Romano Dal Forno has been making wine since 1983 in Val D’Illasi. He is a local legend. Meticulosity involved in every aspect of his winery from the rigorous grape selection to the strict racking and resting times. His sons Luca, Michele and Marco now carry on the work of their father but with the freedom to pursue each and every idea like introducing modern techniques to produce the best wines. Together, their combination of bold and distinct personalities, traditional and contemporary views, results in a balanced team making wines classic in expression and modern in purity. The estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rondinella, Oseleta and Croatina.
“We don’t have to invent anything. Nature provides us with all the tips we need. All we have to do is learn to listen to and respect it.” Marco Dal Forno
Valpolicella Superiore Valpolicella is a wine district in north-eastern Italy, in the province of Verona. The main grape variety in Valpolicella is Corvina, an Italian grape native to the region, to which other local grape varieties are added to increase the colour and tannins. Valpolicella wines can carry the label Superiore if they are at least 12% alcohol and have undergone at least one year of aging. Dal Forno Romano Valpolicella Superiore is made from of blend of grapes including Corvina, Rondinella, Coratina and Oseleta, left to air dry for 45 days. After rigorous quality control, pressing, and fermentation processes the wine is left to age for 24 long months, after which the wine is filtered and bottled and left for another 36 months before the final product is ready for sale.