Amarone della Valpolicella Classico Stropa 2013 - Monte dall'Ora

Amarone della Valpolicella Classico Stropa - Monte dall'Ora

From the hill of Castelrotto, in the heart of Valpolicella, from old vines of 50 years still cultivated with the system of "married lives, the grapes for Amarone della Valpolicella Classica Stropa. The selected grapes are placed in wooden trays placed in the fruit to dry naturally for about five months. The pressing is done in February and then followed by a maceration and spontaneous fermentation in open barrels of oak for about 25/30 days with manual handling. It is aged in barrels of 5 hl French oak barrels for 4 years and in the bottle for 12 months. Deep ruby ​​red in the glass outlines large data strings from higher alcohols. A nose of the dried grapes, with hints of cherry, plum and berries, then closing with an integral and refined aromas of pepper, spices and balsamic notes. In the mouth it is enveloping, dense and complex, of long persistence.

Service

It serves the 'Amarone della Valpolicella Classico Stropa to a 18/20 ° temperature in large balloon glasses and uncork a few hours before serving. Wine from the long life in order to realize its full potential. It recommends stored lying down in a dark, cool and humid.

Pairing

Wine to pair with cheeses, but also to complex dishes like venison and braised. Excellent with a cut of venison with cranberry sauce. meditation wineserif.

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.