Interpreting Nature Without Forcing It
Monte Dall'Ora is the biodynamic wine estate of Carlo Venturini and Alessandra Zantedeschi, located in the very heart of Valpolicella Classico — on one of the five ridges that descend the valley like the fingers of a hand, in the Castelrotto area of San Pietro in Cariano. It is a project born from a dream: to interpret nature without forcing it into any direction. Founded in 1995 by two kindred spirits from vigneron families, the estate began by rebuilding terraces in terrible condition and has grown into one of the most ardent trailblazers of terroir-driven natural wines in Valpolicella. Today, Carlo and Alessandra work 6.5 hectares of vineyards across key sites — Castelrotto, San Giorgio Alto, Saustò, and Camporenzo — often on terraces supported by dry-stone walls ("marogne") and planted with an extraordinary diversity of native varieties. Their philosophy is simple and profound: they see themselves first as custodians of land before producers of wine. Every wine is crafted by hand, fermented spontaneously with indigenous yeasts, and is a direct result of the dialogue between Carlo, Alessandra, and each vineyard. The result is a portfolio of single-vineyard (mono-cru) wines that reveal terroir and vintage — wines that are complex, meant for graceful aging, and that balance elegance, freshness, aromatic richness, and longevity. The estate motto says it all: "Only hearts and hands for a natural and authentic expression of the terroir."
A Dream, Two Kindred Spirits & the Five Ridges
The story of Monte Dall'Ora is a story of a dream realized through patience, love, and an unwavering commitment to letting nature speak. Carlo Venturini and Alessandra Zantedeschi are the heart and soul of this extraordinary estate — two people from vigneron families who, in 1995, decided to start fresh with their own project rather than continue in the family tradition. They were drawn to a property in the Castelrotto area of San Pietro in Cariano, in the very center of Valpolicella Classico — one of the five ridges that descend the valley, resembling the fingers of a hand. The terraces were in terrible condition, everything had to be rebuilt, but Carlo and Alessandra saw not ruin but potential. They saw a place where they could practice a different kind of viticulture — one that began not with the vineyard but with the overall environment, with the idea of letting nature express itself rather than forcing it into predetermined shapes.
The estate's name — Monte Dall'Ora — evokes the golden hour, the moment when the sun bathes the Valpolicella hills in warm, luminous light. It is a name that captures the essence of Carlo and Alessandra's philosophy: wine as a reflection of time, place, and the slow, patient work of those who tend the land. From the beginning, they chose to work with the region's traditional autochthonous grapes — Corvina, Corvinone, Rondinella, and Oseleta (a lost indigenous grape that Carlo helped revive) — using selection massale or grafting on American rootstock. They worked organically from the estate's birth, and in 2006 converted to biodynamic agriculture, embracing a holistic approach that sees the vineyard as part of a larger ecosystem. The vineyards are located across several key sites — Castellrotto, San Giorgio, Saustò, and Camporenzo — each with its own distinct character, exposure, and altitude, allowing Carlo and Alessandra to produce single-vineyard wines that speak of specific places rather than blended, standardized expressions.
Carlo and Alessandra's approach is deeply personal and deeply philosophical. "Monte Dall'Ora, in the very heart of Valpolicella, is born out of a dream: to interpret nature without forcing it into any direction," they say. "When we envisioned what we wanted our wines to be we started from the idea of the overall environment rather than just the vineyard itself. A meeting between two kindred spirits, a shared daily life in the countryside and a similar set of instincts gave life to an exciting and ever-renewing adventure." Their children — Ginevra and Mattia — are growing up in this environment, playing among the vines, learning the rhythms of the land, and becoming part of the estate's living history. The family's dog — a Border Collie — is a constant presence in the vineyards, as much a part of the landscape as the cherry trees and olive groves that complement the vines.
