Monte dal'Ora
Valpolicella Classico Superiore Camporenzo 2022
| Denomination | DOC Valpolicella Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 50% Corvina, 30% Corvinone, 20% Rondinella |
| Aging | In 25 hl oak barrels and subsequently in bottle. |
- Name: Valpolicella Classico Superiore DOC organic 2022, 13% vol
- Grape composition: 50% Corvina, 30% Corvinone, 20% Rondinella
- Vinification process: spontaneous fermentation for 6-7 days with indigenous yeasts
- Aromas and flavour: notes of cherry, morello cherry, menthol and spices, with a clean finish
- Serving and pairings: decant for 1 hour, serve at 16-18°C with meats, soups and cheeses
Description
What kind of wine it is
Valpolicella Classico Superiore Camporenzo by Monte dall’Ora is an organic red wine with controlled designation of origin, featuring a fresh and elegant profile. This Venetian blend, made from Corvina, Corvinone and Rondinella varieties through spontaneous fermentation and ageing in oak barrels, appears a bright ruby red in the glass. On the nose, it reveals clear aromas of cherry and black cherry, enriched by pleasant menthol and spicy notes. On the palate, it expresses a balanced structure and a marked savouriness that ensure an extremely smooth and precise drink, defined by a clean finish.
Where it comes from
The grapes come from the hill of San Pietro in Cariano, in the heart of the Valpolicella Classica. The vineyards, cultivated using the Veronese pergola system, are located between seventy and one hundred metres above sea level, benefiting from excellent south-east exposure. The soil consists of sediments of Eocene origin with calcareous-calcarenitic deposits. This particular geological formation gives the wine a distinct aromatic definition, favouring the pure expression of the fruit and its natural flavour.
How it is produced
The manual harvest of the bunches begins in mid-September. The process continues with spontaneous fermentation triggered by indigenous yeasts for about a week, accompanied by careful manual punch-downs in steel and cement vats. The wine then matures in oak barrels and completes its evolution with a period of bottle ageing. It is recommended to decant for an hour and serve at 16-18 °C to accompany cheeses, flavourful soups and meat dishes, enhancing the flavours of Veronese cuisine.
History and Curiosities
Valpolicella Classico Superiore Camporenzo 2022 is an organic red wine that enhances the authenticity of the Veneto region. Produced by the Monte dall’Ora winery with Corvina, Corvinone and Rondinella grapes, it is the result of a spontaneous fermentation and matures in oak barrels. The natural approach brings out its clear aromas of black cherry and spices, enriched by fresh menthol notes. On the palate, its vibrant savouriness and great drinkability make it perfect for pairing with traditional Veronese cuisine, flavourful soups and selections of fine cheeses.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
| Name | Monte dall'Ora Valpolicella Classico Superiore Camporenzo 2022 |
|---|---|
| Type | Red organic still |
| Denomination | Valpolicella DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 50% Corvina, 30% Corvinone, 20% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Monte dal'Ora |
| Story | History and Curiosities Valpolicella Classico Superiore Camporenzo 2022 is an organic red wine that enhances the authenticity of the Veneto region. Produced by the Monte dall’Ora winery with Corvina, Corvinone and Rondinella grapes, it is the result of a spontaneous fermentation and matures in oak barrels. The natural approach brings out its clear aromas of black cherry and spices, enriched by fresh menthol notes. On the palate, its vibrant savouriness and great drinkability make it perfect for pairing with traditional Veronese cuisine, flavourful soups and selections of fine cheeses. |
| Origin | San Pietro in Cariano hill, in the heart of the Valpolicella Classica |
| Climate | Altitude: 70–100 m above sea level; exposure: south-east |
| Soil composition | Calcareous-calcarenitic deposits of Eocene origin |
| Cultivation system | Pergola veronese |
| Harvest | Manual harvest from mid-September |
| Fermentation | 6-7 days |
| Production technique | Fermentation with indigenous yeasts, with manual punching down in stainless steel and unglazed cement vats |
| Wine making | Spontaneous fermentation for 6-7 days with indigenous yeasts, with manual punching down/movement of the mass in stainless steel and unglazed cement tanks. |
| Aging | In 25 hl oak barrels and subsequently in bottle. |
| Allergens | Contains sulphites |