Cantina Dal Forno Romano was founded in 1990 in the Val d’Illasi area and is the result of the success of different generations, united by a passion for their territory and its products.
By investing in the territory and using a production model based on quality rather than quantity of the wine produced, Amarone della Valpolicella and Valpolicella DOC labelled “Dal Forno Romano” began to make their mark on the wine market as early as 1983.
Dal Forno Romano wines are made from grapes grown on more than twelve hectares of estate vineyards, located east of Verona, as well as on another twelve hectares of leased land, which produce some of the company’s most characteristic labels.
Work, dedication, patience, sacrifice, meticulousness and professionalism… these are the factors that the Dal Forno farm carries out every day, in the vineyard as well as in the winery.
Each parcel is worked in a different way, but with the same care and meticulousness for each bunch, thus guaranteeing its correct ripening and the respect of high quality standards.
The winery is the place where tradition and respect for the environment meet the most modern technologies to give life to the genesis of the wine.
The grapes are harvested by hand, placed in platic trays and left to rest for 45 days inside rooms that, using a modern ventilation system, enjoy a constant and capillary flow of air. The fermentation process takes place in temperature-controlled steel tanks, while the wine is aged first in barriques and then in bottles before being released for sale. Among the excellent wines of Cantina Dal Forno Romano are: Amarone and Valpolicella Superiore.

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