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Monte Dall’ora Amarone Della Valpolicella La Stropa 2013 750ml
OUT OF STOCK
Sample image only.Please see Item description for product Information. When ordering, the item shipped will match the product listing if there are any discrepancies. Do not order solely on the label if you feel it does not match product description.
SKU 915880
$107.94/bottle
Out of stock
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50% Corvina/20% Corvinone/20% Rondinella/10% Molinara & Dindarella. While DOCG law allows a grower to use up to half of its crop for the vaunted Amarone appellation, Carlo and Alessandra choose to keep it to 15-20% at most. The source of the fruit is their core estate vineyard, from which come the grapes for their Saseti Valp. Classico and Saustò Valp. Superiore as well: 25-year-old pergola-trained, co-planted, biodynamically farmed vines of only traditional varieties. Counter-intuitive though it may be, those precious bunches for the Amarone are the first to be harvested. Four people spend 3 weeks selecting the most perfect, healthy, ripe-but-not-overripe bunches with still-bright acidity.
The bunches are laid out in single layers in small, slatted, wooden boxes that are stacked in the open-sided fruttaio next to the house/cellar. The drying proceeds slowly and naturally with zero technology; the environment is well-ventilated and quite cool, preventing any fermentation and allowing a gradual evaporation and concentration of flavor. After 3-4 months, the dried grapes are destemmed, gently crushed (leaving some whole berries for a touch of carbonic maceration) and dropped by gravity into one or two small, open, oak tini. Fermentation is entirely spontaneous with indigenous yeasts and without sulfur, taking 40-50 days with daily foot-treading to reach near-total dryness (1-2 grams RS max typically). Minimum aging is in 25-hectoliter botti for 3 years, then in bottle for 2.5 more years.
A stropa is a switch from the native weeping willow tree, used historically in Valpolicella viticulture to tie vines to pergolas; it is readily available and strong enough to withstand winter winds that blow down from the Alto Adige mountains. Monte Dall’Ora has not only perpetuated that practice but named their Amarone for it and actually tie a stropa around the neck of each red-wax-capped bottle. This literal tie to tradition perfectly symbolizes their passion for the history and terroir of Valpolicella. Their Amarone tends toward savory and sinew-y rather than sappy and sweet, uniquely reflective of vintage and place.
Corvina grapes are most commonly associated with the Veneto region of Italy, where they have been grown successfully for centuries, and are a vital component of the region's viticultural identity. The Corvina varietal is famed around the world for its inclusion in such fine wines as Amarone and Valpolicella, where it is blended with small quantities of other grape varietals to produce wines of exceptional character and balance. The grapes themselves have a naturally high level of acidity, which often results in an aftertaste of bitter almonds. However, this bitterness is quite a sought for feature of this varietal, as it balances beautifully with the sour cherry notes also associated with the grape. Corvina grapes have a wonderfully potential for aging, and this process mellows the bitterness and acids present in the fruit, resulting in soft, complex and highly admired wines.
Country
Italy
There are few countries in the world with a viticultural history as long or as illustrious as that claimed by Italy. Grapes were first being grown and cultivated on Italian soil several thousand years ago by the Greeks and the Pheonicians, who named Italy 'Oenotria' – the land of wines – so impressed were they with the climate and the suitability of the soil for wine production. Of course, it was the rise of the Roman Empire which had the most lasting influence on wine production in Italy, and their influence can still be felt today, as much of the riches of the empire came about through their enthusiasm for producing wines and exporting it to neighbouring countries. Since those times, a vast amount of Italian land has remained primarily for vine cultivation, and thousands of wineries can be found throughout the entire length and breadth of this beautiful country, drenched in Mediterranean sunshine and benefiting from the excellent fertile soils found there. Italy remains very much a 'land of wines', and one could not imagine this country, its landscape and culture, without it.
Region
Veneto
As historically one of the most important regions in the world regarding trade and experimentation, it comes as no surprise to discover that Veneto has always been a well respected and innovative wine region. This area of north-easterly area of Italy benefits greatly from a continental climate tempered by the Alps, and plenty of influence from the Germanic countries it is near to. Veneto is most commonly associated with beautifully elegant white wines, such as those of Soave, and has over ninety thousand hectares under vine. Impressively, within that area, over a third of the vineyards in the Veneto region have been granted official AOC status, and many of the sub-regions and appellations of Veneto have gone on to be world-famous in regards to quality. One such example is Valpolicella, where some of Italy's finest and most complex red wines are produced.
Appellation
Valpolicella
Valpolicella is a renowned wine appellation located in the Veneto region of northeastern Italy, known for producing a variety of red wines. The appellation’s most famous wine is Amarone della Valpolicella, a rich, full-bodied wine made from partially dried grapes. The region’s winemaking tradition dates back centuries, and its wines are crafted primarily from native grape varieties like Corvina, Rondinella, and Molinara. Valpolicella wines are known for their versatility, offering a range of styles from light and fruity to bold and complex. The standard Valpolicella is typically fresh, with bright cherry and red fruit flavors, while Valpolicella Ripasso undergoes a secondary fermentation, adding body and depth. Amarone is characterized by its concentrated flavors of dried fruit, spice, and chocolate, thanks to the appassimento drying process. Valpolicella wines pair well with a variety of foods, from pasta to hearty meats, making them a popular choice among wine lovers.
