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Monte Dall'Ora, Amarone Della Valpolicella "La Stropa", 2016

Red Wine from Veneto, Italy
$74.99
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An Amarone built for balance rather than brute force: the grapes are picked two to three weeks before the grapes for the estate's Saseti and Saustò to keep their acidity, and the wine ferments almost completely dry, with 1–2 g/L of residual sugar at most. Carlo Venturini and Alessandra Zantedeschi both came from winegrowing families, but in 1995 they chose to start their own estate in the centre of Valpolicella. They bought terraces in terrible condition and had to rebuild everything. The south-facing hillside of crumbly limestone has been restored slowly, and parts of it are still old stone walls overgrown with trees and wild vines. The same certified-biodynamic, pergola-trained vines (25 to 65 years old) also make the estate's Saseti and Saustò ripasso, but only 15–20% of the crop becomes Amarone, even though the rules would allow up to half. The hand-selected bunches dry for about four months in slatted wooden boxes. They then ferment spontaneously in open oak vats with daily foot-treading, and the wine spends three years in a large cask and another two and a half in bottle before release. As for the name, a stropa is a weeping-willow switch that Valpolicella growers traditionally used to tie vines to their pergolas. Monte dall'Ora still uses them, and every wax-capped bottle comes with a real one.

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More about Monte Dall'Ora

Valpolicella's biodynamic rebel. Carlo and Alessandra chose the region's traditional varieties—Corvina, Corvinone, Rondinella, ancient Oseleta—and made them sing without the oak-heavy excess that became fashionable. Their wines are unfiltered, unfined, alive with integrity. They farm biodynamically on a unique limestone ridge and prove that respect for region can yield wines of real personality.

See all Monte Dall'Ora wines

Wine Details

  • Grape Variety

    Corvina

  • Vintage

    2016

  • Size

    750ml

  • Farming Practice

    Biodynamic

  • Style

    Fruity

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Brasato all'Amarone (beef braised in red wine) with soft polenta; roast venison or wild boar stew; aged Monte Veronese or a long-aged Parmigiano-Reggiano at the end of the meal.

Tasting Profile

Expect the classic Amarone profile in a fresher, more balanced register: dried cherry, plum and raisin with spice, cocoa and a savoury, earthy edge. Full-bodied and fully dry, with lively acidity from the early picking, firm but polished tannins and a long, warming finish. Years in large oak typically add depth rather than obvious wood flavour.

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