2010 Amarone della Valpolicella, Marion, Marcellise, Veneto

2010 Amarone della Valpolicella, Marion, Marcellise, Veneto

Product: 20101363160
 
2010 Amarone della Valpolicella, Marion, Marcellise, Veneto

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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Description

Made using mostly guyot-trellised fruit that’s been partially dried until the first week of December 2010, Marion’s Amarone is comprised of fresh dark brambly fruit, plus plenty of oak and coffee notes. Slender, fleshy, sapid and yet at the same time round red fruit (residual sugar level: 7), this dry wine is very one for main dishes.
David Berry Green

wine at a glance

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About this WINE

Marion

Marion

This Valpolicella estate is owned and run by the Campadelli family, who purchased the property in 1986. Based in the valley of Marcellise, just outside the Classico zone, it’s home to a splendid 15th century villa once owned by the Conte Marioni. Stefano Campedelli – a trained surveyor – was delighted at a chance to escape the office. Working with his wife, Nicoletta Fornasa, and brother, Marco, they started bottling in 1995, and today they farm 22 hectares, producing around 70,000 bottles a year. The wines have been fine-tuned over the years, but their hallmark is fruit purity, aided by the vineyards’ chalky soils.

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Valpolicella

Valpolicella

Valpollicella is a famous (and infamous) Venetian wine DOC north of Verona producing enormous amounts of red wine of variable quality and accounting for almost 7% of the Veneto's entire production.  

Valpolicella Classico covers the original zone, an area drastically enlarged with the granting of DOC status in 1968 (energetically encouraged by the large, local co-operatives) to encompass the fertile plains as well as the superior Lessini Mountain foothills. After opening the floodgates to gallons of poor quality Valpolicella, steps have more recently been taken to redress the quality issue, notably through the removal of Molinara from the list of permissible grape varieties. Only Corvina Veronese and Corvinone can now be used, along with a small percentage of Rondinella and Croatina.  

The wines are aged in large oak vessels or stainless-steel vats for no more than a year, thus retaining the fresh, approachable, black cherry fruit that can make them so attractive. While Valpolicella (and even Classico) may be light and relatively simple, Valpolicella Ripasso is altogether richer and more satisfying. Matured on Amarone lees, it begins like a slightly less full-bodied version of Amarone before finishing on a sweet, Recioto-like note.

Valpolicella Ripasso is an increasingly popular style of Valpolicella that is produced by passing Valpolicella ‘normale’ or Classico over the still warm Amarone grape pomace in early spring after the Amarone wine has been run off. This effects a second alcoholic fermentation in the Valpolicella and gives the resulting wine more body, texture and alcohol.

Recommended producers: Corte Sant'AldaGiuseppe Quintarelli, Allegrini, Novaia

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Corvina, Corvinone blend

Corvina, Corvinone blend

Corvina is widely grown on the Veneto shore of Lake Garda and the hills of Valpolicella to the north and north-east of Verona. Sometimes known as Corvina Veronese, it is blended with Rondinella and Molinara to produce Valpolicella and Bardolino. It can be a tricky grape to cultivate, as it ripens late and is prone to rot if affected by rains at harvest time. It is a high-yielding grape and quality is very dependent on keeping yields low.

Corvina-based red wines can range in style from a light, cherryish red to the rich, port-like Recioto and Amarone Valpolicellas. Most Valpolicella from the plains is pale and insipid, and bears little comparison with Valpolicella Classico from the hills. Some producers such as Allegrini are now producing very high quality 100% Corvina wines.

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When is a wine ready to drink?

We provide drinking windows for all our wines. Alongside the drinking windows there is a bottle icon and a maturity stage. Bear in mind that the best time to drink a wine does also depend on your taste.

Not ready

These wines are very young. Whilst they're likely to have lots of intense flavours, their acidity or tannins may make them feel austere. Although it isn't "wrong" to drink these wines now, you are likely to miss out on a lot of complexity by not waiting for them to mature.

Ready - youthful

These wines are likely to have plenty of fruit flavours still and, for red wines, the tannins may well be quite noticeable. For those who prefer younger, fruitier wines, or if serving alongside a robust meal, these will be very enjoyable. If you choose to hold onto these wines, the fruit flavours will evolve into more savoury complexity.

Ready - at best

These wines are likely to have a beautiful balance of fruit, spice and savoury flavours. The acidity and tannins will have softened somewhat, and the wines will show plenty of complexity. For many, this is seen as the ideal time to drink and enjoy these wines. If you choose to hold onto these wines, they will become more savoury but not necessarily more complex.

Ready - mature

These wines are likely to have plenty of complexity, but the fruit flavours will have been almost completely replaced by savoury and spice notes. These wines may have a beautiful texture at this stage of maturity. There is lots to enjoy when drinking wines at this stage. Most of these wines will hold in this window for a few years, though at the very end of this drinking window, wines start to lose complexity and decline.