Today, Monte Dall'Ora is recognized as one of the most important natural wine estates in Valpolicella — a trailblazer in a region that has often been dominated by industrial, oak-laden, high-alcohol styles. The estate has earned accolades from The Grape Reset, Primal Wine, Louis/Dressner, Natural Wine Co., VinoNudo, Chambers Street Wines, TasteAtlas, Wine Enthusiast, and a growing network of international importers and enthusiasts who seek out wines of authenticity and terroir. Carlo and Alessandra's wines — Stropa, Sant'Ulderico, Saustò, Camporenzo, Saseti, San Giorgio Alto, and Vino da Sete — are not merely beverages; they are stories of a place, a family, a philosophy, and a conviction that the best wines come from the least intervention and the deepest listening.
"Only hearts and hands for a natural and authentic expression of the terroir."
— Monte Dall'Ora motto
Castelrotto & the Five Ridges
Monte Dall'Ora's vineyards are located in the very heart of Valpolicella Classico — on one of the five ridges that descend the valley like the fingers of a hand, in the Castelrotto area of San Pietro in Cariano. This is the historic core of Valpolicella, the zone that has produced the region's most celebrated wines for centuries, comprising the municipalities of Negrar, Marano di Valpolicella, Fumane, Sant'Ambrogio di Valpolicella, and San Pietro in Cariano. The estate sits at the center of this constellation, on a ridge that provides excellent sun exposure, natural ventilation, and a kind of geographical focus that allows Carlo and Alessandra to work with multiple exposures and altitudes within a compact area. The vineyards are often on terraces supported by dry-stone walls ("marogne") — the traditional architecture of Valpolicella viticulture that has shaped the landscape for millennia.
The terroir is defined by its unique calcareous and calcarenitic soils of Eocene origin — soils that are iron-rich, friable, and composed of red limestone, sand, and clay. The first 15 meters are very soft and porous, permitting the vines' roots to penetrate deep into the rich subsoil, reaching mineral layers that give the wines their distinctive complexity and depth. This porosity guarantees excellent drainage, preventing waterlogging while allowing the roots to access moisture and nutrients from deep below. The exposure is mostly south-east towards Verona, with vineyards at varying altitudes — for example, the San Giorgio Alto plot sits at approximately 400–500 meters, one of the highest vineyards in Valpolicella, providing a cooler microclimate that preserves acidity and creates wines of remarkable precision and elegance. The result is a mosaic of terroirs within a single estate: the lower vineyards providing warmth and richness, the higher vineyards providing freshness and structure, and the varied exposures creating a complex palette of flavors and aromas.
Farming at Monte Dall'Ora is biodynamic (certified organic), with a philosophy that emphasizes biodiversity, balance, and respect for seasonal rhythms. Carlo and Alessandra see themselves as custodians of the land rather than mere producers of wine — their work is about preserving natural ecosystems, reviving old vineyard sites, and treating viticulture as art and care rather than industrial production. The vineyard is not a monoculture: grass grows free between the rows, cherry trees and olive groves complement the entirety of the vineyard, and aromatic plants, herbs, and wildflowers create a thriving ecosystem that supports beneficial insects, birds, and soil life. The vines are all trained in the traditional pergola style — a choice that Carlo initially questioned, considering Guyot, but quickly abandoned when he realized that in Valpolicella's case, pergola is not merely a yield-maximizing system but a climate necessity. Corvina and Corvinone are both very susceptible to sunlight; they are also very vigorous varieties. With Guyot, bunches would get too big and become prone to illness. Pergola creates more air and space between clusters, the plants are more separated, which results in smaller and more concentrated bunches. Instead of worrying about lower yields for higher concentration, Carlo prefers focusing his energy on balance in the vineyard: promoting agricultural and natural biodiversity instead of just vine tending. This work philosophy continues through the winemaking: "Finding the equilibrium in the vineyard brings balance in the cellar."
