He was 22 years old when Romano Dal Forno first met Giuseppe Quintarelli, who introduced him to a new way of growing vines and producing wine, based on quality rather than quantity. Since then, by investing in his own territory and overcoming the initial difficulties which were not a few, Romano has managed, thanks also to the precious contribution of his sons Marco, Luca and Michele, to get his company to the first-rate positions in international enology. . Starting from the early 1980s, and exactly from the 1983 season, harvest after harvest, Amarone della Valpolicella and Valpolicella DOC, labeled "Dal Forno Romano", have always punctually placed themselves at the top of excellence. An obsessive attention is paid to all production processes, both between the rows and in the cellar, starting from the planting of the vineyards to arrive at the drying techniques. In the vineyard, after years and years of experimentation, today the agronomic methods followed are precise and scrupulous, as well as the drying techniques for the production of Amarone have been put in place with attention to every smallest and smallest detail. In the cellar, taking advantage of a structure built during the last decade of the last century, the most ancient territorial traditions are never outclassed. This is how, in the Val d'Illasi, just east of Verona, the more than twelve hectares of vineyards owned by 'entire region, symbolizing at the same time the emblem of the superb quality that every great wine producer should aim to achieve. From Valpolicella Superiore to Amarone della Valpolicella, from Vigna Seré up to Monte Lodoletta, they are all wines, those branded "Romano Dal Forno", which for some time now have held the flag of the best "made in Italy" high when it comes to wine. Fairytale labels.