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Alanera translates as "black wing," a reference to the raven, "corvo" in Italian, and an homage to the Valpolicella region's treasured indigenous grape, "Corvina". Alanera is a seductive wine that derives extra richness from an innovative variation on the traditional appassimento method practiced throughout the zone. 50% of all the grapes harvested to produce this wine are partially dried for 45-60 days. The highly concentrated juice from these partially dried grapes adds an unusually complex spectrum of aromas and flavors to the blend. 12 months in barrel round out the tannin structure in this eminently drinkable red. Brilliant ruby in color, Alanera delights the senses with a variety of aromas and flavors that include fresh and dried cherries and prunes, sweet spice, and hints of coffee and tobacco. On the palate, Alanera is full-bodied with elegant and velvety tannins. Vibrant acidity brings balance and freshness, and supports a long and harmonious finish.
Amarone Corte Sant’Alda is made from a selection of Corvina 40%, Rondinella 20% and Corvina Grossa 40% from our central vineyards – Roaro Vineyard 7 – Valletta Vineyard 5 and Bosco Vineyard 6 – for an overall area of 3.70 hectares.
All the vines are grown using the simple guyot system with a density of 6400 plants/hectare.
All our grapes have organic certification and in recent years the vineyards have been managed on the basis of bio-dynamic agriculture principles.
The experience of the grape-pickers who come back year after year and the groves in a strategic position are fundamental elements in the traditional and natural grape drying process that utterly excludes any kind of forcing
The grapes are placed in wooden boxes in the vineyards themselves and must ensure optimal quality, ripeness and well-separated bunches. They are then kept until February in integral and healthy condition.
Over these months, a physiological reduction of around 60/65% takes place involving important conversion and concentration.
“Piè di couve” exclusively with native yeasts helps activate all fermentation stages in 40 hl vats. Low seasonal temperatures ensure that this stage lasts for more than a month, during which time continual rack and return and manual wine-crushing procedures ensure the best extraction of the goodness and elegance of the skins.
On completion of fermentation and after pouring off, the new Amarone is left for no less than three years in oak barrels of various capacities and ages.
40% Corvina/30% Corvinone/20% Rondinella/10% Oseleta & Molinara. The Camporenzo vineyard is essentially the family's "backyard", three hectares planted in rolling San Pietro hills behind their house. Like most of Monte Dall'Ora's vines, these are pergola-trained and grown on terraces, in this case east-facing ones with loose, sandy, limestone-rich soils. The fruit is hand-harvested in the first part of October into small bins, crushed and placed in wooden vats, where they are foot-trodden once a day. Fermentation takes place spontaneously with indigenous yeasts and maceration lasts for 10-12 days. The wine is aged for 4 months in small oak barrels.
This wine can be enjoyed as a meditation wine, but is excellent when paired with red meats, game, and seasoned cheeses.
This is the icon wine of the historic Serego Alighieri estate and comes from the eponymous vineyard, the source it seems of the very name Amarone itself.
This noble wine is produced using time-honoured practices in the vineyard, in the ancient drying lofts and in the cellars.
Its elegant personality is enhanced by the use of the Serego Alighieri clone of the Molinara grape and by ageing in cherry-wood casks, as family tradition dictates.