Romano dal Forno established the winery in 1980 with the goal to make high quality wines. He produces rich and hedonistic wines from extremely low yields vines, made using modern winemaking techniques.
The grapes harvested for the Valpolicella are submitted to the famous drying process as the Amarone, however for a short period of time 45 days. The wines are matured for 36 months in new oak barrels and released to the market only after 5 years of ageing.
A blend of Corvinone and Rondinella.