The grape varieties are an extraordinary diversity of native Valpolicella grapes — a collection so extensive that, as Louis/Dressner jokes, "If you can remember every single grape this estate grows you are probably a Master of Wine." The reds include Corvina (the great grape of Valpolicella, elegance, cherry aromatics, and complex dried fruit flavors), Corvinone (a distinct variety, not merely a large-berried clone of Corvina, adding structure, color, and depth), Rondinella (providing consistency, reliability, and a particular affinity for the drying process), Molinara (contributing freshness, acidity, and a delicate floral note), Oseleta (a lost indigenous grape that Carlo helped revive, adding color, tannins, and a kind of wild, earthy character), and Dindarella (another rare native variety). The whites include Garganega and Malvasia, used for the estate's white wine and for blending experiments. Together, these varieties form one of the most diverse portfolios in Valpolicella — a living library of the region's viticultural heritage. All are hand-harvested, fermented spontaneously with indigenous yeasts, and crafted with the patience and care that have become Carlo and Alessandra's signature.
San Pietro in Cariano, Valpolicella Classico, Veneto. Center of Valpolicella on one of five ridges descending the valley (like fingers of a hand). Castelrotto area. Historic core of Valpolicella wine region. Terraces supported by dry-stone walls ("marogne"). Multiple key sites: Castellrotto, San Giorgio, Saustò, Camporenzo. Varied altitudes: lower vineyards for warmth and richness, higher vineyards (San Giorgio Alto ~400-500m) for freshness and structure. South-east exposure towards Verona. Remarkable diversity of microclimates within compact estate.
Calcareous and calcarenitic soils of Eocene origin. Iron-rich, friable red limestone, sand, and clay. First 15 meters very soft and porous, permitting deep root penetration. Excellent drainage prevents waterlogging. Roots reach deep mineral layers for complexity and depth. Distinctive Valpolicella Classico character: elegance, freshness, aromatic richness, longevity. Iron-rich component provides structure and minerality. Porous limestone ensures water retention and drainage balance.
Certified organic, biodynamic agriculture since 2006. Custodians of land before producers of wine. Preserving natural ecosystems, reviving old vineyard sites. Vineyard not a monoculture: grass grows free, cherry trees, olive groves, aromatic plants, wildflowers. Promoting agricultural and natural biodiversity. Traditional pergola training — climate necessity for Corvina and Corvinone (sun-sensitive, vigorous varieties). Pergola creates air and space between clusters, smaller concentrated bunches. "Finding the equilibrium in the vineyard brings balance in the cellar."
Red — Corvina (elegance, cherry, complex dried fruit), Corvinone (distinct variety, structure, color, depth), Rondinella (consistency, affinity for drying), Molinara (freshness, acidity, floral note), Oseleta (lost indigenous grape, color, tannins, wild earthy character), Dindarella (rare native). White — Garganega, Malvasia. "If you can remember every single grape this estate grows you are probably a Master of Wine." All hand-harvested. Selection massale or grafted on American rootstock. Living library of Valpolicella viticultural heritage.
Spontaneous Fermentation & Single-Vineyard Expression
At Monte Dall'Ora, the cellar philosophy is one of minimal intervention, spontaneous fermentation, and absolute respect for the natural character of each vineyard — a commitment to producing single-vineyard (mono-cru) wines that reveal terroir and vintage, with no forcing, no standardization, and no imposition of a house style. Carlo and Alessandra believe that "we don't want to make just wine, we want to make 'our' wine" — wines that are the direct fruit of their feelings towards the terroir and their own hard work. Their approach is attentive, patient, and deeply responsive to the materials: they ferment "only grapes" — spontaneous fermentations without pied de cuve or selected yeasts — and use a variety of vessels — steel, concrete, and wood (large barrels) — depending on the wine and the vintage. The result is a portfolio of wines that are territorial and personal, complex and long-lived, wines that emote every year with different shades and a recognizable soul.
