried flowers and herbs." Suckling describes the palate as "full-bodied" with "very silky" initial impressions, followed by "firm, very fine tannins" that enhance the fruit and extend the finish. According to Suckling, the wine will become more approachable as the tannins soften in about two years, though it is best suited for long-term cellaring.

Jane Anson, who gave the wine a score of 93, highlights the "bitter edge of Amarone" and a "powerful purity of black cherry, autumnal berry, and pomegranate fruits." Anson also mentions flavors of "crushed biscuits, tar, woodsmoke, cocoa bean, espresso, cinnamon, and black pepper spice, with a burst of kirsch." She praises the wine’s potential to "power through the decades."

Wine Spectator also rated this wine highly, giving it a score of 95. They describe it as "a dark, brooding red" with a range of "kirsch, blackberry paste, dried mint, and eucalyptus flavors," balanced by "sculpted tannins and a rich streak of minerality." The publication lauds its "concentration and power," as well as its balance and restraint, suggesting it can be enjoyed now through 2035.

Decanter echoes these sentiments, awarding the wine a score of 96 and emphasizing its "sheer power and intensity." They describe the wine as a "time capsule" with "a bottomless depth of rich and intense but still juicy fruit," alongside "coursing acidity and mouth-puckering tannins" that maintain "astonishing harmony."

Vinous, offering the highest score of 97, describes the wine as "dark, sultry and almost animalistic." The review mentions flavors such as "crushed fall leaves, earth tones, macerated black cherries, cedar shavings, spiced cookies, and a hint of camphor." They commend the wine for its "velvety textures," "fantastic energy," and "stimulating acidity," noting that despite its significant structure, the tannins are "sweet," and the wine remains "remarkably fresh, almost crunchy."

Overall, the 2017 Dal Forno Romano Amarone della Valpolicella is celebrated for its complexity, depth, and aging potential, making it a noteworthy addition to any cellar.