Valpolicella Classico Superiore Roas 2023 - Corte Marconi

Valpolicella Classico Superiore Roas  - Corte Marconi 

Roas is born from the Bure vineyard, where the harvest is carried out as late as possible to bring each cluster to full ripeness. The grapes are carefully selected and hand-harvested into small 15 kg crates, then pressed the same day to preserve their integrity and concentration. Fermentation takes place at a controlled temperature (22–24 °C), followed by approximately twelve months of ageing in third-use 500-litre tonneaux, adding complexity without overshadowing the fruit. In the glass, the wine is intense yet balanced, with aromas of sour cherry, fine spices and a subtle balsamic note. The palate is full and silky, supported by vibrant freshness that extends the finish. A wine that brings together depth and restraint, expressing Valpolicella in its most mature and harmonious form. Roas — a Cimbrian flower — is a discreet tribute to the land of origin and to its hidden delicacy.

Service

We recommend tasting it at a temperature around 16/18° C in tulip glasses. Wine to be drunk immediately but left in the cellar for a few years can give great satisfaction.

Pairings

Try homemade cured meats and cheeses, small sauerkraut, excellent with a boar stew.

Cellar: Corte Marconi

In 2019, together with his mother Giulia, Gabriele founded a small winery in the heart of Valpolicella Classica. After earning a degree in Oenology in San Michele all’Adige, his vision was clear: to craft wines that speak honestly of their territory, free from superstructures, with a focus on precision and identity. The roots of the project lie in the Cimbrian land of Sant’Anna d’Alfaedo, where the family has long been devoted to agriculture and livestock farming. A heritage built on respect, practicality and daily care, which today shapes both vineyard and cellar work. The vineyards are small, organically certified parcels farmed according to regenerative agriculture principles. Alongside Corvina, Corvinone and Rondinella, lesser-known native varieties such as Oseleta, Corbina and Pelara are cultivated, adding rhythm, depth and personality to the wines. In the cellar, the approach is essential: minimal intervention, parcel-by-parcel vinifications, no forcing and no shortcuts. The aim is to guide the wine rather than control it. The result is luminous, vibrant and living wines, where freshness and balance meet a direct, authentic character. Annual production is around ten thousand bottles, crafted with care and restraint. An artisanal project that looks to the future by returning to its origins, showing how Valpolicella can still surprise when interpreted with respect and a clear vision.