Marion, Amarone della Valpoicella 2017
This wine is constructed of predominately Corvina and Corvinone with Rondinella however of 100% of the wine is made using the apppassimento method. The bunches are and sorted into small plastic tubs and dried for 4 to 8 weeks. These components are fermented together in stainless steel then transferred into barrel for 36 months or so. Only 10% now sees small barrel (500ltr) with the rest in 3000ltr, all Slovenian oak.
94/100 Eric Guido, Vinous “Masses of black cherry, woodland herbs, crushed rocks, mocha and hints of ground ginger create an enthralling bouquet as the 2017 Amarone della Valpolicella opens in the glass. There are depths of dark textural fruits and spices, yet what is most impressive are the vibrant acids and saline-mineral tones that create seductive contrast, as this comes across as amazingly juicy and fresh. There’s not a hard edge in sight, as it tapers off long and lightly structured, yet impossibly finessed. Wow. The 2017 is an Amarone that dreams of being a Pinot Noir.”
Variety - Corvina and Corvinone with Rondinella
Country - Italy
Region - Veneto
Sub Region - Valpolicella
Extra - Cork
Year - 2017
Volume - 750ml
The Marion Farm, located in the unspoilt Marcellise valley east of Verona, is a small family run property managed by Stefano Campedelli, his wife Nicoletta. Acquired in the late 80’s the first task the Campedeli family set about to change was the over all vineyard health and lower yields all with the goal of improving overall fruit quality, during this period fruit was sold to local co-ops until 1993 when Stefano met Celestino Gaspari, under the guidance of the ex-cellar master at Guiseppe Quintarelli, Marion was born.
Recent notes from a visit to Marion from Vinous
"Looking back, these wines, and the way the vineyards were worked, were strongly influenced by Celestino Gaspari, a more modern-thinking disciple of Giuseppe Quintarelli, who is today the owner and winemaker of Zyme. There was a time when Campedelli was still learning his craft, and Gaspari was his guiding hand. However, the more bold and concentrated style that was created as a result never sat well with him. His vision was to make Valpolicella reds that were inspired by the likes of Burgundy and Barolo. Elegant, finessed, pure, low residual sugars and with the ability to be enjoyed both with or without meal; hence the style of the house today” - Vinous - January 2022