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Valpolicella’s Dal Forno Romano joins Pol Roger Portfolio
Dal Forno Romano has joined Pol Roger Portfolio, which will exclusively represent the Valpolicella estate in the UK from 1 January 2022.
Prior to that, Pol Roger Portfolio will be selling some exclusive library stock and larger formats from Dal Forno Romano to the trade this autumn.
Founded by Romano Dal Forno in 1983, when starting out Romano was inspired and guided by Valpolicella legend Giuseppe Quintarelli, who helped him prioritise quality over quantity by combining traditional practices with modern winemaking techniques.
The estate is still run by the Dal Forno family, with Romano and his son Marco at the helm. They produce three wines: a Valpolicella Superiore, an Amarone and a sweet Recioto-style wine called Vigna Seré, all of which are characterised by opulent aromas and flavours.
“For an artisanal wine estate like ours, it is essential to be in complete harmony with those who have the delicate task of telling the world of distribution about our work.
“That’s why we are very happy to have found a partner like Pol Roger and to be a part of a portfolio of companies whose philosophy is oriented towards absolute quality,” Marco said.
James Simpson MW, managing director of Pol Roger Portfolio, added” “We’re thrilled to be welcoming the Dal Forno family and their impeccable wines. Their forward-thinking winemaking typifies what we love about family ownership and independence. The reward for their innovative approach is more than evident in the quality of their ageworthy wines.”
Located in Val D’Illasi, the estate’s vineyards are planted 1,000 feet above sea level. The loose, alluvial soils are home to the native grapes Corvina, Rondinella, Oseleta and Croatina.
Vines are tended by hand, and the grapes are left to dehydrate in a drying room with the use of a moveable dehydration system designed by Romano.
Grapes are harvested from vines that are over ten years old and are partially dried for 25-30 days for the Valpolicella, and 70-80 days for the Amarone.
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