2010 Dal Forno Romano Amarone Della Valpolicella Magnum
| Type of Wine | |
|---|---|
| Country | |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2010 |
| Grape | |
| Content (Alc) | 1.5 ltr (16%) |
| Drink window | 2018 - 2038 |
| Available as of | Jul 30, 2025 |
Low Stock
Only 1 left
Description
The godfathers of Amarone are undoubtedly Quintarelli, Garbole, and the legendary Romano Dal Forno, and they are among the absolute top wines of Valpolicella and Amarone, so naturally, Dal Forno is a must-have in the Gran Cru range. Dal Forno produces wine in an almost manic way, focusing solely on quality, not quantity. Romano knows not only every vine in his vineyard, but even every single bunch. At the Fattoria, each bunch is inspected individually, and only the finest grapes are selected for his winemaking. Dal Forno represents perfection.
The Dal Forno Romano Amerone is among the finest Amarones in the world. The Amarone della Valpolicella Monte Lodoletta is a dream wine, a bottle any wine lover would love to have in their collection. It's monumental, magical, decadent, and possesses a unique personality. Sound over the top? As Robert Parker puts it: "It's impossible to overstate the magnitude of this wine."
The Dal Forno Amarone is made from 60% Corvina, 20% Rondinella, 10% Oseleta, and 10% Croatina grapes. The finest grapes are hand-picked with the utmost care. They then dry for three months in large open spaces. Pressing usually begins in mid-December after the grapes have been hand-picked. Fermentation takes place in stainless steel tanks heated to around 28°C. These tanks are equipped with a meticulous, computer-controlled process that keeps the contents moving for 15 days, followed by a final maceration of two days. After this process, the wine is transferred to new barrels, where slow fermentation continues for 18 months. The wine remains in the barrel for a total of 36 months. After filtering, the wine is bottled, where it continues to age for a long time and is only released when Romano deems the time right. This is a 1.5-liter magnum.
An exorbitant Amarone. Intense dark red in color with so many layers on the nose… Sultry aromas of cherries, blueberries, currants, raisins, tutti frutti, chocolate, coffee, and tobacco. Full-bodied with a bittersweet attack. Deep and concentrated with ripe fruit, truffle, tobacco, and new leather. A masterful finish. A wine with so much to discover, with unparalleled ageing potential. This Amarone pairs well with roasted meats such as beef, lamb, and veal, but also with game like venison, rabbit, and wild boar. The wine also pairs well with tomato- or truffle-based pastas. This wine also pairs well with strong, slightly aged cheeses.
The wine is slowly starting to blossom but still has a very bright future ahead of it, making it an ideal candidate for a Coravin. You can try a small sip or a glass of it and then effortlessly let it rest for years to come.
4.6 / 5 stars for Dal Forno Romano (6930 ratings) 97 / 100 points James Suckling 98 / 100 points International Wine Challenge 98 / 100 points Robert Parker's Wine Advocate
Specifications
| Available as of | Jul 30, 2025 |
|---|---|
| Packing information | Box |
| Type of Wine | Red |
| Country | Italy |
| Region | Veneto |
| Appellation | Amarone della Valpolicella |
| Winery | Dal Forno Romano |
| Grape | Cabernet Sauvignon |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2010 |
| Drinking as of | 2018 |
| Drinking till | 2038 |
| Alcohol % | 16 |
| Alcohol free/low | No |
| Content | 1.5 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 95 |
| Vinous rating | 92 |
| Tasting Profiles | Complex, Droog, Fruitig, Houtgerijpt, Krachtig, Kruidig, Rood fruit, Soepel, Vol |
| Drink moments | Indruk maken, Lekker luxe, Open haard, Romantisch |
Professional Reviews
Parker
The Wine Advocate
RP 95
Reviewed by:
Monica Larner
Release Price:
NA
Drink Date:
2018 - 2035
This was an excellent vintage in much of Italy, but unfortunately the weather was not as pleasant in this specific area of the Valpolicella. The season saw a lot of rain, and a good amount of fruit was cut and left on the ground because it could not be used. Considering these difficulties, Michele Dal Forno tells me he is "more than happy with the results." I tasted the 2010 Amarone della Valpolicella Monte Lodoletta next to the 2009 vintage, and having these two wines side by side reinforces just how different they are. The 2010 vintages is sharper, more pointed and direct in comparison, and there is a tiny point of sourness on the close. This wine does not reach the same threshold for fullness, density or richness. It does come close. The wine's residual sugar measures between 5 and 6 grams per liter, which is normal for this wine, and the bouquet is redolent of familiar black fruit, raisin and spice. However, the wine feels a bit stuck in its tracks at the moment and is evidently experiencing a shy phase in its evolution. It has retreated.