The techniques are minimal, respectful, and deeply informed by the estate's biodynamic philosophy. Fermentation occurs spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives. The wines are often unfiltered, preserving their natural textures, living yeasts, and authentic flavors. Sulfur is kept to a minimum, allowing the wine's natural character to shine. The choice of vessels is made according to the wine, the vineyard, and the vintage: stainless steel tanks for freshness and primary fruit; concrete tanks for a kind of mineral, stable environment that allows for gentle maturation; and large wooden casks (botti) for subtle complexity, gentle oxygen exchange, and the structure necessary for ageing — without imposing oak flavors that would mask the territorial character. Time is essential to their style — in the vineyard, in the cellar, and in letting wines unfold slowly. Emphasis is on patience, subtlety, and allowing complexity to emerge rather than forcing it through technology or additives.
"Stropa" — The Amarone: The Stropa is Monte Dall'Ora's Amarone della Valpolicella DOCG Classico — the great wine of the estate, produced from grapes dried on bamboo racks in lofts, concentrating sugars, flavors, and tannins to extraordinary levels. But this is not the typical, muscular, high-alcohol Amarone that has become the stereotype of the region. Carlo's idea of Amarone differs from the classic norms: elegance and grace are preferred to muscularity and alcohol content. The Stropa is a wine of remarkable finesse — bold and chewy, yes, but with deep layers of mature fruit, cherry, and a complexity that speaks of patience rather than power. The grapes are hand-harvested from the estate's best vineyards, dried with care, fermented spontaneously, and aged in large barrels. In the glass, it is deep garnet with amber reflections. The nose offers dried cherry, plum, fig, tobacco, and a profound mineral, earthy note. The palate is full-bodied, with firm yet elegant tannins, vibrant acidity, and an incredibly long, complex, savory finish. It is a wine of greatness — approachable yet profound, immediate yet capable of decades of evolution. Serve at 18°C. Ages beautifully for 15–25 years. ~€45–€65 / ~$50–$72.
"Sant'Ulderico" — The Recioto: The Sant'Ulderico is Monte Dall'Ora's Recioto della Valpolicella DOCG Classico — the sweet, contemplative counterpart to Amarone, made from the same dried grapes but with fermentation stopped before all sugars are converted to alcohol, preserving a natural sweetness that is balanced by vibrant acidity and mineral complexity. Named after a local saint or historical figure, it is a wine of extraordinary depth and sweetness — not cloying, but elegant, with a kind of savory complexity that defies the simple "dessert wine" category. The label bears the family's handprints — a declaration of the personal, hands-on nature of this wine. In the glass, it is deep ruby with garnet reflections. The nose offers dried cherry, plum, wild honey, and a distinct mineral, earthy note. The palate is full-bodied, with velvety texture, vibrant acidity cutting through the sweetness, and an incredibly long, complex, savory finish. It is a wine of meditation — to be sipped slowly, contemplatively, with aged cheeses or simply on its own. Serve at 14–16°C. Ages beautifully for 10–20 years. ~€40–€55 / ~$45–$62.
"Saustò" — The Ripasso: The Saustò is Monte Dall'Ora's Valpolicella Ripasso DOC Classico Superiore — a wine that gains depth and complexity through the ripasso technique, where the fermented Valpolicella base wine is passed over the dried grape skins (pomace) left over from Amarone production, extracting additional color, tannins, and dried fruit flavors. But at Monte Dall'Ora, even the Ripasso is made with a light hand — not an opulent, over-extracted wine, but one that maintains freshness and balance while gaining body and complexity. In the glass, it is deep ruby with purple reflections. The nose offers ripe cherry, plum, dried fig, and a distinct spicy, mineral note. The palate is medium to full-bodied, with more defined structure than the base Valpolicella, gentle tannins, and a long, savory finish. It is a wine of pleasure — versatile, food-friendly, and deeply satisfying. Serve at 16–18°C. Ages beautifully for 3–7 years. ~€22–€30 / ~$25–$34.
