Romano dal Forno established the winery in 1980 with the goal to make high quality wines. He produces rich and hedonistic wines from extremely low yields vines, made using modern winemaking techniques.
Amarone della Valpolicella
The grapes for the Amarone, comes from the best vineyards gorwn in the hillside, from older vines and dried for 90 days before fermentation. The wine is than fermented in stainless steel and aged in new barrels. The wine is aged for 6 and a half years before it's released.
A blend of the traditional Corvina and Rondinella, and the ancient, Oseleta and Croatina.