Published: Sep 19, 2019
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
92
Drinking Window
2019 - 2030
From: Amarone: New Releases (May 2017)
Moderately saturated ruby-red. Dark plums, botanical herbs, and sweet pipe tobacco on the perfumed nose. Then ripe, dense and suave, with nicely focused dark plum and spicy flavors. The finish is very long, refine and pure. This is slightly lighter in style than usual for a Dal Forno Amarone, but is very much in the style of the 2010 vintage; I love this wine’s balance and lighter-bodied than usual personality. A blend of 55% Corvina, 15% Rondinella, 15% Croatina, 10% Oseleta, and 5% Corvinone, the Croatina adds flesh and sweetness to the final blend, while the Oseleta and Corvinone provide backbone. Romano Dal Forno told me he was both surprised and very happy with this wine, as initially he didn’t think he’d be able to make Amarone at all in the difficult 2010 vintage. In ultimate analysis, this is a lovely wine that offers relatively early appeal for a Dal Forno Amarone.
- By Ian D'Agata on March 2017
Romano Dal Forno and his brother in law Cesare Spada own roughly 26 hectares (64 acres) of vines (all planted at a very tight 12,000 vines per hectare) in the Val d’Illasi, in the eastern section of the extended Valpolicella production zone. Currently, the oldest vineyards were planted only in 1997 (because the older vines were ripped out to plant the new state of the art vineyards). At that time Dal Forno reduced the presence of Corvinone (the Valpolicella grape variety that was always most typical of the Val d’Illasi) as he has found over the years that Corvina ripens more evenly and does not pose the risk of producing wines with a green edge, like Corvinone does. How times change: in decades past, Corvinone was a big favorite of the area’s farmers, because its bigger bunches produce many more grapes than does Corvina, but it’s currently falling out of favor, something that I noticed while visiting other Valpolicella estates.
It might interest readers to know that the Monte Lodoletta made famous by Dal Forno’s wine label doesn’t really exist; the winery is located in the area of Lodoletta but the mountain (monte, in Italian) is nowhere to be seen. In fact the area’s mountainous slope is called Monte Garzon Dal Forno wishes to underscore the fact that though his estate looks like it’s located on flatland, it’s actually located at 300 meters above sea level. Hence he decided to add the word monte to Lodoletta, the toponym of the area his estate is located at. On the winemaking front, beginning with the 2011 vintage, Dal Forno reduced the length of time his wines spend in oak, moving from having them spend three years in barriques to two (always new oak).
It might interest readers to know that the Monte Lodoletta made famous by Dal Forno’s wine label doesn’t really exist; the winery is located in the area of Lodoletta but the mountain (monte, in Italian) is nowhere to be seen. In fact the area’s mountainous slope is called Monte Garzon, but Dal Forno wished to underscore the fact that though his estate looks like it’s located on flatland, it’s actually located at 300 meters above sea level. Hence he decided to add the word monte to Lodoletta, the toponym of the area his estate is located at. On the winemaking front, beginning with the 2011 vintage, Dal Forno reduced the length of time his wines spend in oak, moving from having them spend three years in barriques to two (always new oak).
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
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Wijnhuis
Amarone, the full-bodied, rich red wine from the Valpolicella wine region in the Veneto region (northern Italy), has not been known in the wine world for very long. This great wine has only been made since the early 20th century. Amarone originates from another great wine from the Valpolicella region, the Recioto. This wine has an ancient history. As early as the fifth century, Cassiodorus, a Roman statesman and writer, wrote in a letter to his king Theodoric the Great, advising: “… When you are in Verona, taste this intense and fleshy wine… with a regal color and incredible sweetness” .
It was not until the 1950s that the first label with the name Amarone appeared on a bottle of wine. The Bolla, Bertani and Santa Sofia wineries were the first to commercialize Amarone wines. To this day they make beautiful Amarones. Quintarelli, Romano Dal Forno and Allegrini are seen as the absolute top in the Amarone world. It will not surprise you that at Grandcruwijnen we have these three houses.
The Dal Forno Romano winery is located in Val d'Illasi, where the Dal Forno family has owned premium vineyards for 4 generations. Romano started making wine in 1983. His sons Marco, Luca and Michele are actively involved in the company, distinguished by producing a drier wine style from more ripe grapes, which are dried with the help of fans. A quality rarely seen. They receive a lot of appreciation both nationally and internationally. Romano knows not only every grape vine in his vineyard, but even every bunch. At the Fattoria, all bunches of grapes are checked one by one (!) And from this only the best grapes are selected for the wine.
