Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishmedium
Oaknone or neutral

Drinking window

Best 1 to 3 years from vintage.
vintage1 yrs3 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryMedium finish

Aroma: small red fruits, iris flower, rose

Palate: mint, crunchy spice, salinity

Ruby, with small red fruits, iris flower and rose on the nose, then a palate where freshness and salinity dominate with minty notes and crunchy spice.

What it pairs with

  • Cured meats
    The estate names salumi for this wine, and the salinity handles the fat.
  • Bean and barley soup
    Monte Dall'Ora suggests soups, where the mint note stays lively.
  • Grilled mackerel
    The producer specifically recommends oily fish for this bottling.

History

Saseti comes off terraced pergola on the Castelrotto and San Pietro in Cariano hills from vines between twenty-five and seventy years old, hand-picked into fifteen-kilo crates and fermented spontaneously with indigenous yeasts for six or seven days with the cap moved by hand. Annual production is 20,000 bottles.

Facts

Producer
Monte Dall'Ora · visiting guide
Grapes
Corvina (40%), Corvinone (30%), Rondinella (20%), Molinara (5%), Oseleta (5%)
Classification
Valpolicella Classico DOC
Oak
A few months in steel and unlined concrete before bottling, no wood
Price
€14-20 at retail
Drinking window
1-3 from vintage
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about Monte Dall'Ora Saseti Valpolicella Classico

What does Monte Dall'Ora Saseti taste like?

The estate reports a ruby colour with scents of small red fruits, iris flower and rose, and a palate where freshness and sapidity dominate alongside minty notes and crunchy spice.

When should I drink Monte Dall'Ora Saseti?

Monte Dall'Ora calls it a young wine usually drunk up to two or three years from the harvest, and describes it as a wine that keeps you company all day, from a glass with a snack through a whole meal.

How is Saseti made?

Hand-harvested from mid September into fifteen-kilo crates, fermented spontaneously with indigenous yeasts for six or seven days with manual punch-downs in steel and unlined concrete, then a few months in the same vessels before bottling.

Tags

biodynamic corvina corvinone drink young dry high acid low tannin medium body molinara mood funky mood refreshing occasion picnic occasion summer occasion weeknight old vines old world organic oseleta pairs with charcuterie pairs with oily fish pairs with poultry pairs with vegetable forward price everyday rondinella still red value pick

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