Valpolicella Classico Saseti 2023 - Monte dall'Ora

Valpolicella Classico Saseti - Monte dall'Ora

Obtained from a blend of Corvina, Corvinone, Rondinella, Molinara and Oseleta The fermentation is spontaneous in steel tanks and refined into the same tanks for 5 months. Saseti is ruby ​​red with purple reflections. The nose expresses red fruit, marasca and cherry, and notes of mint. The mouth is juicy, fresh and light. Very enjoyable wine.

Service

We taste the Valpolicella Classico Saseti at a temperature around 16/18 ° C. It is recommended to serve it in tulip goblets. Daily wine but, if left resting in the cellar a few years will reserve great emotions.

Pairing

The Saseti Classical Valpolicella is great with homemade cold meats, first courses with ragu, meat seconds; Ideal for combining pork chops with cauliflower.

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.