Marion Valpolicella Superiore 2018

Amongst fans of the style and of Marion this remains the favourite wine, it’s easy to see why as this is quite the ‘purist’ expression of Valpolicella Superiore in its cepage. Composed primarily of Corvina with small amounts of Oseleta + Rondinella. These components are fermented together in stainless steel (bare in mind the fresh and dry grapes are fermented separately due to harvest times) then transferred into barrel for 30 or so months.

Only 10% now sees small barrel (Tonneaux, 350 to 500ltr) wih the rest in 3000ltr, all Slovenian oak. The apassimento wines are fermented and aged separately and the final blend assembled on the blending bench starting at 30% appasimento as a general rule then tweaking the blend in either direction depending on the vintage.