Structure

Bodyfull
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 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

Full-bodiedMedium tanninHigh acidityDryLong finish

Aroma: cherry, tobacco, aromatic herbs, spice

Palate: balsamic mint, long fresh close

Ruby red, recalling cherry, tobacco, aromatic herbs and spice, and closing on freshness with balsamic and minty notes and a long persistence.

What it pairs with

  • Aged cheese
    The estate names formaggi stagionati first for this wine.
  • Grilled meats
    Monte Dall'Ora lists carni grigliate, matched by the wine's structure.
  • On its own after a meal
    The producer calls it ideal outside the meal, and the balsamic close supports that.

History

Sausto is made by the traditional ripasso method, with the Valpolicella refermenting naturally on the sweet pomace of dried grapes after the Recioto has been drawn off, rather than on the Amarone skins. Annual production is 5,000 bottles plus 100 magnums.

Facts

Producer
Monte Dall'Ora · visiting guide
Grapes
Corvina (40%), Corvinone (30%), Rondinella (20%), Molinara (5%), Oseleta (5%)
Classification
Valpolicella Ripasso Classico Superiore DOC
Oak
25hl oak casks and bottle for two to three years, after natural refermentation on the sweet Recioto pomace
Price
€22-32 at retail
Drinking window
3-12 from vintage
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about Monte Dall'Ora Sausto Valpolicella Ripasso Classico Superiore

How is Monte Dall'Ora Sausto made?

By the traditional ripasso technique, with the Valpolicella refermenting naturally on the sweet pomace of the dried grapes after the Recioto has been drawn off, then ageing in 25 hectolitre oak casks and bottle for two to three years.

What does Sausto taste like?

The estate reports a ruby red colour with notes of cherry, tobacco, aromatic herbs and spices, closing in freshness with balsamic and minty notes and a long persistence.

How many bottles of Sausto are made?

The estate publishes 5,000 bottles of 0.75 litres and 100 magnums a year.

Tags

biodynamic corvina corvinone dry full body high acid medium tannin medium term molinara mood bold mood savoury occasion bbq occasion dinner party occasion winter old world organic oseleta pairs with aged cheese pairs with bbq pairs with digestif pairs with red meat price trade up rondinella still red

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