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Valpolicella is no longer the usual stereotype. Beginning with the aroma. The perceived hints are a composition where every scent delights our sense of smell and turns into a symphony once it reaches the palate. Forty thousand is the number of bottles produced each year.

Amarone is the representative wine. The symbol. The emblem. It’s a work of art that bestows emotions. It boasts a huge potential that may be further improved and enhanced, even though no wine has ever been so close to perfection. Twenty thousand is the number of bottles produced each

If soil and climate reach such a total synergy to provide the best produce under the sun, we make a third wine, Recioto, a dessert wine from our Vigna Seré Estate that is sipped in a limited number of bottles.

prise must be given to the rigour, to the patience and to the precision which goes into the creation of a Valpolicella Superiore that is outwhit the norm

VALPOLICELLA

Valpolicella Superiore is the result of the same strict criteria adopted to produce Amarone. Since the 2002 vintage, the grapes that become Valpolicella have been undergoing a drying process that lasts approximately one and a half months. The result is an intense and aromatic wine that boasts a higher class than the one where tradition and territory have been placing it. To the palate it presents hints of vanilla, blueberry, blackberry, cherry, chocolate, sweet spices and confiture. This wine is suited to accompany and enhance rich dishes featuring red meat, grilled and braised meats as well as seasoned and strong flavored cheeses.

SOIL: Originated from alluvial plains, composed of 70% gravel, 15% silt and 15% clay.

HARVEST TIME:From 15th September to 30th October, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in plastic plateaux and are then left to rest for 45 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.

BLEND OF GRAPES: 70% Corvina e Corvina grossa, 20% Rondinella, 5% Croatina, 5% Oseleta.

PRESSING:Pressing normally takes place in the first few days of November after a further manual control of each bunch of grapes has been carried out, in order to remove any grape that has been damaged during the drying period.

FERMENTATION: Fermentation takes place in steel tanks at a controlled temperature of around 28°, which are equipped with a sophisticated computerised system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.

AGING: After the racking process, the Valpolicella rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decantation and, subsequently, is placed in new barriques to mature for 24 long months.

BOTTLING: The final phase of the production process, which takes place once assembly of the barriques has finished and mass filtration has been obtained. The wine is bottled and left to age for a further 36 months before the final product is ready for sale.

Prise must be given to the emotion that leaves you speechless when experiencing the Amarone " a wine of meditation"

AMARONE

The best bunches from vines older than ten years, are set aside for drying and producing Amarone. Strength, energy and elegance. A combination that symbolizes the Dal Forno Romano Philosophy. The unique complexity of this wine is such that merely describing it as a “meditation wine” falls well short of the mark. Its scent is a masterpiece, its taste a work of art. Vanilla. Sour black cherries. Blueberries. Chocolate. Truffle, tobacco and leather. Amarone is a delight in its own right. However, it will be a classy complement to any game meat dish.

SOIL: Originated from alluvial plains, composed of 70% gravel, 15% silt and 15% clay.

HARVEST TIME: From 20th September to 25th October, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in plastic plateaux and are then left to rest for three months in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.

BLEND OF GRAPES: 60% Corvina, 20% Rondinella, 10% Oseleta, 10% Croatina. The grapes destined for use in the production of Amarone are only harvested from vines that have a minimum of 10 years of age.

PRESSING: Pressing usually occurs in the middle of December after a further manual control of each bunch of grapes has been carried out, in order to remove any grape that has been damaged during the months of the drying process.

FERMENTATION: Fermentation takes place in steel tanks at a controlled temperature of around 28°, which are equipped with a sophisticated computerised system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.

AGING: After decantation in the middle of January, the Amarone, which still contains some residual sugars, is placed into new barriques, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barriques is 24 months.

BOTTLING: The final phase of the production process, which takes place once assembly of the barriques has finished and mass filtration has been obtained. The wine is bottled and left to age for a further 36 months before the final product is ready for sale.

Prise must be given to the sweet wine which has a millennial history, for the Recioto Vigna Serè. Father of wines

VIGNA SERE'

The jewel in the crown, unique of its kind, is Vigna Serè Recioto, a true symbol of Verona. This wine perfectly summarizes the passion, dedication and experience that the Dal Forno Romano Winery has accrued over many years of hard work. This wine stands out for its opulence, texture, sweetness and elegance. The palate can pick up hints of plums, sour black cherries, raspberries, chocolate, coffee and a touch of vanilla. The Vigna Seré enhances blue cheese and is an ideal companion to dark chocolate soufflés.