"Camporenzo" — The Valpolicella Superiore: The Camporenzo is Monte Dall'Ora's Valpolicella Classico Superiore DOC — a wine from a specific vineyard site that captures the character of the Castelrotto terroir with greater structure and depth than the base Valpolicella. The label bears the estate's distinctive grapevine crest — a symbol of the deep roots and traditional values that guide Carlo and Alessandra's work. Made from a blend of Corvina, Corvinone, Rondinella, and Oseleta, it is fermented spontaneously and aged in a combination of vessels chosen to express the vineyard's natural character. In the glass, it is deep ruby with garnet reflections. The nose offers red cherry, wild berries, violet, spice, and a distinct mineral note. The palate is medium to full-bodied, with elegant tannins, vibrant acidity, and a long, savory, slightly spicy finish. It is a wine of character — the quintessential expression of Castelrotto. Serve at 16–18°C. Ages beautifully for 5–10 years. ~€20–€28 / ~$22–$32.
"Saseti" — The Valpolicella Classico: The Saseti is Monte Dall'Ora's Valpolicella Classico DOC — the foundational wine of the estate, a pure expression of fresh grapes from the Castelrotto vineyards, made without the appassimento or ripasso processes that define the more complex wines. It is a wine of immediacy and authenticity — a Valpolicella that speaks directly of the vineyard, the vintage, and the variety without the mediation of dried grapes or second fermentations. The label bears the family's handprints in wine-stained red — "Oltre al cuore, abbiamo messo solo queste" ("Beyond the heart, we have put only these") — a declaration of the personal, hands-on nature of every bottle. In the glass, it is ruby with garnet reflections. The nose offers fresh cherry, wild berries, violet, and a distinct mineral note. The palate is medium-bodied, with fresh acidity, silky tannins, and a clean, savory, slightly almond finish. It is a wine of honesty — approachable, versatile, and deeply satisfying. Serve at 14–16°C. Drink within 2–5 years for maximum freshness. ~€15–€22 / ~$17–$25.
"San Giorgio Alto" — The High-Altitude Valpolicella: The San Giorgio Alto is Monte Dall'Ora's most celebrated and distinctive wine — perhaps the finest classic Valpolicella in the region. Harvested from one of the highest vineyards in Valpolicella, at approximately 400–500 meters altitude, it is a wine that Carlo created as a counterpoint to Camporenzo — "I wanted a counterpoint," he said, "and besides, it's getting warmer." The vineyard is situated near Lake Garda, with southwest exposure, calcareous soils with white marl and a layer of pebbles, and significant day-night temperature differences that create a taut, cool, structured character of great precision and elegance. Fermented spontaneously in concrete tanks, aged for over 12 months in large 25-hectoliter wooden casks (previously used for Amarone), then bottled unfiltered and aged for at least another 6 months, it is a wine of extraordinary complexity and longevity. In the glass, it is deep ruby with garnet reflections. The nose offers red fruit, spice, fine herbs, and a profound mineral note. The palate is medium to full-bodied, with gripping structure, vibrant acidity, and an incredibly long, savory, complex finish. It is a wine of intellectual and sensory depth — a wine that stands the test of time effortlessly and becomes ever more subtle and nuanced with age. Serve at 16–18°C. Ages beautifully until 2040 and beyond. ~€35–€45 / ~$38–$50.
"Vino da Sete" — The White: The Vino da Sete is Monte Dall'Ora's white wine — a wine "for thirst" (da sete), fresh, immediate, and joyful. Made from Garganega and Malvasia, it is a wine that captures the lighter side of the estate's philosophy — the pleasure of drinking, the simplicity of good wine made with care. The label is playful, with a drawing of wine glasses that seem to dance — a reflection of the wine's character. Fermented spontaneously and aged with minimal intervention, it is a wine of freshness and aromatic charm. In the glass, it is straw yellow with greenish reflections. The nose offers citrus, white flowers, green apple, and a distinct mineral note. The palate is light to medium-bodied, with crisp acidity, a clean, precise mouthfeel, and a long, refreshing, mineral finish. It is a wine of pleasure — perfect for aperitivo, light meals, and sunny afternoons. Serve well chilled at 8–10°C. Drink within 1–2 years for maximum freshness. ~€14–€20 / ~$16–$22.
