The Dal Forno family has been making wine since 1983. Established by Romano dal Forno, the winery is now run by his son Marco. Dal Forno Romano chooses to produce only three wines: Valpolicella, Amarone, and in special vintages, a Recioto called Vigna Seré. The annual production of all the three wines is about 5,000 cases. Amarone and Valpolicella differ only in the age and the length of the drying period of the grapes.

Located in Val D’Illasi, the estate has 34 hectares of vineyards, each planted with traditional indigenous varieties. In the valley, the slopes are gentle and terraced, sitting 1,000 feet above sea level, and the alluvial soil is a mixture of gravel, silt, clay, and many fossils. The valley has good sun exposure and is well ventilated. Air is a fundamental element not only for the quality of the grapes, but also for good drying. Compared to many others in Valpolicella, there is an extremely high-density planting of vines (nearly 5,300 vines per acre) and a very low yield per vine, producing concentrated varietal expressions. ​

The winemaking process features many innovations. The tanks and the press are designed with a vacuum system. The objective of winemaking is freshness, and much attention is given to avoiding oxidation during the entire wine-making process. The Dal Fornos use traditional methods to grow the finest fruit and then employ modern techniques to produce the best wines — classic in expression and modern in purity.