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The Dal Forno family has been making wine since 1983. Located in Val D’Illasi, the estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rondinella, Oseleta and Croatina. The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level. The loose, alluvial soils, meticulous pruning and scrupulous viticultural techniques ensure remarkable-quality grapes. The Dal Fornos use traditional methods to grow the finest fruit, and then employ modern techniques to produce the best wines — classic in expression and modern in purity. Dal Forno Romano is well-known for a number of superior wines that range from the region’s famous Valpolicella and Amarone to unique bottlings such as Vigne Seré, a passito dessert-style wine.
"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." - 97 points, James Suckling
"The 2012 Amarone della Valpolicella Monte Lodoletta is a beautifully complete wine, even at this young stage in its life. You feel the youth of the wine in the tightness of the tannins and in the finely knit texture of its concentrated flavor profile. The big surprise is the wine's fresh acidity that has been carefully safeguarded despite the heat of the vintage and the drying process so deftly executed at this landmark estate. The wine shows no sign of oxidation or evolution, not yet. There is intricate fruit layering with cherry, blackberry, spice and mesquite delivered with such precision, that level of detail defies the very bold and opulent essence of the wine. It has only just started its evolutionary journey." - 96 points, Robert Parker's Wine Advocate
"Romano Dal Forno took control of his family’s 25ha in 1980, aged 22, quickly turning to Amarone maestro Giuseppe Quintarelli for advice and tutorship. 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! 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." - 96 points, Decanter
Producer: Dal Forno Romano
Varietal: Corvina, Rondinella, Croatina
Appellation: Amarone della Valpolicella