Àiba, a symbol of life in the Cimbrian culture, is the way we have chosen to highlight one of the most interesting native grape varieties of Valpolicella: Molinara. Through direct whole-cluster pressing, we extract only the finest substances from the grapes. The yeasts of the sparkling wine base are kept in suspension for about 2 months. This is followed by a refermentation in an autoclave and a further three-month refinement before bottling.
Vinification at a controlled temperature of 16 – 18 °C.
Aging exclusively in stainless steel.
Alcohol content: 12.0%
€14,00
The Marconi Winery: A History of Tradition and Passion
The origins of the Marconi Winery date back to the late 1800s when the Marconi family moved from the Cimbrian land of Sant’Anna d’Alfaedo (VR) to the plains, purchasing their first plots of land. Over the years, they specialized in viticulture, growing alongside the phenomenon of Valpolicella and Amarone.
In 2019, Giulia Marconi, the third generation of the family, fulfilled her lifelong dream of opening a small winery. Her son Gabriele, who graduated in enology from the University of Trento with top marks in 2023, has contributed to the production of the first wines.
The winery consists of small plots in the Valpolicella Classica area, all certified organic. Here, they cultivate varieties such as Corvina, Corvinone, and Rondinella, as well as ancient native vines like Oseleta, Corbina, and Pelara.
The wines produced aim to be as sincere and respectful an expression as possible of a complex and varied territory, reflecting the passion and dedication of the Marconi family.
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