Dal Forno is principally known for its famous Amarone Della Valpolicella. Established in 1983, the winery is situated in the Valley of Illasi, a valley to the east of Verona.�After decantation in the middle of January, the Amarone, which still contains some residual sugars, is placed into new barriques, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barriques is 36 months. The wine is bottled and left to age for a further 24 months before the final product is ready for sale.99 Points - DecanterThe strongest wine, this magnificent Amarone's alcohol is barely visible thanks to its astonishing depth, texture and sumptuousness. Pressed black fruits seep with fruit essences, smoke and cinders, herbal complexities, and teasing floral notes, all engraved into a palate