Corte Sant’Alda
BACKGROUND
Marinella Camerani is a woman ahead of her time. In the mid-1980s when she took over the family vineyard holdings and decided to begin farming and producing organically her Venetian industry counterparts were flabbergasted. Still today the Venetian old guard shuns this idea of organic production leaving Marinella and a handful of others as the only Biodynamic certified farms producing DOCG wines in the Veneto. She planted her first vineyard with Guyot training system, the Macie vineyard at 4,500 plants per hectare. Today the winery tends 13 distinctive vineyard plots, all Biodynamic certified with vine densities ranging from 4,500 – 9,200 plants per hectare.
The vineyards
Amarone Corte Sant’Alda is made from a selection of Corvina 40%, Rondinella 20% and Corvina Grossa 40% from our central vineyards – Roaro Vineyard 7 – Valletta Vineyard 5 and Bosco Vineyard 6 – for an overall area of 3.70 hectares. All the vines are grown using the simple guyot system with a density of 6400 plants/hectare.
The grapes are placed in wooden boxes in the vineyards themselves and must ensure optimal quality, ripeness and well-separated bunches. They are then kept until February in integral and healthy condition. Over these months, a physiological reduction of around 60/65% takes place involving important conversion and concentration.
“Piè di couve” exclusively with native yeasts helps activate all fermentation stages in 40 hl vats. Low seasonal temperatures ensure that this stage lasts for more than a month, during which time continual rack and return and manual wine-crushing procedures ensure the best extraction of the goodness and elegance of the skins.
On completion of fermentation and after pouring off, the new Amarone is left for no less than three years in oak barrels of various capacities and ages. Complimentary production includes typical local wines Valpolicella, Valpolicella Ripasso, and Soave.Corte Sant’ Alda also produces wines from their Mithas line in minimal quantities. These wines come from the oldest vineyards and best bunches of grapes hand selected throughout harvest.
The WIne
Soave
Corte Sant’Alda Soave is produced from the second oldest vineyard on the estate. Planted in 1988 it is a mere 1.6ha and accounts for only 1,000 cases per year. It is a divine Soave with a modern twist all while being totally biodynamically grown and produced. Because there are now allowed a percentage of international varieties allowed in the blend, 5% Chardonnay has been added boosting the flavor profile and textural expression of the wine.
Origin: Val di Mezzane
Vineyards: Monte Tombole and Bine Longhe
Hectares: 1.6
Altitude 200-300 m a.s.l.
Exposure South East
Soil Medium textured soil, calcareous and clay,
Grapes: Garganega 80%, Trebbiano di Soave 15%, Chardonnay 5%
Vine training: Guyot
Vine density: 7,800 plants/hectare
Vineyard planting: 1988
Yield: 80 quintal/hectoliter
Fermentation: Stainless steel with indigenous yeasts
Aging: Stainless steel 8 months
ABV: 12.5%
Production: 12,000 bottles
CA’ Fiui
Ca’ Fiui is a sunny hillside zone in the Val di Mezzane where Corte Sant’ Alda has set up their cellar.The wine is produced from Marinella’s youngest vineyard sites at approximately 15 years old, farmed organically from the initial planting and now using biodynamic principles and philosophies. This wines great expression of fresh intense wild fruit and deep cherry tobacco notes are buoyed with racy acidity and minerality combining to be at once both elegant and exciting.
Origin: Val di Mezzane
Vineyards: Tamasotti, Bianchini, Rossetti, and Cavallero
Hectares: 4.8
Altitude 350 m a.s.l.
Exposure: South East
Soil: Poor and Medium textured
Varietal: Corvina Grossa 50% Corvina 30% Rondinella 15% Molinara 5%
Vine training: Guyot
Vine density: 9,300 plants/hectare
Vineyard planting: 2005
Yield: 90 quintal/hectoliter
Fermentation: 40hl oak barrel with indigenous yeasts
Aging: 15 days maceration 10 months 40hl oak barrel
ABV: 12.5%
Production: 25,000 bottles
Valpolicella Ripasso DOC Superiore Campi Magri
This ancient method of production incorporates both the crushed Amarone grapes and the already fermented wine of the Valpolicella. The Valpolicella wine is fermented a second time on the pressings of the Amarone grapes which give the wine a boost in character from the fresh and lively Valpolicella. This process is similar to the Governo process which was used in Chianti for many centuries to improve the power and cellar potential of thin Chianti wines. Less than an Amarone but more than a Valpolicella, the Ripasso brings the best of both to the center with fruit and power coupled with fresh underbrush and wild cherry. A versatile wine perfect for the beginner or expert and works well for many occasions.
