2006 Dal Forno Amarone Della Valpolicella, Veneto, Italy

ABOUT THE WINE

Crafted only in optimal vintages, the 2006 Amarone showcases Romano Dal Forno’s obsessive attention to detail and unwavering commitment to excellence. A blend dominated by Corvina with smaller amounts of Rondinella, Croatina, and Oseleta, the grapes are hand-harvested and then air-dried (appassimento) for approximately 90 days, concentrating sugars and flavors. Fermentation occurs in temperature-controlled steel tanks, followed by 36 months in new French oak barriques and several more years of bottle aging before release.

The result is an Amarone of extraordinary depth and structure—dense, complex, and layered with black fruit, roasted espresso, wild herbs, and hints of iron and smoked meat. The volcanic and alluvial soils of the Illasi Valley contribute to the wine's mineral backbone and age-worthy character. Despite its richness, the wine retains remarkable freshness due to rigorous vineyard management and low yields.

Ideal pairings include braised short ribs, aged Parmigiano-Reggiano, venison stew, or slow-cooked dishes with depth and umami to match the wine’s intensity.

ABOUT THE PRODUCER

Dal Forno Romano is a modern icon of Valpolicella, celebrated for transforming Amarone into a wine of global renown and formidable stature. Since the 1980s, Romano Dal Forno has redefined the style through radical quality measures: extreme grape selection, drying only the best berries, and meticulous vinification in a state-of-the-art facility. His estate in Cellore d’Illasi sits on prime vineyard land, cultivated with uncompromising care using sustainable and precision viticulture.

Dal Forno's philosophy revolves around concentration, elegance, and longevity—producing wines that are deeply expressive yet age-worthy for decades. While firmly rooted in Valpolicella tradition, Dal Forno’s approach is visionary, bridging heritage and innovation in each meticulously crafted bottle.