Cellar selection
Dal Forno Romano Amarone 2011 (750ml)
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- Country
- Italy
- Region
- Veneto
- Grape
- ["Corvina", "Corvinone", "Rondinella", "Oseleta"]
- Vintage
- 2011
- Size
- 750 mL
Description
Dal Forno Romano makes this 2011 Amarone in Valpolicella, Veneto, from Corvina, Corvinone, Rondinella and Oseleta. Amarone is made from grapes dried before fermentation, which gives a dense, high-alcohol red.
Braised beef, game stews and aged cheeses such as Parmigiano Reggiano stand up to it. Open it an hour or two ahead and serve around 64°F in large glasses. At about 15 years old it has had time to settle.
Questions about Dal Forno Romano Amarone 2011
- What is Dal Forno?
- Dal Forno Romano is a small family estate in the Illasi Valley, east of the classic Valpolicella zone in Veneto. Romano Dal Forno farms dense vineyards with low yields and ages his Amarone in new oak for a long time.
- Why is Amarone so expensive?
- Amarone grapes are dried for months before pressing, which cuts the juice volume by roughly a third. Then the wine ages for years before release. Dal Forno adds very low vine yields on top, so output stays small.
- What grapes are in Dal Forno Amarone?
- Corvina leads, with Corvinone, Rondinella and a little Oseleta, a dark local grape that adds color and tannin. The grapes dry on racks after harvest, which concentrates sugar and gives the wine its dried cherry and cocoa character.
- Is Amarone della Valpolicella a good wine?
- It is among Italy's most distinctive reds, made from dried grapes and fermented fully dry. Expect high alcohol, dark fruit, spice and a long finish. Dal Forno's style is dense and polished rather than rustic, and it benefits from decanting.