The wines of Dal Forno Romano are produced primarily from the classic grape varieties of Valpolicella: Corvina, Rondinella and Oseleta. These grapes are harvested at optimal ripeness and then undergo the traditional appassimento process, where they are dried for several months to concentrate sugars, flavours and structure.

Fermentation takes place in stainless steel tanks with careful temperature control and long macerations to extract depth and colour. The wines are then aged in French oak barriques for extended periods, allowing them to develop complexity while maintaining balance and structure.

The resulting wines are powerful and intensely concentrated, yet remarkably refined. Aromas of dark cherry, dried plum and cocoa are layered with spice and balsamic notes. On the palate they show dense fruit, polished tannins and exceptional length. Dal Forno Romano produces Amarone and Valpolicella that stand among the most ambitious and sought-after wines of the Veneto.