The ripasso technique at its best: Monte Dall'Ora's Valpolicella wine refermented over the dried Amarone grape skins, gaining weight, tannin, and a balsamic complexity while keeping the freshness that defines this biodynamic estate.
Tasting Notes
Ruby red with good depth. Cherry, ripe plum, aromatic herbs, and a balsamic, menthol note on the nose. The palate is fuller than a straight Valpolicella, with a firm tannin, long persistence, and a refreshing finish that keeps you coming back. Good structure without the weight of Amarone.
Quick Facts
- Grapes: Corvina, Corvinone, Rondinella, Molinara, Oseleta
- Origin: Italy, Veneto, Valpolicella Classico Superiore Ripasso DOC (Castellroto)
- Style: Dry red, biodynamic, ripasso method
- Winemaking: Hand harvested, refermented on dried Amarone skins, matured 6 months in old barrels plus 8 months in bottle
Food Pairing
Stews, braised meats, aged cheeses, and risotto. Sits beautifully between a weeknight Valpolicella and a special-occasion Amarone.
Serving
Serve at 16-18°C. Open 15 minutes before pouring.
About the Producer
Monte Dall'Ora is the life project of Carlo Venturini and his wife Alessandra Zantedeschi, both from vigneron families in Valpolicella, who founded the estate in 1995 in Castellroto in the hills above Verona. Working 9 hectares of ancient dry stone terraces on cool southeast-facing limestone soils, they farm entirely biodynamically and work only with traditional indigenous varieties including the nearly-extinct Oseleta. They are one of the true natural wine pioneers of Valpolicella, in a region dominated by oak-laden commercial Amarone.
