Dal Forno Romano Amarone della Valpolicella — complex flavours of black and red fruits, spices of liquorice, nutmeg, cloves, and pepper, from one of Italy's most revered and sought-after wine producers in Illasi, Verona. 99 points Robert Parker, 95 points Wine Spectator, 96 points Falstaff.
Tasting Notes
Complex flavours from black to red fruits, spices of liquorice, nutmeg, cloves, and pepper. Immense concentration and structure from the appassimento process — grapes dried for months before pressing. Dal Forno Romano is widely considered the most extreme and perfectionist producer in the Valpolicella zone, producing wines of extraordinary concentration, longevity, and complexity. 99 points Robert Parker, 95 points Wine Spectator, 96 points Falstaff.
Quick Facts
- Grapes: Corvina, Oseleta, Rondinella, Molinara (dried appassimento)
- Origin: Italy, Veneto, Valpolicella, Illasi
- Style: Amarone della Valpolicella DOC, appassimento, full-bodied
- Winemaking: Traditional appassimento (drying of grapes), long maceration, extensive oak ageing
Food Pairing
Braised game, truffle, aged Parmigiano Reggiano, and dark chocolate. A wine for the most serious occasions.
Serving
Serve at 18°C. Decant for 2 to 3 hours. Will age for 20 to 30+ years.
About the Producer
Dal Forno Romano is one of Italy's most celebrated and sought-after wine producers, based in Illasi in the Valpolicella zone, producing Amarone and Valpolicella of extraordinary concentration and longevity from the most perfectionist approach in the appellation.
