# Morari Valpolicella Superiore (2020)

- **Producer:** Azienda Agricola Torre D'Orti
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 16.0%
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** raspberries, blackberry, sour cherries, cherry, red currants, violets, white pepper, blueberry, balsamic, cloves, wet stones, leather

## About this wine

Torre D'Orti Morari Valpolicella Superiore 2020 is a red wine from the Valpolicella region of Veneto, Italy, produced by Azienda Agricola Torre D'Orti. The wine is made from a blend of Corvina, Corvinone, and Rondinella grapes. The estate, named after an ancient watchtower, is owned by the Piona family, who purchased the land and planted indigenous varietals. Their philosophy centers on respecting nature and the unique characteristics of the grapes, employing natural practices and low yields. The vineyards are located between 300 and 350 meters in altitude with a northeast exposure, on soils predominantly composed of marl with layers of red earth. The 2020 vintage was produced amidst the challenges of the COVID-19 pandemic. A distinctive aspect of this wine is its use of a partial grape drying technique, typically associated with Amarone, which contributes to its complexity.

## Interesting facts

- Grapes undergo a partial drying process (appassimento), similar to Amarone.
- Vineyards are situated between 300 and 350 meters above sea level.
- The estate is named after an ancient watchtower.
- Certified by SQNPI for integrated production practices.

## Food pairing

The wine's full body and supple tannins are well-suited to richer protein dishes, where they can complement the meat's texture and fat. The fruit-forward notes can harmonize with savory sauces and accompaniments, while the wine's structure stands up to robust flavors.

## Wine making process

The Torre D'Orti Morari Valpolicella Superiore 2020 is produced using traditional Valpolicella grapes: Corvina, Corvinone, and Rondinella. A key technique is the partial appassimento, where grapes are dried in ventilated rooms before pressing in late December or early January. Fermentation involves a maceration period of approximately 20 days, requiring careful attention due to concentrated must and cool temperatures. After fermentation, the wine undergoes racking and two transfers before aging in small barrels for a medium to long duration, with regular lees stirring. The estate practices integrated/sustainable viticulture, certified by SQNPI, and maintains low yields, selecting only the best clusters for vinification.