Marco Sartori is a young man who is driven to produce world class wines in the Veneto that can rival the top burgundies. In a few short years he has gone from making his first vintage to one of the hottest talents in the region.
All the wines produced by this modern new winery are world class. Marco's philosophy is very simple: reduce the yield in the vineyard to about 1kg per vine and you can obtain fabulous fruit concentration.
The estate comprises 12 hectares of vineyards, with 8 hectares designated for the Valopolicella grapes. The south-easterly facing vineyard sits at 200 to 250 metres above sea level atop a volcanic-basaltic soil structure. Trained to the Guyot pruning method, the ten year old vines are planted at a density of 7,500 vines per hectare and yield 1.2kg per plant.
Roccolo Grassi Valpolicella Superiore frequently wins the coveted Tre Bicchieri award in the Gambero Rosso.
The grapes were hand-harvested during the first week of October once the grapes had reached full phenolic maturity. 50% of the wine was made from fresh grapes and 50% from grapes which had been slightly dried on racks, for 20 days. The grapes were then fermented in stainless steel tanks at controlled temperatures of 25 to 28°C with a maceration lasting between 20 to 30 days. During which time, the cap was pumped over and punched down daily. Natural malolactic fermentation took place in wood. Each parcel was aged for 20 months in oak in either Slavonian oak barrels or French barriques, of which 30% were new oak. The cuvées were then blended before being bottled aged for 10 months prior to release.