The godfathers of Amarone are undoubtedly Quintarelli, Garbole, and the legendary Romano Dal Forno, and they are among the absolute top wines of Valpolicella and Amarone, so naturally, Dal Forno is a must-have in the Gran Cru range. Dal Forno produces wine in an almost manic way, focusing solely on quality, not quantity. Romano knows not only every vine in his vineyard, but even every single bunch. At the Fattoria, each bunch is inspected individually, and only the finest grapes are selected for his winemaking. Dal Forno represents perfection.
The Dal Forno Romano Amerone is among the finest Amarones in the world. The Amarone della Valpolicella Monte Lodoletta is a dream wine, a bottle any wine lover would love to have in their collection. It's monumental, magical, decadent, and possesses a unique personality. Sound over the top? As Robert Parker puts it: "It's impossible to overstate the magnitude of this wine."
The Dal Forno Amarone is made from 60% Corvina, 20% Rondinella, 10% Oseleta, and 10% Croatina grapes. The finest grapes are hand-picked with the utmost care. They then dry for three months in large open spaces. Pressing usually begins in mid-December after the grapes have been hand-picked. Fermentation takes place in stainless steel tanks heated to around 28°C. These tanks are equipped with a meticulous, computer-controlled process that keeps the contents moving for 15 days, followed by a final maceration of two days. After this process, the wine is transferred to new barrels, where slow fermentation continues for 18 months. The wine remains in the barrel for a total of 36 months. After filtering, the wine is bottled, where it continues to age for a long time and is only released when Romano deems the time right. This is a 1.5-liter magnum.
An exorbitant Amarone. Intense dark red in color with so many layers on the nose… Sultry aromas of cherries, blueberries, currants, raisins, tutti frutti, chocolate, coffee, and tobacco. Full-bodied with a bittersweet attack. Deep and concentrated with ripe fruit, truffle, tobacco, and new leather. A masterful finish. A wine with so much to discover, with unparalleled ageing potential. This Amarone pairs well with roasted meats such as beef, lamb, and veal, but also with game like venison, rabbit, and wild boar. The wine also pairs well with tomato- or truffle-based pastas. This wine also pairs well with strong, slightly aged cheeses.
The wine is slowly starting to blossom but still has a very bright future ahead of it, making it an ideal candidate for a Coravin. You can try a small sip or a glass of it and then effortlessly let it rest for years to come.
4.6 / 5 stars for Dal Forno Romano (6930 ratings) 97 / 100 points James Suckling 98 / 100 points International Wine Challenge 98 / 100 points Robert Parker's Wine Advocate
| Available as of | Jul 30, 2025 |
|---|---|
| Packing information | Box |
| Type of Wine | Red |
| Country | Italy |
| Region | Veneto |
| Appellation | Amarone della Valpolicella |
| Winery | Dal Forno Romano |
| Grape | Cabernet Sauvignon |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2010 |
| Drinking as of | 2018 |
| Drinking till | 2038 |
| Alcohol % | 16 |
| Alcohol free/low | No |
| Content | 1.5 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 95 |
| Vinous rating | 92 |
| Tasting Profiles | Complex, Droog, Fruitig, Houtgerijpt, Krachtig, Kruidig, Rood fruit, Soepel, Vol |
| Drink moments | Indruk maken, Lekker luxe, Open haard, Romantisch |
Parker
The Wine Advocate
RP 95
Reviewed by:
Monica Larner
Release Price:
NA
Drink Date:
2018 - 2035
This was an excellent vintage in much of Italy, but unfortunately the weather was not as pleasant in this specific area of the Valpolicella. The season saw a lot of rain, and a good amount of fruit was cut and left on the ground because it could not be used. Considering these difficulties, Michele Dal Forno tells me he is "more than happy with the results." I tasted the 2010 Amarone della Valpolicella Monte Lodoletta next to the 2009 vintage, and having these two wines side by side reinforces just how different they are. The 2010 vintages is sharper, more pointed and direct in comparison, and there is a tiny point of sourness on the close. This wine does not reach the same threshold for fullness, density or richness. It does come close. The wine's residual sugar measures between 5 and 6 grams per liter, which is normal for this wine, and the bouquet is redolent of familiar black fruit, raisin and spice. However, the wine feels a bit stuck in its tracks at the moment and is evidently experiencing a shy phase in its evolution. It has retreated.
