Romano Dal Forno, together with his sons Marco, Luca and Michele, transformed the company into one of the best in the international and local enology of Valpolicella. He was only a little over 20 years old when he met Giuseppe Quintarelli, another reference in Venetian and world enology. Their wines, in particular the Amarone della Valpolicella, have been symbols of the excellence of “made in Italy” since the very early 1980s. Each production phase, from the vineyard to the cellar, is followed scrupulously, obtaining labels of the highest quality.
The grapes are harvested by hand and left to dry in well-ventilated rooms; after this procedure the crushing of the dried grapes takes place, followed by the fermentation in steel tanks at a controlled temperature. After natural decantation, the Amarone is placed in new barriques for a further 36 months of refinement.
The final bottling takes place after an additional refinement of at least 24 months in the bottle.
It has an intense and dark ruby red color with garnet reflections. The nose opens with aromas of ripe fruit, spicy notes and a very elegant light hint of vanilla, followed by notes of minerality. On the palate it is full-bodied, elegant and persistent, with soft tannins and a pleasant final spice. Very persistent and captivating.
Perfect with aged or very aged cheeses, red meats, roasts and game. It also goes well with rich and structured dishes such as braised and cut meat. Given the peculiarity of the production method of this wine which involves drying the grapes, you can try even more whimsical combinations with sweet and sour or sweet dishes, provided they are very robust.
Ideal wine also for meditation.