Offers an amazing brilliant color of dark ruby red that’s almost black. The nose shows subtle tar, black chocolate and crushed raspberry, and this is full and opulent on the palate, with fabulously polished tannins and a long, long finish.
Romano Dal Forno is located near Verona, in Italy’s Veneto region. With 62 acres of vineyards, it is relatively small, producing about 45,000 bottles annually. Yet it enjoys an outsized reputation for the quality of its wines. The estate has been in the Dal Forno family for four generations, and is today run by Romano Dal Forno. Amarone della Valpolicella is the estate’s signature wine, and Gambero Rosso, Italy’s leading wine journal, generally gives the estate’s wines the highest possible rating of 3 Bicchieri.
Amarone della Valpolicella DOCG, usually called simply Amarone, was awarded its prestigious DOCG appellation status in 2009. Though lush, high alcohol content red wines have been made in the Veneto since the ancient Greeks settled there, the popularity of Amarone over the last few decades has resulted in international demand for the wine. Amarone is typically made from 45% to 95% Corvina, blended with Rondinella and other indigenous grapes. The blend is essentially the same as for Valpolicella, but Amarone is made from dried grapes, which gives it a rich, viscous quality and an alcohol content between 14% and 20%. Though Amarone is a dry wine, there is a sweet version called Recioto della Valpolicella. The recioto style wines are included in the DOCG, and the word “ripasso” on label usually indicates the sweeter style.