On Tuesday 13th February, IG Wines joined forces with Pol Roger to host a private client dinner with Dal Forno Romano’s CEO, Marco Dal Forno, at Bob Bob Ricard in London. We were delighted that Marco was able to find time during his whirlwind trip to the UK to spend the evening with us, imparting valuable knowledge and behind-the-scenes insights on his incredible wines.

Upon arrival…

Following a glass or two of Pol Roger Brut Reserve ‘White Foil’ NV, we settled in to Bob Bob Ricard’s decadent private dining room that perfectly reflected the forthcoming wine and food – with each course having been specifically chosen to accentuate this evening’s range of wines from the great Dal Forno estate.

After learning about the history of Dal Forno Romano and the humble beginnings of the estate’s founding by his father, Marco’s introduced to us the first wines of the evening, Dal Forno Romano Valpolicella Superiore 2016 and 2017. For Marco, the 2016 vintage was one of the best in the world, and the Valpolicella Superiore clearly showed us why. Following a devastating hailstorm in the previous year that destroyed 80% of production, the vines produced less fruit but of higher quality in 2016. Alongside, the Valpolicella Superiore 2017 was perfectly balanced and was a delicious accompaniment to our first course of Stinking Bishop Cheese Soufflé.

With the wine flowing and as the table tucked in to the Truffle, Potato and Mushroom Vareniki, Marco described and compared our next wine duo, Dal Forno Romano Amarone della Valpolicella 2016 and 2017. The intensity from both these Amarones was clear from the off. As Marco divulged, each vine produces only half a kilogram of fruit for the production of these wines. The 2016 has enormous potential whilst, with time in the glass, the 2017 demonstrated its lively character. Due to the (almost) complete avoidance of oxygen in the winery, Marco impressed on us the importance of decanting and aeration for these wines to fully evolve for your palate.

The decadence of the evening continued with our main course of Beef Wellington served with Truffle Mashed Potatoes and Sautéed Spinach that paired perfectly with the Dal Forno Romano Amarone della Valpolicella 2009. Tasting this older vintage was a delight that continued to improve. From 2002-2010, Marco explained how the winery worked fully with American oak and that the 2009 saw 100% American oak and stylistically had some residual sugar. Yet the wine’s acidity and tannins were such that they cleaned up any sweetness in the wine and add to its age-ability.

And when we thought we were all fit to burst, there was of course room for a couple of Chocolate Truffles Infused with Glenfarclas 12 Years Old Single Malt Whisky to round off the evening!

If you are looking to add any of the wines we were foruntate enough to taste this evening to your own cellar for drinking now or maturation, click here to browse our offer.

MASTERS OF VALPOLICELLA

About Dal Forno Romano

Established in the 1980s by Romano Dal Forno – the namesake of this famed estate – the Dal Forno Romano estate has climbed to the pinnacle of Italian producers through an uncompromising vision and combination of traditional practices with modern techniques. This family run operation produces “monumental” and “irresistable” wines which “prove to be … impossible to duplicate” (Monica Larner, The Wine Advocate). With Romano’s son Marco now at the helm, and Romano always by his side, Dal Forno are an estate with quality, family, and innovation at their core.

Producing outstanding Valpolicella and Amarone from the estate in Verona, Dal Forno Romano’s wines often express unqualifiable power and boldness. When Romano was only 22, he met the grand master of Amarone, Giuseppe Quintarelli and their acquaintance became seminal for Dal Forno. Quintarelli exposed Dal Forno to what could be achieved with the vines in the region of Valpolicella, yet from this incredible base Dal Forno created a synthesis of winemaking, in many ways the antithesis of Quintarelli’s traditional style, unrelenting, ascetically driven and as many believe the ultimate mien of Amarone.

Dal Forno Romano is spread over 65 hectares in Val D’Illasi and is planted with many traditional, indigenous varieties including Corvina, Corvinone, Croatina, Oseleta and Rondinella. The soil is loose of the sloping vineyards which require almost contstant tending – an unrelenting aspect of Marco’s work that continues throughout harvest and into fermentation in the winery. Whilst traditional methods are used in the vineyard to grow the estate’s grapes, Dal Forno ROmano emploies modern techniques in the winery with innovative elements that were designed by Romano himself.

Available Wines

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