Dal Forno Romano

The name Romano Dal Forno is synonymous with absolute perfectionism and a vision that has redefined the quality standards of Amarone and the great wines of Valpolicella. The estate was founded in Cellore d’Illasi, in the province of Verona, where Romano, from a very young age, devoted himself entirely to the vineyard, inspired by his encounter with Giuseppe Quintarelli.

In the 1980s, Dal Forno embarked on a path of radical innovation, blending tradition and research with almost obsessive precision. He introduced new training systems, drastically reduced yields, and applied one of the strictest grape selections in the world — it takes on average about thirty vines to produce a single bottle of Amarone. The drying process is carried out using controlled methods that preserve the purity and integrity of the fruit, ensuring concentration, freshness, and extraordinary longevity.

The production philosophy of Romano Dal Forno is rooted in absolute respect for the land and an uncompromising pursuit of quality. Every stage, from vineyard to bottle, is personally overseen by Romano and his sons Marco, Luca, and Michele, who share the same vision of excellence and family continuity.

Dal Forno’s wines, from Valpolicella Superiore to Amarone della Valpolicella, are today regarded among the greatest Italian reds: powerful and profound, yet at the same time elegant, capable of expressing a perfect balance between concentration and finesse.

Romano Dal Forno stands as an icon of Italian winemaking craftsmanship — an “artisan of the impossible” who has transformed Valpolicella into a land of legend, proving that true greatness in wine is born from absolute dedication and the relentless pursuit of perfection.