About this wine
Vineyard and terroir
The grapes came from younger vines.
Vinification
The grapes were dried for 45 days. The wine was otherwise made using the same method as Dal Forno’s Amarone, for which the grapes are dried for 90 days.
Ageing
The wine matured for two years in new oak barrels, followed by four years in bottle. The additional year in bottle promoted integration and harmony while reducing micro-oxygenation.
Tasting profile
Powerful, deep and serious, with marked complexity, structure and concentration. The extended bottle ageing gives it a more integrated and harmonious character. Critics likened the style of the 2018 vintage to Amarone.
Label / history
For many years, Valpolicella was regarded as a simple “pizza wine”; Romano Dal Forno helped alter that perception.
