The 2012 Amarone della Valpolicella by Romano dal Forno is one of the most monumental wines we have ever had in a glass. Brilliant dark ruby. Fresh, silky, elegant - and majestic. Blackberry jam, violet, bittersweet chocolate, crushed rock and minerals. An opulent wine with fabulously polished tannins and a considerable maturing potential. SUPERIORE.DE
"Impenetrable ruby with a tendency towards black, violet edge. In the nose graphite, incense, only slightly blackberry and blackcurrant, looks somewhat closed. On the palate incredibly dense, concentrated, multi-layered, at the same time gripping and tight, enormously fine-meshed tannin, has very much dark berry fruit, echoes very long, ends in the finish powerful and imposing." Falstaff
"Dal Forno focussed on a dramatic reduction of yields, replacing the oxidation-prone Molinara grape with the rare Oseleta, and set about introducing a system of manual sorting to remove less than perfect grapes. It takes nine vines to create one bottle of Dal Forno’s Amarone, with a drying period of three months leading to 15 days of fermentation in temperature-controlled steel tanks. Ageing takes place in new oak for 36 months, followed by another 24 months in bottle. It’s a blend of 60% Corvina, 20% Rondinella, 10% Croatina and 10% Oseleta.
Michael Garner: Exuberant, dense and chewy with peppery black fruit flavours, while showing some delicacy of aroma. Intense and will develop further, perhaps offering more power than grace.
Andrew Jefford: It's not showy on the nose but is super-attractive, and it just grows more so the more time you spend with it. On the palate it's rich, deep, magnificently tannic and long - an absolutely unbridled Amarone, yet at the same time of extraordinary resonance, authority and subtlety. An Amarone masterclass!
"A velvety, full-bodied version, loaded with blackberry coulis, baked black cherry and tar-tinged smoke flavors that ripple across the palate. Offers lovely accents of dried mint, tobacco, iron and anise that echo on the firm finish. A powerhouse, with plenty in reserve." Wine Spectator
Monty Waldin: Its evident concentration really comes through on the palate, with a mix of smooth and slightly more savoury, drier tannins that mingle amicably under some ripely sweet red fruit, while finishing with a distinct brightness." Decanter
"A decadent nose of treacle tart, chocolate, tar, tons of black fruit such as blackberries and mulberries and even ash and licorice. A dense, layered mouthfeel makes for a full-bodied palate that's explosive yet somehow so refined and pretty all at the same time. The finish goes on and on. Incredible now, but better to wait for this giant to settle well into 2020." James Sucklingread more
- Grape Varieties: 60% Corvina, 20% Rondinella, 10% Croatina, 10% Oseleta
- Cultivation: conventional
- Expansion: barrique
- Development: barrique
- Filtration: yes
- Alcohol Content: 17,00 % vol
- Closure: natural corks
- Serving Temperature: 18-20 °C
- Storage Potential: 2040
- Allergen Note: contains sulphites
03292112 · 0,75 l · 385,33 €/l · Price incl. VAT, excl. Shipping3 units available
About the winemakersRomano Dal Forno
This name actually always comes up among wine lovers when it comes to Italy's absolute top wines. In listing the best Amarone anyway. And yes, even in the list of the most expensive wines of Italy. Romano dal Fornos Amarone costs almost as much as a Grand Cru of the top châteaux from Bordeaux. But he's worth it.
His Amarone Monte Lodoletta matures at least seven years before it comes onto the market. He copied this from his role model Giuseppe "Bepi" Quintarelli. Romano was just 22 years old. Some locals often lovingly called him "Bepis Lehrbub". Although the wines cannot be compared in terms of their make or origin, the love for wine and the meticulousness to get the best quality out of them, this is what they have in common.
In 1983, Romano dal Forno filled his first Amarone, only to discover the following year that this quality did not grow every year. So in some years there will be no Amarone. At the same time, the young perfectionist realized that his idea of quality could only be achieved in a clean new cellar. He therefore sat down and planned a for this at that time quite poor rural area an almost crazy huge, castle-like complex. When the diggers pulled up, everyone thought he was crazy. Many an architect, too.
But Romano dal Forno had acquired a comprehensive technical knowledge. Almost everything was planned by himself and meticulously implemented in almost three decades of construction time. Today this château is the living and working area of the whole family. Because his goal was never to erect the most imposing building in the area - even if it certainly is - but to create the best working and storage conditions.
The cellars extend over 3 floors, partly with beautiful cross vaults in old brick construction, in which the barriques are stored. For the area where the grapes are dried, Romano dal Forno has invented a unique technical solution that allows huge fans to be moved over the grapes to control uniform temperature, ventilation and humidity. One can only say: successful. Because without the grandiosen Preziosen from Romano dal Fornos cellar Amarone from the eastern valleys, outside the "Classico" - regions - like the Illasi valley, the hills with Mezzane - would have hardly reached the Top Rankings. That is the undisputed merit of Romano dal Forno.
Romano dal Forno is now close to retirement age and his three sons have been working in the company for a long time. Marco is responsible for the vineyards, Luca for the cellar and Michele for marketing. Wife Loretta is always the fairy godmother without whom a successful winemaker would never sell anything.
But Romano doesn't think about retirement. Because he's still happy to go to the vineyards. And so he recently bought nearby eight and a half hectares of vineyards in pergola education, planted in the early 1970s, from which perhaps now Recioto della Valpolicella will be produced again. Even though he hasn't made one for more than 15 years, he loves this "Padrino" of Amarone, as he tenderly calls him. Probably in a few years there will be a 2018 Recioto from dal Forno. One can be curious. SUPERIORE.DE
- Year of foundation: approx. 1980
- Owner: Romano Dal Forno and sons
- Area under vines: n.a.
- Oenologist: Romano Dal Forno and Sons
- Annual production: 50 - 80,000 bottles (depending on year)
- Vineyard: approx. 35 hectares
- Conventional cultivation