Published: Sep 19, 2019
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
92
Drinking Window
2019 - 2030
From: Amarone: New Releases (May 2017)
Moderately saturated ruby-red. Dark plums, botanical herbs, and sweet pipe tobacco on the perfumed nose. Then ripe, dense and suave, with nicely focused dark plum and spicy flavors. The finish is very long, refine and pure. This is slightly lighter in style than usual for a Dal Forno Amarone, but is very much in the style of the 2010 vintage; I love this wine’s balance and lighter-bodied than usual personality. A blend of 55% Corvina, 15% Rondinella, 15% Croatina, 10% Oseleta, and 5% Corvinone, the Croatina adds flesh and sweetness to the final blend, while the Oseleta and Corvinone provide backbone. Romano Dal Forno told me he was both surprised and very happy with this wine, as initially he didn’t think he’d be able to make Amarone at all in the difficult 2010 vintage. In ultimate analysis, this is a lovely wine that offers relatively early appeal for a Dal Forno Amarone.
- By Ian D'Agata on March 2017
Romano Dal Forno and his brother in law Cesare Spada own roughly 26 hectares (64 acres) of vines (all planted at a very tight 12,000 vines per hectare) in the Val d’Illasi, in the eastern section of the extended Valpolicella production zone. Currently, the oldest vineyards were planted only in 1997 (because the older vines were ripped out to plant the new state of the art vineyards). At that time Dal Forno reduced the presence of Corvinone (the Valpolicella grape variety that was always most typical of the Val d’Illasi) as he has found over the years that Corvina ripens more evenly and does not pose the risk of producing wines with a green edge, like Corvinone does. How times change: in decades past, Corvinone was a big favorite of the area’s farmers, because its bigger bunches produce many more grapes than does Corvina, but it’s currently falling out of favor, something that I noticed while visiting other Valpolicella estates.
It might interest readers to know that the Monte Lodoletta made famous by Dal Forno’s wine label doesn’t really exist; the winery is located in the area of Lodoletta but the mountain (monte, in Italian) is nowhere to be seen. In fact the area’s mountainous slope is called Monte Garzon Dal Forno wishes to underscore the fact that though his estate looks like it’s located on flatland, it’s actually located at 300 meters above sea level. Hence he decided to add the word monte to Lodoletta, the toponym of the area his estate is located at. On the winemaking front, beginning with the 2011 vintage, Dal Forno reduced the length of time his wines spend in oak, moving from having them spend three years in barriques to two (always new oak).
It might interest readers to know that the Monte Lodoletta made famous by Dal Forno’s wine label doesn’t really exist; the winery is located in the area of Lodoletta but the mountain (monte, in Italian) is nowhere to be seen. In fact the area’s mountainous slope is called Monte Garzon, but Dal Forno wished to underscore the fact that though his estate looks like it’s located on flatland, it’s actually located at 300 meters above sea level. Hence he decided to add the word monte to Lodoletta, the toponym of the area his estate is located at. On the winemaking front, beginning with the 2011 vintage, Dal Forno reduced the length of time his wines spend in oak, moving from having them spend three years in barriques to two (always new oak).
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Amarone, the full-bodied, rich red wine from the Valpolicella wine region in the Veneto region (northern Italy), has not been known in the wine world for very long. This great wine has only been made since the early 20th century. Amarone originates from another great wine from the Valpolicella region, the Recioto. This wine has an ancient history. As early as the fifth century, Cassiodorus, a Roman statesman and writer, wrote in a letter to his king Theodoric the Great, advising: “… When you are in Verona, taste this intense and fleshy wine… with a regal color and incredible sweetness” .
It was not until the 1950s that the first label with the name Amarone appeared on a bottle of wine. The Bolla, Bertani and Santa Sofia wineries were the first to commercialize Amarone wines. To this day they make beautiful Amarones. Quintarelli, Romano Dal Forno and Allegrini are seen as the absolute top in the Amarone world. It will not surprise you that at Grandcruwijnen we have these three houses.
The Dal Forno Romano winery is located in Val d'Illasi, where the Dal Forno family has owned premium vineyards for 4 generations. Romano started making wine in 1983. His sons Marco, Luca and Michele are actively involved in the company, distinguished by producing a drier wine style from more ripe grapes, which are dried with the help of fans. A quality rarely seen. They receive a lot of appreciation both nationally and internationally. Romano knows not only every grape vine in his vineyard, but even every bunch. At the Fattoria, all bunches of grapes are checked one by one (!) And from this only the best grapes are selected for the wine.
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