In the glass
Aroma: dried black cherry, dark chocolate, espresso, tobacco, dried plum, iron minerality
Palate: dried blackberry, dark cherry liqueur, bitter chocolate, cedar, graphite, tar
A heavily concentrated, oak-driven Amarone: tiny yields, four-month drying, four years in small French oak. Layers of dried fruit, dark chocolate and iron. Built for multi-decade cellaring.
What it pairs with
-
Braised beef cheeks with bone marrow
The wine's almost overwhelming concentration needs the fat and collagen richness of long-braised ox cheek. -
Aged Valtellina Casera
Hard mountain cheese provides salt and umami contrast to the wine's dark fruit density. -
Dark chocolate truffle with sea salt
The wine's chocolate-espresso notes and bitter finish pair with high-cocoa dark chocolate.
How to serve Dal Forno Romano Amarone della Valpolicella
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
- Pair with. Braised beef cheeks with bone marrow, Aged Valtellina Casera, Dark chocolate truffle with sea salt. Match the wine's structure to the dish's fat and salt.
History
Romano Dal Forno began producing commercial Amarone in 1990 from his Illasi valley estate, outside the Classico zone. His approach applies Burgundy-style micro-management to Valpolicella: extremely low yields of 500g per vine, four months of drying in refrigerated fruttai, and barrique ageing. The result is Amarone of an entirely different register from the classical approach, attracting international critics and 100-point scores.
- 1990 — First Dal Forno Amarone commercial release
- 2003 — Dal Forno introduces refrigerated fruttai for controlled drying conditions
- 2010 — Marco Dal Forno joins his father in winery direction
Facts
- Producer
- Dal Forno Romano
- Grapes
- Corvina (60%), Oseleta (20%), Corvinone (10%), Molinara (10%)
- Classification
- Amarone della Valpolicella DOCG
- Oak
- Aged 4 years in small French oak barriques (225L), followed by 1 year in bottle before release
- ABV
- 17.0%
- Price
- €350-600 at retail
- Drinking window
- 10-40 from vintage
- First vintage
- 1990
Frequently asked about Dal Forno Romano Amarone della Valpolicella
What does Dal Forno Romano Amarone della Valpolicella taste like?
On the nose, dried black cherry, dark chocolate, espresso, tobacco, dried plum. On the palate, dried blackberry, dark cherry liqueur, bitter chocolate, cedar, graphite. Structurally full-bodied, firm tannins, high acidity with a long finish. A heavily concentrated, oak-driven Amarone: tiny yields, four-month drying, four years in small French oak. Layers of dried fruit, dark chocolate and iron. Built for multi-decade cellaring.
When should I drink Dal Forno Romano Amarone della Valpolicella?
Drink 10-40 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Dal Forno Romano Amarone della Valpolicella?
Braised beef cheeks with bone marrow is the canonical pairing. Other strong matches include Aged Valtellina Casera and Dark chocolate truffle with sea salt. The wine's almost overwhelming concentration needs the fat and collagen richness of long-braised ox cheek.
What grapes are in Dal Forno Romano Amarone della Valpolicella?
The blend is Corvina (60%), Oseleta (20%), Corvinone (10%), Molinara (10%). The wine is classified as Amarone della Valpolicella DOCG.