Origin: Val di Mezzane
Vineyards: Campi Margri, Pra alto, RetrTTO, AND Monte Tombole
Hectares: 4.2
Altitude 350/200 m s.l.m
Exposure South, South West
Soil: Medium textured, calcareous
Varietal: Corvina Grossa 50% Corvina 30% Rondinella 20%
Vine training: Guyot
Vine density: 7,000 plants/hectare
Vineyard planting: 1999/2004
Yield: 60 quintal/hectoliter
Fermentation: Ripasso method on skins of Amarone grapes for 6 days
Aging: 15 days maceration for first fermentation 15hl Cherrywood barrels for 2 years
ABV: 13.5%
Production: 20,000 bottles
AMARONE DELLA VALPOLICELLA DOCG
Amarone Corte Sant’Alda is produced using traditional drying method techniques, indigenous yeast, spontaneous fermentation, manual harvest, and biodynamic applications and philosophy. It is a wine that encapsulates Amarone in a way that amplifies fruit purity while capturing the meaty traditional aspects of the wine. A wine for deep contemplation, rich cheeses, and intriguing conversations.
Origin: Val di Mezzane
Vineyards Roaro, Valletta, Bosco, Prà Alto, Retratto
Hectares: 4.9
Altitude: 350 m a.s.l.
Exposure: South, South West
Soil: Medium textured soil, calcareous
Varietal: Corvina Grossa 50% Corvina 30% Rondinella 20%
Vine training: Guyot
Vine density: 6,200 plants/hectare
Vineyard planting: 1996
Yield: 60 quintal/hectoliter
Grape drying: Traditional open air farmhouse mats from October to end of January
Fermentation: Indigenous yeast in 40hl oak barrels
Aging: 30 days maceration for first fermentation 5 / 25hl oak barrels for 4 years
ABV: 15.5%
Production: 14,000 bottles
Recioto
Ca’ Fiui is a sunny hillside zone in the Val di Mezzane where Corte Sant’ Alda has set up their cellar.The wine is produced from Marinella’s youngest vineyard sites at approximately 15 years old, farmed organically from the initial planting and now using biodynamic principles and philosophies. This wines great expression of fresh intense wild fruit and deep cherry tobacco notes are buoyed with racy acidity and minerality combining to be at once both elegant and exciting.
Origin: Val di Mezzane
Vineyards: Retratto, Valletta
Hectares: 1.5
Altitude 350 m sa.s.l.
Exposure South
Soil: Medium textured soil
Varietal: Corvina Grossa 60% Rondinella 40%
Vine training: Guyot
Vine density: 6,200 plants/hectare
Vineyard planting: 1996
Yield: 60 quintal/hectoliter
Grape drying: Traditional open air farmhouse mats from October to end of January
Fermentation: Indigenous yeast interrupted at 15%
Aging: Small French oak 118l barrels for 2 years
ABV: 15.5%
Production: 2,000 bottles 375ml / 500ml
Mithas
(Produced only given exceptional vintage conditions)
Valpolicella Mithas is made using the grapes grown in the “Macie” vineyards in the northern and western parts of the company estates. They stand at about 350 meters above sea level and enjoy total exposure to sunlight. Each year the quantities are always extremely limited and the wine is only produced when the vintage represents the perfect conditions. The marked minerality serves as the backbone of this wine with subtle spices and pink pepper notes holding court with generous and proud red and black fruits. The Mithas is an experience of which we only see a 6 bottles per vintage allocation.
Origin: Val di Mezzane
Vineyards: Mithas (Macie)
Hectares: 2.3
Altitude 350 m s.l.m.
Exposure South East
Soil: Medium textured soil
Varietal: Corvina Grossa 50% Corvina 40% Rondinella 10%
Vine training: Guyot
Vine density: 7,000 plants/hectare
Vineyard planting: 1986
Yield: 60 quintal/hectoliter
Fermentation: Indigenous yeast 40hl barrels
Aging: 15 days maceration 225/10/5hl oak barrels for 4 years
ABV: 14%
Production: 8,000 bottles
Amarone della Valpolicella Mithas DOC
(Produced only given exceptional vintage conditions)
Amarone della Valpolicella Mithas is made using the grapes grown in the oldest and highest part of the “Macie” vineyards in the northern and western parts of the company estates. These vineyards enjoy some of the highest elevation in the zone, standing at 350 meters above sea level. Full exposure to sunlight and cooling temperatures at night from the elevation allow each grape to achieve complete phenolic and sugar ripeness serendipitously. Each year the quantities are always extremely limited and the wine is only produced when the vintage represents the perfect conditions. Minerality, balance, vitality, and power combined with intense purity over the rich, seamless palate elevate this wine to an otherworldly level. The Mithas is an experience of which we only see a 6 bottles per vintage allocation.
Location: Val di Mezzane
Vineyards: Mithas
Hectares: 2.3
Altitude: 350masl
Exposure: Southeast
Soil: Medium calcareous textured soil
Varietal: Corvina Grossa 50% Corvina 40% Rondinella 10%
Vine training: Guyot
Vine density: 7,000 plants/hectare
Vineyard planting: 1986
Yield: 60 quintal/hectoliter
Fermentation: Indigenous yeast 40hl barrels
Aging: 15 days maceration 225/10/5hl oak barrels for 3 years 6 months bottle
ABV: 15.5%
Production: 2,000 bottles
