Dal Forno

One of the greatest estates in the Veneto region of Italy, this domaine was founded by Romano dal Forno in 1983 in Val d’Illasi (east of Verona). Although the Dal Forno family already produced wine for at least 3 generations, it was never their full-time job.

In 1990, he built the winery and the house that is now both his home and the center of the property. Only 12 Ha of vineyards planted with Corvina, Rondinella, Croatina and the rare Oseletta produce a total of approximately 60.000 bottles per year. The Dal Forno family currently makes only 3 different wines.

A “Valpolicella Superiore”, which stays in wooden barrels for 36 months and an additional 24 months in the bottle before being released. Dry vinified with impressions of blueberry, cherry, vanilla and other sweet spices.

The second and most hailed wine is the “Amarone della Valpolicella”, made from the best bunches of vines, which are dried naturally for months. This concentrates the remaining sugar and flavours. The average alcohol content surpasses 15% with ease. This wine is also aged in barriques (wooden barrels) for 36 months but rests an extra 36 months in the bottle before it will be released. Dry vinified and lovely to drink by itself or with dishes based on game.

The third and most rare wine is the “Vigna Seré”, a “Recioto” also produced from dried grapes but lower in alcohol and much sweeter. Only produced in exceptional vintages, this wine, with hints of plum, black cherries and chocolate is a perfect combination with a dark chocolate soufflé and even certain blue cheeses. In 2009, both Recioto and Amarone were promoted to DOCG.

Top vintages for the Amarone are: 1995, 1997, 2001, 2004, 2006, 2009 and 2010.