SOIL: Situated in the town of Tregnago, at an altitude 350 metres above sea level, the soil can be distinguished by its particular constitution of clayey limestone matrix.The vineyard faces east-west.

HARVEST TIME: From 20th September to 25th October, the finest bunches of grapes are selected, after which a meticulous manual control is carried out to eliminate all grapes that do not meet the standards required. The selected grapes are then placed in plastic plateaux and are then left to rest for four months in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow.

BLEND OF GRAPES: 55% Corvina, 15% Rondinella, 20% Croatina, 10% Oseleta. The grapes used in the production of Vigna Serè come from vines which have a minimum age of ten years. It is important to point out that this wine is not produced every year but only when optimal climatic conditions ensure for a truly exceptional yield.

PRESSING: Pressing usually occurs in the middle of January after a further manual control of each bunch of grapes has been carried out, in order to remove any grape that has been damaged during the months of the drying process.

FERMENTATION: Fermentation takes place in steel tanks at a controlled temperature of around 28°, which are equipped with a sophisticated computerised system which allows for automated punching for a period of around 15 days, including the final maceration which takes two days.

AGING: After the racking process, the Vigna Serè rests for a few days in stainless steel tanks which, thanks to their particular shape, allows for easy decantation and, subsequently, is placed in new barriques to mature for 24 months.

BOTTLING: The final phase of the production process, which takes place once assembly of the barriques has finished and mass filtration has been obtained. The wine is bottled and left to age for a further 36 months before the final product is ready for sale.

Valpolicella Details

Amarone Details

Vigna Sere' Details

ESTATE DAL FORNO ROMANO

The Estate

Construction work on the estate and the cellar began in 1990. Today, after years of hard work, the estate and the cellar complement each other and are integrated with the surrounding Nature. The estate is the family’s home. The premises host the administration and commercial offices; the estate is corridors decorated in warm and welcoming colors. It’s the residential annex. The estate is wine-making, the modern section equipped with leading-edge production equipment. The cellar is meters below ground under the residential area. Its arched brick walls give refuge to the barriques that contain the resting wine; the cellar is the center of quiet yet hectic activities. The estate greets the visitor with strong emotions: grandeur, solemnity and peace, a true spectacle even to the more inattentive eyes: Allegorical frescoes, marble statues, stuccos as well as doors, windows and ceilings carved in precious timbers… Each detail is finished with absolute taste. The estate is the heart of the Dal Forno family.

The Cellar

The solid timber two-wing doors seem to entice the passer-by. They are the welcoming gateway to the place where the history of the Dal Forno Romano wines had its origin. They showcase the cellar’s progress and its history without neglecting any detail. This cellar is where wine-making tradition and technology merge to provide a productive combination. This is where the painstaking pursuit of quality comes close to a fixation but if a wine is to represent the Dal Forno Romano Winery, its quality must never come into question. It is in this cellar where Luca, Michele and Marco along with their father Romano, are both brain and brawn, ingenuity and commitment. Where day after day each of them provides an essential contribution in his respective role. The combination of four bold and distinct personalities results in a quite balanced alchemy that is typical of a great team. The indelible memories of those early days and the sight of everyone putting their shoulder to the wheel come back when enjoying a product that since its origin has been verging on perfection.

The Method

Hard work. Dedication. Patience. Sacrifice. Attention to detail. Craftsmanship. The slow yet relentless passing of time. The useful marking of the days. The toil. A mortgage on things to come. Nothing is left to ineluctability. Everything is planned. In the haunting silence of the cellar, each moment is carefully measured. A vineyard never rests and must always be worked on. Each vineyard is unique. You have to get to know it, pamper every shoot, caress every bunch and delicately lay it in the soft drying crates. In line with the family’s wishes, only its members are allowed into the cellar. But Romano Dal Forno Winery avails itself of some twenty staff and employees, as well as a widespread network of partners and importers whose operations span from North America to South-East Asia.

