The company Dal Forno Romano was founded in 1983 by Romano, and is now led by his son Marco, who carries on the original philosophy: to maintain a handcrafted approach that uncompromisingly focuses on quality through continuous refinement.
Over the years, their wines have received the highest recognition, reaching the pinnacle of Italian winemaking and becoming a reference brand among collectors and enthusiasts, thanks to their constant and rigorous work on the most traditional wines of the area: Amarone, Valpolicella, and Recioto.
The annual production of the winery is around 50,000 bottles. The difference between Amarone and Valpolicella lies in the age of the vines and the length of the drying period for the grapes.
Over time, the company has developed its own approach to understanding the health of the entire ecosystem to which the vineyard belongs, relying on biology, botany, and entomology.
