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Dal Forno Amarone della Valpolicella
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Dal Forno Amarone della Valpolicella :
[dahl fo(l)r-no ah-mah-(l)ro-neh dehl-lah
vahl-po-lee-chehl-lah]
Romano Dal Forno is considered the “Grape King”
of the Veneto and is widely recognized as one of just
two producers—along with Giuseppe Quintarelli—who
have truly mastered the difficult passito wine named
Amarone. But unlike Quintarelli, who crafts rustic,
traditional wines, Dal Forno creates modern, hedonistic
drinks that have single-handedly elevated the stature
of quality Amarone.
A blend of Corvinone (60%), Rondinella (20%), Croatina
(10%), and Oselata (10%) made in the appassimento
style—the grapes are spread on straw mats for
three months to drain them of their water and concentrate
their sugar, crushed and fermented in a stainless
steel vat for six days during which the cap is submerged
with rigorous frequency, and aged in new French oak
barriques for two years then in the bottle for 12
months more. This rich, expansive wine is one of the
best of its kind.
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Wine: Amarone della Valpolicella
Producer: Dal Forno
Varietal(s): Corvinone, Rondinella, Croatina,
Oselata
Region: Veneto
Sub-Region: Val d'Illasi
Vineyard(s):
Altitude: 290 meters
Classification: DOCG
First Year: 1988
Bottle Production: 8,000
More Landmark Wines:
Quintarelli
Amarone
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