Vessels & Ageing: Monte Dall'Ora works with a variety of vessels — stainless steel tanks, concrete tanks, and large wooden casks (botti) — each chosen according to the wine, the vineyard, and the vintage. There is no single formula; the choice of vessel is always made in service of the wine's natural expression. The stainless steel preserves freshness, primary fruit, and vibrant acidity — essential for the younger wines and the Vino da Sete. The concrete tanks provide a stable, mineral environment that allows for gentle maturation without the influence of wood — perfect for the San Giorgio Alto and some of the more structured reds. The large wooden casks (25 hectoliters or more) add subtle complexity, allow for gentle oxygen exchange, and provide the structure and depth necessary for more ambitious wines like the Stropa, Sant'Ulderico, and some versions of Camporenzo — without imposing oak flavors that would mask the territorial character. All wines are fermented spontaneously with indigenous yeasts, with minimal sulfur, preserving their natural textures, living yeasts, and authentic flavors. The result is a portfolio of wines that are unmistakably Monte Dall'Ora — alive, authentic, deeply connected to the calcareous ridges of Castelrotto, and to Carlo and Alessandra's conviction that "finding the equilibrium in the vineyard brings balance in the cellar."
"San Giorgio Alto" — "60% Corvina, 20% Corvinone, 20% Rondinella — Hand-Harvested from One of the Highest Vineyards in Valpolicella (~400-500m), Spontaneous Fermentation in Concrete, Aged 12+ Months in Large 25hl Casks, Bottled Unfiltered — Perhaps the Finest Classic Valpolicella in the Region"
The San Giorgio Alto is Monte Dall'Ora's most celebrated and distinctive wine — the high-altitude Valpolicella that has earned international recognition and encapsulates everything Carlo Venturini and Alessandra Zantedeschi believe about biodynamic viticulture, spontaneous fermentation, and the transformative power of patience, altitude, and respect for nature. It is not merely a red wine; it is a testament to the beauty of the Valpolicella Classico terroir when cultivated with biodynamic care on one of the highest vineyards in the region, the vision of a vigneron who saw climate change coming and chose to plant higher, and the enduring magic of wines that honor the land without excessive intervention. The name evokes the high vineyard and the village above it — a declaration of aspiration, of reaching for something extraordinary, of a wine that could only come from this specific altitude, this specific soil, this specific combination of calcareous rock and cool mountain air.
The viticulture is biodynamic — certified organic since the estate's birth in 1995, converted to biodynamics in 2006. No chemical pesticides, no synthetic herbicides, no artificial fertilizers. Carlo and Alessandra focus on maintaining a healthy, biodiverse ecosystem in the vineyard — creating an environment where beneficial insects, native plants, natural predators, and the complex web of organisms above and below ground thrive, forming a self-regulating system that reduces the need for intervention. The San Giorgio Alto vineyard is situated near Lake Garda, with southwest exposure, calcareous soils with white marl and a layer of pebbles, and significant day-night temperature differences that preserve acidity and concentrate aromatic compounds. The harvest is entirely manual, with careful selection of only the healthiest, most expressive bunches.
