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Dal Forno Amarone 2016 is a full-bodied, appassimento-style red wine from the Amarone appellation of Veneto, northern Italy. Located in the Val D’Illasi in the Veneto, the Dal Forno family have been making wine since 1983 and their estate spans 65 acres of vines. The estate`s 2026 Amarone is a blend of 60% Corvina, 20% Rondinella, 10% Croatina and 10% Oseleta, and is aged in a combination of French and American new oak for two years. "The wine feels even richer, bolder and more concentrated in this classic vintage. That general intensity is applied to the tightly wound and firm tannins as well. The alcohol reading is 16.5%. This Amarone hits the market in 2023, but you`d do well to age it for another decade at least. Black fruit, baked plum, tobacco, soy sauce, grilled herb and sweet spice are generously folded into the wine`s full-bodied texture." Monica Larner, 2023
The 2016 Amarone della Valpolicella is a sleeping giant, darkly alluring with dried violets, dusty black currants, shaved cedar and lifting hints of mint. This is sleek and cool-toned in feel—lifted yet intense and savory to the core, with masses of mineral-tinged dark red fruits and balsamic tones carried across a core of zesty acidity. The 2016 finishes tannic and long, clamping down hard on the palate and leaving a bitter primary concentration that lingers on and on. This is just a baby today and in need of serious cellaring, yet the potential is off the charts. Marco Dal Forno explains that he considered selling the 2018 before the 2016 to allow it to come fully into focus, which he already did with the 2017.
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Dal Forno Romano
A Master Craftsman
A living legend of Verona winemaking, Romano Dal Forno has been producing showstopping Amarones and Valpolicellas since the early 1980s. A protégé of the great Giuseppe Quintarelli, Romano is renowned for his scrupulously hardworking commitment to his craft, both in the vineyard and the cellar.
The estate of Dal Forno Romano comprises 8ha of vineyards in the Val D’Illasi. The area’s loose, alluvial soils, combined with Dal Forno’s strict pruning regime, produce remarkably low grape yields. Rigorous selection during harvest then gives the raw materials for some of the most expressive Valpolicella Superiore, Amarone and passito wines in the region. Four decades on from the founding of the estate, Dal Forno Romano is still run by the family, with Romano’s son Marco in charge in the cellar and Romano himself always on hand.
