Dal Forno Romano

Vivian Liang | October 20, 2020

A Dance Between Power and Elegance 

Founded in 1983, the Dal Forno estate is located in Val D’Illasi, a beautiful, sunny and breezy valley that is perfect for growing indigenous varieties of Corvina, Corvinone, Croatina, Rondinella, and Oseleta - all key components for their great Amarone and Valpolicella wines. The estate sits on alluvial plains with a mix of gravel, silt, and clay. Such soil types, plus plenty of sunshine and the Dal Forno family’s meticulous vineyard management, produce exceptionally rich and healthy grapes. Grapes are then selected manually and only the best berries are left to dry under the control of a modern ventilation system. Fermentation takes place in steel tanks and is controlled by a computerized system. Ageing happens in new barrels. 

Dal Forno Romano is obviously well-known for their Amarone, though they make their Valpolicella with the same attention to detail. Their Amarone wines are some of the most unique in the world, with a perfect balance of power, strength, and elegance. There is a wealth of flavors in just one sip: black cherries, blueberries, dark chocolate, hints of tobacco, and vanilla. Their Amarone is a fascinating drink on its own, yet it pairs amazingly well with a wide range of hearty dishes such as slow-cooked lamb stew - a favorite dish this season in Hong Kong!

Yet, one should not underestimate Dal Forno’s Valpolicella, which I personally love and recommend for its impeccable flavor and value. Their creamy, full-bodied Valpolicella is not a cheaper version of Amarone, rather it’s an expression all its own. It is intoxicatedly perfumed and offers a full range of flavors such as black fruits, cinnamon, clove, and a touch of candy. It goes well with rich meat dishes and strong cheese, or just drink it on its own.

We have two mature vintages of Dal Forno Romano Amarone with limited quantity and their delicious Valpolicella. I invite you to order them before they are gone.