The Local Area

The Valley of Illasi. A heavenly setting. Proof of the unbreakable bond between man and Nature: natural beauties in tune with man’s creations. An ancient, fascinating and poetic land: cypress trees form a natural frame around the hills and vineyard terraces that silhouette against each shade of blue of the skies together with olive and cherry trees. Val d'Illasi. Extremely unique in its shape. Sunny. Well-ventilated. Ideal for the Corvina, Corvinone, Croatina, Oseleta and Rondinella grape varieties … A valley that provides ongoing inspiration. It guides ideas, valuations and projects, decides and dictates the work pace. Lodoletta. A flatter area midway down the valley, cherished and pampered by the surrounding hills. This is where the Dal Forno Romano winery is located.

The Harvest

A festive time. A time for celebration. A time for toil. The harvest lasts from mid September to late October, and is preceded by the meticulous selection of the best bunches. Any individual grape that fails to meet our strict quality standards is discarded. The harvest is laid in plateaux and left to rest in the spacious and well- ventilated open rooms of the fruit shed. November is the time for crushing and blending Valpolicella Superiore, while for Amarone this deadline is pushed back to December. During the drying stage, any damaged grapes are removed. The wine is fermented in steel vats at a controlled temperature. It then matures in brand new barriques. Finally, it ages in the bottle for a further thirty six months and only after this extra resting period it is released from the Dal Forno Romano cellar. Each vintage is a gamble. Each vintage is different. Each vintage is the result of toil and expectation. No year’s vintage ever gives full satisfaction, we always expect more from the next year. We look to the past to find new incentives and interpret future vintages.

valley of illasi

Three are the names, Luca, Michele and Marco. They mutually alternate in their respective roles and highlight the continuity of a project that is more generational than entrepreneurial in nature, more typical of a family than a run-of- the-mill business.

The other name is Romano, Romano dal Forno. Romano is the founder. His visionary intuitions and his craftsmanship gave origin to the brand that has been bearing his name since the vintage of 1983. It’s a symbol that has been representing all that which has arrived since then and has influenced his life and that of his family. The sons Luca, Michele and Marco. And his wife Loretta.

Luca, Michele and Marco carry on the work started by Romano with the license to interpret and pursue each and every idea, objective with a spirit of freedom albeit respecting the stringent requirements of the processing, production and marketing stages: working in the vineyards, picking and selecting the grapes, sticking to resting and racking times, bottling and selling.

In order to interpret the structure and taste in a topical way and emphasize the historical features of the Dal Forno Romano wines from a contemporary perspective, as well as recover the traditional corporate values and at the same time be guided by these driving forces while keeping an eye on leading-edge technologies, what is required is the acceptance of risk, commitment, sacrifice and consistency so that the realization of one’s dreams is just the next step.

Life is a circle... You are born, you make mistakes and grow. You reach your goals and strengthen your success… Then you die, leaving the fruit of your sacrifice to children and grandchildren.

Luca Dal Forno

"Cellar Responsible"

We don't have to invent anything. Nature provides us with all the tips we need. All we have to do is learn to listen to and respect it.

Marco Dal Forno

"Campaigns Responsible"

The hard work of our ancestors makes us proud of what we are today.

Michele Dal Forno

"Commercial Responsible"

Our land is like a keen collector of memories, sacrifices, passions, joys and hopes of those who are no longer with us… It is like a wonderful book that preserves the imprints of the past and where those who look for them leave their own for the benefit of who are prepared to put them to good use and continue cherishing the passion for wine and anything that arouses emotions and therefore life itself.

Romano Dal Forno

Località Lodoletta, 1 - 37031 Cellore d'Illasi

Verona - (Italy)

Phone: +390457834923 - Fax +39045 528364

info@dalfornoromano.it

Business register of Verona

REA 264996

VAT: 00900760232

FOR GUIDED TOUR AND WINE TASTING

PLEASE CALL THE NUMBER: 045 7834923

OR E-MAIL: info@dalfornoromano.it

ONLY ON RESERVATION.

Dal Forno Romano Farm

THE DAL FORNO ROMANO WINES HAVE BEEN AWARDED PRESTIGIOUS PRIZES AND ACKNOWLEDGMENTS.

Wine Advocate

Wine Spectator

International Wine Report

Wine & Spirits

Jancis Robinson

Vinous

AMARONE

VALPOLICELLA

2009

2010

2011

2009

2010

2011

Awarded vintage

Wine