Marion Valpolicella Superiore 2011

The blend predominantly features Corvina, accompanied by small proportions of Oseleta and Rondinella, showcasing a genuine representation of the region.

The winemaking process begins with separate fermentations of fresh and dried grapes, as their harvest times differ. Once combined, the wine ages gracefully in barrels for approximately 30 months, predominantly in large Slovenian oak vessels of 3000 liters, with a small portion maturing in smaller barrels (Tonneaux, 350 to 500 liters), comprising only 10% of the total. The apassimento wines undergo fermentation and aging separately, with the final blend meticulously crafted on the blending bench. Typically, the blend starts with around 30% of apassimento wines, with adjustments made based on the nuances of each vintage. This meticulous approach ensures a wine of exceptional quality and character, capturing the essence of Valpolicella Superiore with finesse and precision.