When Alessandra and Carlo Venturini first discovered Monte dall’Ora it was love at first sight. As children of farmers, they were excited and challenged by the hard work it was going to take to restore these ancient vineyards. Located in Castellroto, in the hills outside of Verona, the vineyards of Monte dall’Ora are planted on a base of limestone soil and form a natural amphitheatre facing southeast towards the city. In fact, portions of their vineyards are planted on ancient dry stone terraces called marogna, a design in which large stones form the exterior support structure and smaller stones form a spit of land in the interior. This brittle stone, in which fossils and petrified shells can be found, allows for excellent drainage and deep penetration of the vines.
The Venturinis are firm adherents to biodynamic principles. As such, they encourage the growth of biodiversity by planting herbs such as rosemary and lavender in the summer, whose fragrant blooms are attractive to bees; and sowing cereals in the winter, whose roots move and aerate the soil. In addition, the Alessandra and Carlo have emphasized traditional and native grape varieties wherever possible.
Description: A ruby red color with garnet highlights. Red fruit notes on the nose as well as hints of wild berries, musk and spices, enveloped in a faint suggestion of sweetness. On the palate, it is richly structured, with excellent balance and length, and echoes the sensations offered on the nose.
Soils: calcareous of Eocene origin.
Grape Varieties: 40% Corvina, 20% Corvinone, 30% Rondinella, 10% Molinara and Oseleta.
Harvest: Between 20th. and 30th. September and first October week, selecting just the finest bunches in crates and placing these in well-ventilated rooms, without recall to any technological drying aids.
Vinification and aging: Vinification takes place in the month of January following the vintage, with maceration of around 10 days.Pumping over and punching down the cap are carried out manually. Aged in oak 25 hl for 48 months and rests in the bottle for minimum 12 months.
Analytical data: Alcohol 15.50% vol. - Total acidity 5,90 g/l - PH 3.49 - Dry extract 34,30 g/l - Total sulphurous 43mg/l.
Bottling: December 2010.