The lighter, more immediately accessible Valpolicella from Monte Dall'Ora, made from a blend of traditional indigenous varieties on the estate's limestone terraces without any appassimento — a genuine everyday Veronese red.
Tasting Notes
Ruby red with purple reflections. Red fruit and cherry on the nose with hints of mint. The palate is juicy, fresh, and light, with spontaneous fermentation giving it a clean, vibrant energy. Five months in stainless steel keeps everything bright and unencumbered. Unfined and unfiltered.
Quick Facts
- Grapes: Corvina, Corvinone, Rondinella, Molinara, Oseleta
- Origin: Italy, Veneto, Valpolicella (Castellroto, sub-continental climate, alpine and coastal influence)
- Style: Dry natural red, certified organic, unfiltered and unfined
- Winemaking: Spontaneous fermentation, indigenous yeasts, gentle extraction, stainless steel, 5 months maturation in tank, no filtration or fining
- Suitable for vegetarians and vegans
Food Pairing
Cotechino sausage, rabbit, boiled meats, Baccalà alla Vicentina, and other staples of Veronese cuisine. Versatile and genuinely food-friendly.
Serving
Serve at 14-16°C. This is one of the rare reds that drinks well slightly chilled.
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.
