Azienda Agricola Romano Dal Forno

At the age of 22 Romano dal Forno met Giuseppe Quintarelli, who could justifiably be called the father of Valpolicella. Some 37 years later and having followed the master Quintarelli’s guidance, dal Forno has risen to become one of the standout producers of the region. The Amarone, for which the estate is best known, is a tour de force. It shows power and richness which comes from drying the grapes on straw mats before pressing to concentrate the juice, but also great elegance.


Azienda Agricola Romano Dal Forno

"These are some of the great fine wines of the world. But produced in tiny quantities, they can be difficult to secure."

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More About Romano Dal Forno

At the age of 22 Romano Dal Forno met Giuseppe Quintarelli, a man who could justifiably be called the father of Valpolicella. Some 37 years later and having followed the master Quintarelli’s guidance, Dal Forno has risen to become one of, if not the stand out producer of the region.

The Amarone, for which the estate is best known, is a tour de force. It shows power and richness, engendered by drying the grapes on straw mats before pressing to concentrate the juice, but also great elegance.

And his Valpolicella shows the same attention to detail. It undergoes similar winemaking practices to the Amarone, where the only differences are the time the grapes are dried before pressing (one and a half rather than three months), and the use of some fruit from younger vines. This result is a wine with the same breeding as its bigger brother, but a touch more freshness and a little less brute power.

These are some of the great fine wines of the world. But produced in tiny quantities, they can be difficult to secure.