Monte Dall’Ora, Camporenzo Valpolicella Classico Superiore 2022

Monte Dall'Ora, Camporenzo Valpolicella Classico Superiore 2022 This exceptional wine is a traditional yet meticulously crafted blend of 40% Corvina, 30% Corvinone, 20% Rondinella, and 10% Oseleta and Molinara. Hailing from the 2022 vintage, a growing season characterized by warm, dry summer conditions in Northern Italy, the vines yielded highly concentrated and expressive fruit. The grapes are sourced from the Camporenzo vineyard, a three-hectare cru situated in the rolling hills of San Pietro in Cariano within the Valpolicella Classico Superiore DOC of the Veneto region. Here, vines planted in 2008 are trained in the Guyot method rather than the traditional pergola, rooting deeply into crumbly, iron-rich limestone soils over solid limestone rock, which imparts a distinct mineral tension to the final wine. In the glass, the wine presents a brilliant, translucent ruby red core with subtle garnet reflections at the rim, displaying excellent clarity and moderate viscosity. The nose is highly aromatic and evocative, leading with primary fruit notes of tart wild cherry, crushed blackberry, and fresh plum. As the wine opens, it reveals complex secondary aromas of white pepper, dried sage, and crushed stone, complemented by tertiary hints of dried violets, sweet hay, and a very subtle touch of vanilla from its time in oak. On the palate, this is a decidedly dry and elegantly medium-bodied wine that balances richness with remarkable lift. The flavor profile mirrors the nose with juicy red and blue fruits, underscored by crisp, mouth-watering acidity and a silken texture. The tannin structure is exceptionally fine and well-integrated, providing a firm yet approachable grip that carries through to a long, savory, and mineral-driven finish. The winemaking and farming practices at Monte Dall'Ora are a testament to the philosophy of founders Carlo Venturini and Alessandra Zantedeschi, who prioritize biodiversity and minimal intervention. The estate is certified biodynamic and organic, relying on natural harmony rather than synthetic chemicals. During the early October harvest, grapes are carefully hand-picked into small bins, destemmed, and gently pressed. Fermentation occurs spontaneously with indigenous yeasts in concrete and stainless steel tanks, without the addition of sulfur, followed by a maceration period of 7 to 12 days with periodic manual punch-downs. The wine is then aged for approximately six months in tank, followed by an additional six months in old 25-hectoliter oak botti to soften the tannins without imparting aggressive wood flavors. It is bottled unfined and unfiltered with only a minimal dose of sulfur, preserving its pure, artisanal character. For food pairings, this wine's bright acidity and savory undertones make it incredibly versatile with American-leaning cuisine. It pairs beautifully with a classic smoked beef brisket, where the wine's peppery notes complement the meat's spice bark, while its vibrant acidity cuts through the rich, rendered fat. Alternatively, serve it alongside grilled thick-cut pork chops topped with a cherry gastrique; the tart red fruit in the wine harmonizes perfectly with the sweet and sour glaze. It also shines next to a wild mushroom and thyme flatbread, as the earthy, biodynamic profile of the wine beautifully echoes the umami-rich flavors of the roasted fungi.