40% Corvina/30% Corvinone/ 20% Rondinella/10% Molinara & Oseleta. Dall'Ora's entry-level Saseti is named for the "little rocks" which populate the clay-limestone soils in which these vines are grown in the heart of the Valpolicella Classico district in the hills of Castelrotto and San Pietro in Cariano. The vines are biodynamically farmed, average 50 years in age and are grown on pergolas, the classic vine training of the region (commonly choice to push high yields but in this case continued by the Venturinis it helps to protect the very sunlight-sensitive bunches of Corvina and Corvinone). They lie on terraces whose walls were constructed centuries ago out of rocks extracted from the vineyard soils.The fruit is harvested by hand into small bins 20-kilo hand-harvested in late September-early October. It is crushed immediately and placed in stainless steel tanks for fermentation with indigenous yeasts. Maceration lasts one to two weeks with periodic manual punchdowns. The wine is bottled in February. The five handprints on the bottle are those of vignaioli Carlo Venturini, his wife Alessandra Zantedeschi and their three children and are symoblic of the hand work that goes into every bottle of their wine.
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