Valpolicella Classico Superiore Camporenzo 2020 - Monte dall'Ora

Valpolicella Classico Superiore Camporenzo - Monte dall’Ora

Blend of Corvina, Rondinella and Corvinone from Camporenzo vineyard is located on the hill of San Pietro in Cariano. After the manual harvesting of the grapes fermentation takes place spontaneously with indigenous yeasts for 10-12 days followed by an aging for 4 months in small wooden ability to second / third passage and further refinement in bottle before being put on the market. ruby red color with red fruit aromas, including cherry and black cherry and recognize, pleasant spicy notes. The palate is medium bodied with crisp acidity. Good persistence.

Service

It serves the Valpolicella Classico Sup. Camporenzo at a temperature of 16/18 ° in tulip chalice. everyday wine.

Pairing

Table wine, excellent with soups, boiled meat and medium-aged cheeses, try it with the pasta with venison ragout.

The winery: Monte Dall'Ora

Monte dall'Ora, is located in the heart of Valpolicella Classica. Charles and his wife have decided to create their company and their family in this special place, with a great tradition. Sons of peasants, have inherited the tenacity for work and love for the land. Not easy the first few years in this wild land, where years of neglect had left to grow trees and ruined but with perseverance and hard work, starting from the restoration of the ancient stone walls, the '' marogne '', supporting the terraced land, the 'plant of the old varieties of grapes growing them forget respect of their life cycle, have managed to create their dream. They live and work according to the seasons, carry out useful activities to preserve the natural microbiological heritage that is the true wealth of their land. Naturally in the vineyard, cellar and spontaneity in time, so much time and patience, these are the fundamental principles of their work. The grape harvest is made by hand, following the ripening of different native varieties Veronese Corvina, Corvinone, Rondinella, Molinara, Dindarella, Oseleta. The grapes for the Recioto and Amarone must be beautiful, the most sparse and mature grapes are placed carefully in small boxes from five six pounds that will be placed in the loft for the long winter withering. To collect the Valpolicella grapes in boxes of twenty pounds and pigiamo day to avoid crushing, whenever possible we use gravity to move the crushed grapes and must and always treat the grapes gently. Fermentations are spontaneous and originating from indigenous yeasts that are present on the grape skins, we use to brew small stainless steel for the Valpolicella and Amarone wood. Then what need is time, time to wait for the mature and evolve wine. Our land and our vines give wines with a strong personality and strong, traditional character perhaps rough at first, but that in time reveals his extraordinary complexity and longevity.