NAME OF WINE: Monte Dall`Ora Valpol Classico Saseti
NAME OF ESTATE/DOMAINE: Azienda Agricola Monte Dall`Ora
VINTAGE: 2017
ABV: 12%
NAME OF VIGNERON: Carlo Venturinim, Alessandra Zantedeschi
LOCATION: Valpolicella, Verona

GRAPE/BLEND: Corvina, Corvinone, Rondinella, Molinara and Oseleta.
SUSTAINABLE/ORGANIC/BIODYNAMIC: Use organic & biodynamic methods
CERTIFICATION: Certified Organic, not certified biodynamic
SUITABLE FOR VEGETARIANS/VEGANS: Suitable for vegetarians & vegans
ALLERGENS (EGGS AND/OR MILK): None used

TASTING NOTE: ruby red with purple reflections. The nose expresses red fruit and cherry with notes of mint. The palate is juicy, fresh and light.

(LOCAL) FOOD RECOMMENDATION: Try with cotechino sausage, rabbit, mixed boiled meats and other staples of Veronese cuisine or even Baccala alla Vicentina (salt cod or stockfish cooked in milk and eaten with polenta).

SHORT HISTORY: When Alessandra and Carlo Venturini first discovered Monte dall’Ora it was love at first sight. As children of farmers, they were excited and challenged by the hard work it was going to take to restore these ancient vineyards. Located in Castellroto, in the hills outside of Verona, the vineyards of Monte dall’Ora are planted on a base of limestone soil and form a natural amphitheatre facing southeast towards the city. In fact, portions of their vineyards are planted on ancient dry stone terraces called marogna, a design in which large stones form the exterior support structure and smaller stones form a spit of land in the interior. This brittle stone, in which fossils and petrified shells can be found, allows for excellent drainage and deep penetration of the vines.

(MICRO)CLIMATE: The climate of the Veneto is sub-continental, though the presence of the sea and the Alps protecting it from north winds.

TERROIR: The soils are unique to their particular ridge, and are composed of limestone with a reddish hue. The first 15 meters are very soft and porous, permitting the vines' roots to penetrate deep in the subsoil.

VITICULTURE: The Venturinis are firm adherents to biodynamic principles. As such, they encourage the growth of biodiversity by planting herbs such as rosemary and lavender in the summer, and sowing cereals in the winter. In addition, Alessandra and Carlo have emphasized traditional and native grape varieties wherever possible to give originality and typical wines. The Venturinis approach biodynamic agriculture with becoming modesty and curiosity, their daily work governed by the nature’s rhythms. They adopt measures in the vineyard to help preserve the fertility of the land and the developments of micro-organisms, which means that the roots of plants find useful materials in the soil to resist disease and parasitic attack.

VINIFICATION:

•   Fermentation is spontaneous

•   Indigenous yeasts

•   Gentle extraction

•   Fermented in stainless steel

•   Matured in the same tanks for 5 months

•   Unfiltered and unfined.