{"product_id":"monte-dallora-amarone-della-valpolicella-la-stropa-2016","title":"Monte Dall'Ora, Amarone Della Valpolicella \"La Stropa\", 2016","description":"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.","brand":"David Bowler Wine [DBW]","offers":[{"title":"Default Title","offer_id":50961859969081,"sku":"NYC-W-DBW-`DB7869-16`-102726-14","price":74.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/IMG-5652.jpg?v=1793379837","url":"https:\/\/nyc.flatiron-wines.com\/products\/monte-dallora-amarone-della-valpolicella-la-stropa-2016","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}