Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 10 to 40 years from vintage.
vintage10 yrs40 yrs42 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

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.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small dessert-wine glass (3-5oz pour) , the bowl shape rewards the wine's structure.
  4. 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.

  1. 1990: First Dal Forno Amarone commercial release
  2. 2003: Dal Forno introduces refrigerated fruttai for controlled drying conditions
  3. 2010: Marco Dal Forno joins his father in winery direction

Facts

Producer
Dal Forno Romano · visiting guide
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.

Tags

cellar worthy corvina corvinone cult wine dessert passito dry firm tannin full body high acid iconic molinara mood bold mood contemplative occasion cellar occasion gift occasion special old world oseleta pairs with aged cheese pairs with chocolate pairs with red meat price luxury

Taste it where it is made: tours and tastings in Valpolicella

See all 82 bookable experiences in Valpolicella

← Back to wines in Valpolicella