Monte dal'Ora
Valpolicella Classico Superiore San Giorgio Alto 2021
| Denomination | DOC Valpolicella Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 50% Corvina, 20% Corvinone, 20% Rondinella |
| Aging | In 25 hl oak barrels for 12 months and in bottle for a minimum of 36 months. |
- Viticulture: organic and biodynamic on vineyards at 400–500 metres on calcareous and marl soils
- Grape blend: Corvina 50%, Corvinone 20%, Rondinella 20%
- Vinification: spontaneous fermentation with indigenous yeasts in steel and concrete
- Ageing: 12 months in oak and at least 36 in bottle; ageing potential over 10 years
- Tasting and serving: spicy and balsamic notes, fresh finish. Serve at 18°C after 1 hour
Description
What kind of wine it is
Valpolicella Classico Superiore San Giorgio Alto by Monte dall’Ora is a red wine that precisely reflects the Veneto region. Created from a blend of native grapes such as Corvina, Corvinone and Rondinella, it displays a brilliant ruby hue. On the nose, it develops a balsamic aromatic profile, enriched with spices and fresh menthol notes. The palate reveals a dry and persistent sip, characterised by a pleasantly fresh finish. Its finesse makes it ideal to pair with first courses and delicate white meat dishes.
Where it comes from
The grapes come from the San Giorgio hill, in the heart of the Valpolicella Classica. The vineyards are located between 400 and 500 metres above sea level, facing south-west, on soils rich in limestone, white marl and flint sediments. The vines, trained using Pergola Trentina and Guyot methods, are cultivated according to the principles of organic and biodynamic agriculture. This deep synergy with the hilly terroir encourages optimal ripening, essential for defining the wine’s fine texture and lively freshness.
How it is produced
After manual harvesting, the grapes are crushed on the same day. The must undergoes spontaneous fermentation with indigenous yeasts in steel and unlined cement vats, accompanied by gentle manual movements. Maturation continues for twelve months in oak barrels, followed by at least three years of bottle ageing, ensuring longevity and stability. To appreciate every aromatic nuance, it is recommended to decant for one hour before serving at eighteen degrees Celsius.
History and Curiosities
San Giorgio Alto originates on the hills of Sant’Ambrogio di Valpolicella, at an altitude between 400 and 500 metres. On soils characterised by limestone and white marl, twenty-year-old vines are cultivated according to the principles of organic and biodynamic agriculture. After a careful manual harvest, the bunches ferment spontaneously thanks to indigenous yeasts in unglazed cement and steel tanks. Aged in oak for twelve months, followed by three years in the bottle, this process produces an extraordinarily fresh and long-lived wine.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
| Name | Monte dall'Ora Valpolicella Classico Superiore San Giorgio Alto 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Valpolicella DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 50% Corvina, 20% Corvinone, 20% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Monte dal'Ora |
| Story | History and Curiosities San Giorgio Alto originates on the hills of Sant’Ambrogio di Valpolicella, at an altitude between 400 and 500 metres. On soils characterised by limestone and white marl, twenty-year-old vines are cultivated according to the principles of organic and biodynamic agriculture. After a careful manual harvest, the bunches ferment spontaneously thanks to indigenous yeasts in unglazed cement and steel tanks. Aged in oak for twelve months, followed by three years in the bottle, this process produces an extraordinarily fresh and long-lived wine. |
| Origin | Collina di San Giorgio nel comune di Sant’Ambrogio di Valpolicella, zona Valpolicella Classica |
| Soil composition | Limestone and white marl with flint sediments |
| Cultivation system | Trentino pergola and Guyot |
| Harvest | Manual harvesting from mid-September in 20 kg crates, with crushing carried out within a few hours of harvesting. |
| Fermentation | 8–10 days |
| Production technique | Fermentazione spontanea con lieviti indigeni, in vasche di acciaio e cemento non vetrificato con movimentazione manuale della massa |
| Wine making | Spontaneous fermentation with indigenous yeasts for 8–10 days, with manual handling of the mass in stainless steel and unglazed cement tanks. |
| Aging | In 25 hl oak barrels for 12 months and in bottle for a minimum of 36 months. |
| Allergens | Contains sulphites |