40% Corvina/30% Corvinone/ 20% Rondinella/10% Molinara & Oseleta. Monte dall’Ora’s Camporenzo vineyard is a few kilometers from the home vineyard but is similar in its hilliness and its crumbly limestone soils over limestone rock. The Venturini family planted it with traditional Valpolicella varieties in 2008; the vines are trained in guyot rather than in the more traditional pergola of their estate vineyard. The farming is also biodynamic here and the harvest is by hand into small bins. The fruit is destemmed and gently pressed; spontaneous fermentation takes place with native yeasts and without sulfur in tank. Maceration lasts 7-8 days with periodic manual punch-downs. The wine is aged for about 6 months in concrete, followed by 6 months in botti. It is bottled without filtration and with a small amount of sulfur.