Dal Forno Romano : Amarone Della Valpolicella 2016

Characteristics and tasting tips for the Dal Forno Romano Amarone Della Valpolicella 2016

Tasting

Appearance
The color reveals a dark ruby red hue of remarkable opacity, with almost no rim variation, testifying to the extraordinary concentration of the fruit.

Nose
Complex, the nose opens with aromas of ripe black fruit such as blackcurrant and blueberry, accompanied by notes of prunes and cherries. Fragrances of dark chocolate, coffee, and spices mingle with touches of dried violets, cedar, clove, and licorice. With aeration, nuances of sweet tobacco, coconut, and graphite enrich this bouquet of great depth.

Palate
On the palate, this wine reveals a massive structure while maintaining remarkable elegance. The attack is both smooth and fresh, followed by an intense concentration of red and black fruit tinged with minerality and balsamic notes. The texture is dense and velvety, supported by robust and ripe tannins that provide structure and energy. Despite its exceptional richness, the ensemble remains perfectly balanced thanks to a lively and crisp acidity. The infinitely long finish leaves lingering aromas of salted chocolate, fine coconut, and a characteristic noble bitterness.

Food and wine pairings

This Amarone Della Valpolicella 2016 pairs beautifully with grilled red meats, game such as pheasant or duck, as well as long-simmered dishes like stews. It also elegantly accompanies aged hard cheeses like Parmigiano Reggiano aged over 36 months, or an Amarone risotto. For lovers of bold pairings, this wine harmonizes with low-sugar dark chocolate desserts.

Service and storage

It is recommended to decant the Amarone Della Valpolicella 2016 several hours before serving to allow it to reveal its full aromatic complexity. The ideal serving temperature is between 16 and 18°C. This wine possesses exceptional aging potential and can be enjoyed until around 2060, or even beyond.

An Amarone from Veneto of exceptional concentration and complexity

The estate

Founded in 1983 by Romano Dal Forno in Illasi, Veneto, the Dal Forno Romano estate today spans 34 hectares of vineyards. Romano, then 26 years old, made the bold decision to vinify his own grapes rather than selling them to local cooperatives, an initiative that horrified his family but proved visionary. Trained by the legendary Giuseppe Quintarelli, Romano quickly developed his own revolutionary approach to Amarone, combining tradition and cutting-edge technological innovation. Today, the estate is managed by his son Marco Dal Forno, while Romano continues to influence strategic decisions. The property is renowned worldwide for producing some of the most concentrated and complex Amarones in the region, thanks to uncompromising viticultural practices and ultramodern facilities built between 2001 and 2008.

The vineyard

Amarone della Valpolicella stems from vineyards located in the Val d'Illasi, east of the traditional Classico zone, on slopes rising to approximately 300 meters above sea level. The soils present a unique composition of 70% gravel, 15% silt, and 15% clay derived from ancient alluvial deposits. The exceptionally high planting density reaches 12,800 vines per hectare, creating natural competition that concentrates flavors. During the summer, a green harvest is performed, eliminating the lower part of each bunch to keep only the ripest berries. Yields are drastically reduced, requiring thirteen vines to produce a single bottle of Amarone.

The vintage

The 2016 vintage in Veneto was characterized by a cold but dry winter, followed by a rainy and cool spring until May, delaying the start of the growing season. The summer was not excessively hot, allowing for gradual and balanced ripening. Autumn benefited from high temperatures and good ventilation, crucial conditions for optimal technical and phenolic ripening of the grapes. This balanced climatic profile allowed for the development of superior acidities and characteristic freshness, giving the lush fruit an incisive and fresh character. The 2016 vintage is considered classic and balanced, ideal for developing maximum complexity over time.

Winemaking and aging

The grapes destined for the Amarone Della Valpolicella 2016 are sorted twice: once before the appassimento process and a second time after drying. They are then dried for three full months in rooms equipped with computer-controlled ventilation systems, imitating traditional natural processes while ensuring optimal consistency. This appassimento method concentrates sugars, tannins, and aromatic compounds. Fermentation takes place in temperature-controlled stainless steel tanks equipped with sophisticated pistons allowing for maximum extraction with gentleness. The wines are then placed under vacuum in pressurized tanks to avoid any oxidation before aging in new oak barrels. Aging continues for a prolonged period, followed by additional rest in the bottle before release.

Grape varieties

Corvina (60%)
Rondinella (20%)
Croatina (10%)
Oseleta (10%)