A deep, persuasive and unique wine that contains in its strength all the stubbornness that we put into the vineyard and cellar every day. The sacrifice in difficult years and the careful selection from the single grape, down to the last drop of wine that goes into the bottle, pay off in front of the power and elegance of these Amarone Rinaldo Marchesini
Amarone production techniques
Generally the grapes (except for particular events that alter the normal seasonality) are harvested between the third decade of September and the first week of October, paying maximum attention to the grapes that must be perfectly healthy and fully ripe, in order to successfully face the delicate drying phase. The current production disciplinary provides that the blend is mainly composed of Corvina, Corvinone, Roncinella grapes. In this delicate phase a series of complex transformations take place in the grapes, the acidity decreases, the different ratio between glucose and fructose favors the concentration of polyphenols, the considerable increase in higher alcohols and other substances make the wine obtained from drying totally different from any other wine obtained with a normal vinification of harvested grapes, even if over-ripe. After drying, after a further, careful check, the grapes are subjected to crushing. Natural completion is the aging of wines in wooden containers, ranging from large Slavonian oak and French oak barrels, to 500-liter Tonneaux, which favor a more rapid aging of wines and fix the color. Immediately after the stay in cask which varies from 36-42 months up to 60 for the Riserva, we proceed with a further refinement in the bottle for 6-12 months before being marketed. Amarone is inimitable, thanks to its uniqueness. Produced with the utmost respect for nature, technique and history, waiting for the right ripening before being marketed; represents an absolute uniqueness in the world panorama of great red wines. Amarone embodies the charm of pressing a blend of native grapes combined with the most modern winemaking techniques, in total harmony with the Veronese environment, history and culture.
The Ripasso technique
The term “Ripasso” refers to a specific oenological technique for the elaboration of the “Valpolicella” wine which has consolidated roots in the province of Verona. Valpolicella Ripasso obtained the DOC in 2010. The fermented marc of dried grapes, previously used for the production of Recioto or Amarone, are put in contact with Valpolicella wine. That is, when the must-wine is drawn off, after having statically drained the marc in the fermentation vat, the vintage Valpolicella wine is placed in the same container in contact with the marc still in partial fermentation and rich in contents of extracts and sugars. The results depend on the type of wine used for Valpolicella Ripasso, on the ratio of its quality and that of the pomace, as well as on the contact time.
For us, a great Ripasso must be appreciated both in its complexity and in its naturalness. Ancient techniques, revisited in a modern way: from the exaltation of withering, in color and aromas, up to a velvety softness enhanced by the right tannins and balanced freshness ``. Gian Emilio Marchesini
The last few years have been very complex if we think of Recioto: right roundness, sweetness, but freshness and aromas. Great care is required of us in the vineyard to satisfy what nature requires. Respect, waiting and constant care are however amply rewarded, with an elegant and tactile wine in all its organoleptic components ''. Franco Marchesini
Recioto della Valpolicella
Obtained from the Corvina, Rondinella and Corvinone varieties of which the sparse and ripe bunches (recie) are chosen. The name of “Recioto” derives in fact from the dialectal name of “recie”. In fact, we go to choose the wings of the bunches (called “recie”, ears, due to their lateral position) or the tips of the bunches themselves. Thanks to the drying of the grapes stored in lofts for 100/120 days, Recioto is the heart of the history and tradition of Valpolicella. The most evident effect of this technique is manifested by the drying of the grapes itself and the consequent increase in the sugar content and extracts. The greater maturation obtained from drying in the loft leads to significant mutations and variations in the organoleptic characteristics, which, thanks also to the peculiarity of the Valpolicella grapes (Corvina in particular), gives the future wine unique and unrepeatable characteristics. Currently the grapes are still dried, in small stackable boxes built with plastic strips (plateaux). At one time the boxes were made of wood, and even before that, cane racks were used or the clusters were hung individually, using hooks, beams or ropes arranged horizontally or vertically. The weight loss of grapes at the end of withering ranges from 3% to 40%. Recioto has a bright intense red color. The spirited notes of plums, black cherries and blackberries are found both on the nose and on the palate. Rightly balanced in all its components: roundness, sweetness, softness, acidity and tannins.