The Amarone della Valpolicella Romano Dal Forno is made from a selection of the best clusters from vines over ten years old. It is a blend of 60% Corvina, 20% Rondinella, 10% Croatina, and 10% Oseleta, harvested through careful manual selection from mid-September to the end of October, then dried for three months before being crushed around mid-December. Fermentation occurs in stainless steel tanks, and after decantation, around mid-January, the wine is placed in new barriques, where it undergoes a slow secondary fermentation lasting 18 months. The total aging in barriques is 24 months, followed by an additional 36 months of bottle aging before being released for sale.
It presents an intense and opaque ruby red color, with symphonies of sour cherries, blueberries, coffee, chocolate, as well as pepper and oak on the nose. Soft and alluring, it has a long, full, and memorable finish. The tannins are velvety and smooth
Powerful, vigorous, complex, and elegant, this Amarone is an emblematic summary of the winery's philosophy, falling into the category of meditation wines.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.