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Rated 98/100 by James Suckling (top 6% of their reviews).
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A cult, ultra-traditionalist Amarone from Veneto made with an unusually long, controlled appassimento and extended barrel aging, producing a dense, dry, powerfully structured wine far from the region's sweeter norm.
Dal Forno Romano's Amarone is built around Corvina, Rondinella, Croatina and Oseleta grapes dried in the estate's climate-controlled fruttaio for roughly three months before pressing — longer than most Amarone producers use, concentrating flavor via computer-controlled fans and airflow.
Fruit comes from the estate's oldest vines, planted at very high density (~11,000 vines/hectare), an approach Romano Dal Forno pioneered as a break from traditional wider spacing. After slow fermentation to full dryness — no residual sweetness, unlike some regional wines — the wine ages in new oak for an extended period, commonly cited around three years, followed by further bottle aging.
The result is unusually dense and powerful for the category: dark, dried-fruit intensity over firm tannin and considerable alcohol, built for very long cellaring rather than early drinkability.
Romano Dal Forno began making wine under his own name in 1983, having grown frustrated with low grape prices his family received selling to others in Valpolicella. Self-taught, he credits an early meeting with Giuseppe Quintarelli — Amarone's defining traditionalist — as reshaping his approach.
He rapidly built a reputation as one of the zone's most quality-obsessed producers, distinguished by radically higher vineyard density and a highly controlled, extended appassimento in purpose-built drying rooms. The estate remains family-run, with son Marco now continuing Romano's work.
Dal Forno Romano is widely regarded as a benchmark, cult-status Amarone producer, though it remains a small estate.
Braised short rib with root vegetables
The wine's density and firm tannin need a long-braised, richly fatty dish of comparable weight; short rib's collagen-rich texture matches without being overwhelmed.
Aged Grana Padano or Parmigiano-Reggiano
A classic regional match — the savory intensity of a long-aged hard cheese stands up to Amarone's power and dried-fruit concentration.
Dark chocolate torte
Dried-fruit, raisinated concentration bridges well with bittersweet dark chocolate, best with a low-sugar, high-cocoa preparation given the wine itself is dry.
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ไวน์แดงจากอิตาลี · บอดี้เต็ม · แห้ง · เข้ากับเนื้อแดงย่างและสเต๊ก
ตัวเลือกของซอมเมอลิเยร์: Braised beef short ribs with rosemary and red wine reduction · Aged Parmigiano-Reggiano with quince paste · Venison ragù with pappardelle
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