In the cellar, the grapes are fermented spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives, no pied de cuve. The fermentation occurs in concrete tanks, providing a stable, mineral environment that allows the natural rhythms of the yeast to dictate the pace. The wine is then aged for over 12 months in large 25-hectoliter wooden casks (previously used for Amarone), which provide gentle oxygen exchange and subtle complexity without imposing oak flavors. The wine is bottled unfiltered, with minimal sulfur, and aged for at least another 6 months before release. The result is a wine that is alive, authentic, deeply connected to the place from which it comes, and to Carlo and Alessandra's philosophical conviction that "we don't want to make just wine, we want to make 'our' wine."<
In the glass, it is deep ruby with garnet reflections — alive, vibrant, authentic. The nose is intense and complex: red fruit, spice, fine herbs, and a profound mineral note that speaks of the calcareous soils and the high altitude of the San Giorgio vineyard. There are notes of violet, a hint of wild rose, and a subtle earthiness that adds depth and intrigue. The palate is medium to full-bodied, with gripping structure, vibrant acidity, and an incredibly long, savory, complex finish. It is a wine of great precision and elegance — taut, cool, structured, with a wide-ranging aromatic spectrum that not only stands the test of time effortlessly but becomes ever more subtle and nuanced with age. It is a wine that proves that when the classic Valpolicella varieties are grown with biodynamic care at high altitude, harvested with patience, and made with honest minimal intervention, the result is a red of both immediacy and profound depth, of both pleasure and intellectual challenge.
The San Giorgio Alto is a wine of the table and the mind — it pairs beautifully with rich pasta dishes, roasted meats, aged cheeses, game, or simply with good bread and olive oil overlooking the vineyards of Valpolicella. Serve at 16–18°C. It will reward decades of careful cellaring, developing more dried fruit, tobacco, leather, and mineral complexity. Every bottle is a testament to the power of high-altitude terroir, the beauty of biodynamic winemaking, and the enduring magic of wines that honor the land, the climate, and the patient, honest work of two kindred spirits who chose to interpret nature without forcing it. ~€35–€45 / ~$38–$50.
The Monte Dall'Ora Range
Carlo Venturini and Alessandra Zantedeschi produce a biodynamic, single-vineyard portfolio from 6.5 hectares of vineyards across key sites in Valpolicella Classico — Castellrotto, San Giorgio Alto, Saustò, and Camporenzo. All wines are estate-grown, hand-harvested, and made with spontaneous indigenous yeast fermentation. No commercial yeasts, no enzymes, no additives. Minimal sulfur. Often unfiltered. Fermented and aged in a variety of vessels — stainless steel, concrete, and large wooden casks — chosen to preserve natural character and express each vineyard's unique terroir. The portfolio includes Amarone, Recioto, Ripasso, Valpolicella Superiore, Valpolicella Classico, and a white — each one a pure, honest expression of a specific place and Carlo and Alessandra's commitment to interpreting nature without forcing it. Prices are approximate and in USD/EUR.
Monte Dall'Ora produces a biodynamic, single-vineyard portfolio from 6.5 hectares of vineyards across key sites in Valpolicella Classico — Castellrotto, San Giorgio Alto, Saustò, and Camporenzo. All wines are estate-grown, hand-harvested, and made with spontaneous indigenous yeast fermentation. No commercial yeasts, no enzymes, no additives. Minimal sulfur. Often unfiltered. Vessels vary by wine and vintage: stainless steel, concrete, and large wooden casks (25hl+). The portfolio includes Amarone (Stropa), Recioto (Sant'Ulderico), Ripasso (Saustò), Valpolicella Superiore (Camporenzo, San Giorgio Alto), Valpolicella Classico (Saseti), and white (Vino da Sete). The estate is located in San Pietro in Cariano, in the center of Valpolicella Classico, on one of the five ridges that descend the valley. Soils are calcareous and calcarenitic of Eocene origin — iron-rich, friable red limestone, sand, and clay. Annual production is limited due to the biodynamic methods and single-vineyard approach. Availability is through select natural wine importers including Louis/Dressner, Primal Wine, Natural Wine Co., VinoNudo, and Chambers Street Wines. Visits by appointment — contact Carlo and Alessandra directly.
Address: Via Monte Dall'Ora 5, Località Castelrotto, 37029 San Pietro in Cariano (Verona) – Italy
Phone: +39 0457704462 or +39 3495791176
Email: info@montedallora.com
Website: https://montedallora.com/