Size: 750ml
Grape: Predominantly Corvina, complemented by Corvinone, Rondinella, Molinara, and Dindarella.
Producer: Husband and wife team Alessandra Zantedeschi and Carlo Venturini
Region: Valpolicella Classica zone, Veneto, Italy. The vineyards are situated on the hills of Castelrotto, characterized by limestone soils at an altitude of approximately 150 meters. 
In the cellar: The grapes for La Stropa are meticulously hand-harvested and undergo a natural drying process (appassimento) for about three months in small wooden crates placed in a well-ventilated, cool environment on the roof of the winery. Fermentation is spontaneous, occurring in oak tanks over 30 to 40 days, followed by aging in large Slavonian oak barrels (25 hectoliters) for 36 months. The wine is then refined in the bottle for an additional 30 months before release. 
Farming method: Monte Dall’Ora practices certified organic and biodynamic farming, emphasizing biodiversity and soil health. The vineyards, aged between 23 and 65 years, and maintained under traditional pergola training systems. 
Tasting notes: La Stropa exhibits a deep ruby hue with an intense bouquet of dark flowers, licorice, raisin, fruitcake, and chocolate. On the palate, it offers concentrated fruit flavors balanced by mouthwatering acidity and dense tannins, leading to a harmonious and powerful finish. Amarone pairs well with aged cheeses, game dishes, and rich stews, and can be enjoyed now or cellared.
Fun fact: The name “La Stropa” are switches made from the native weeping willow. Historically, these flexible and sturdy willow branches were employed in Valpolicella to tie vines to their pergolas, ensuring proper support and growth of their vines. Monte Dall’Ora honors this heritage by naming their wine “La Stropa” and adorning each wax-capped bottle with an actual stropa, symbolizing their commitment to traditional viticultural practices.