Monte dal'Ora
Valpolicella Ripasso Classico Superiore Sausto 2023
| Denomination | DOC Valpolicella Ripasso Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 40% Corvina, 30% Corvinone, 20% Rondinella, Molinara, Oseleta |
| Aging | In 25 hl oak barrels and in bottle for two/three years. |
- Name and type: Valpolicella Ripasso DOC Classico Superiore organic red
- Grape varieties used: Corvina, Corvinone, Rondinella, Molinara and Oseleta blended
- Ripasso technique: refermentation on sweet pomace from dried grapes used for dessert wine
- Aromas and flavours: cherry, tobacco, aromatic herbs and spices; fresh, balsamic and persistent finish
- Ageing and serving: matured in oak barrels and bottle; 13.5% vol, decant for one hour
Description
What kind of wine it is
Valpolicella Ripasso Classico Superiore Sausto produced by Monte dall’Ora is an organic red wine from Veneto. This blend combines Corvina, Corvinone, Rondinella, Molinara and Oseleta grapes, presenting an intense ruby red colour. On the nose, it reveals notes of cherry, tobacco, aromatic herbs and spices, finishing on the palate with a fresh, balsamic and long-lasting sip. Its complex aromatic structure is ideal for pairing with grilled meats and mature cheeses with character.
Where it comes from
The grapes come from terraced vineyards located on the hills of Castelrotto and San Pietro in Cariano, in the heart of the Valpolicella Classica. The south-east exposure and the calcareous-sandstone soils of Eocene origin give the fruit great expressive clarity. The agricultural management follows the principles of biodynamic and organic viticulture to preserve the natural balance of the ecosystem. The vines, trained in the Pergola Veronese system and up to seventy years old, benefit from a particularly favourable microclimate.
How it is produced
Production begins in mid-September with the manual harvest of the bunches, which are vinified to create a base wine. This is followed by the Ripasso technique, which consists of a natural refermentation on the sweet, dried grape skins left over from the racking of Recioto. This step significantly increases the structure and aromatic complexity of the wine. The process concludes with ageing in oak barrels and a subsequent rest in the bottle for several years, stabilising a precise, deep and persistent flavour profile.
History and Curiosities
Saustò originates on the terraced hills of the Valpolicella Classica, where the Monte dall’Ora winery cultivates historic vineyards following the principles of organic and biodynamic agriculture. The soul of this red wine takes shape through the traditional Ripasso technique, a natural refermentation of the wine on the sweet pomace of Recioto. Born from limestone soils and aged in oak and bottle, it faithfully expresses its territory. The manual harvest enhances each individual bunch, giving the glass a fresh finish with a long persistence.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
| Name | Monte dall'Ora Valpolicella Ripasso Classico Superiore Sausto 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 40% Corvina, 30% Corvinone, 20% Rondinella, Molinara, Oseleta |
| Country | Italy |
| Region | Veneto |
| Vendor | Monte dal'Ora |
| Story | History and Curiosities Saustò originates on the terraced hills of the Valpolicella Classica, where the Monte dall’Ora winery cultivates historic vineyards following the principles of organic and biodynamic agriculture. The soul of this red wine takes shape through the traditional Ripasso technique, a natural refermentation of the wine on the sweet pomace of Recioto. Born from limestone soils and aged in oak and bottle, it faithfully expresses its territory. The manual harvest enhances each individual bunch, giving the glass a fresh finish with a long persistence. |
| Origin | Hill of Castelrotto and San Pietro in Cariano, Valpolicella Classica area |
| Soil composition | Calcareous and calcareous-arenitic soils of Eocene origin |
| Harvest | From mid-September |
| Production technique | Traditional Ripasso technique: natural refermentation of Valpolicella wine on the sweet pomace of dried grapes after drawing off the Recioto |
| Wine making | Produced using the traditional Ripasso technique, through the natural refermentation of Valpolicella wine with the sweet pomace of dried grapes after racking off the Recioto. |
| Aging | In 25 hl oak barrels and in bottle for two/three years. |
| Allergens | Contains sulphites |