Tenuta Marnebianche

Family origins: 1925–1965

The estate forms part of the four-generation winegrowing history of the Cottini family. In 1925 Carlo Cottini founded a farming estate in Valpolicella, cultivating vines alongside cherry, plum and apricot trees. His son Raffaello specialized in wine production in 1950 and built a cellar in Fumane. In 1965 Raffaello acquired the Caprino Veronese estate where the family cellar remains based.

Montezovo and the search for altitude: 1998–2000

In 1998 Diego Cottini set out independently and established Montezovo. His conviction that elevation was central to the identity of the wines led him away from Valpolicella Classica and toward the higher, less disturbed hills of Valpolicella Orientale.

In 2000 Diego acquired land at Tregnago in search of higher-altitude vineyards, creating Tenuta Marnebianche. The property occupies the summit and slopes of the mountain dividing the Mezzane and Illasi valleys, beside the Parco Naturale dei Monti Lessini. The vineyards extend from approximately 300 to 600 metres, while Vigneto Zovolo occupies a south-west-facing sector between 350 and 550 metres.

Development of the drying centre

A modern fruttaio was subsequently established at the summit of Roccolo hill within the estate. Its naturally cool, ventilated position was chosen for the controlled drying of grapes destined for Amarone and Recioto. The facility can accommodate all of the company's Amarone grapes. Diego Cottini and his technical team supervise the process, keeping crates separated by grape variety, harvest date and parcel so that each lot can be followed independently throughout drying.

Sustainable viticulture: 2012–2019

The family joined the Wine Research Team in 2012, participating in research into more sustainable viticulture and oenology. Biodiversity Friend certification followed in spring 2013, before the estate vineyards began officially producing organic grapes in August 2018.

Beginning with the 2018 harvest, precision-viticulture and precision-harvest methods were introduced in collaboration with the Wine Research Team and the AGER research laboratory. The programme mapped and characterized every vineyard, incorporated satellite-derived NDVI vigour data, established a digital field register for treatments and vineyard work, and introduced app-based tracking of machinery and labour by vineyard.

In July 2019 Montezovo became a founding member of Biodistretto Verona, an association created by organic businesses in the province to promote environmental information, training and awareness.

The fourth generation

Diego and Annalberta Cottini now continue the family tradition with their sons Michele and Mattia, the fourth generation. Diego directs the family's landholdings and follows the principal vineyard stages. Annalberta promotes organic farming and biodiversity within the business and the local community. Michele, trained in oenology, oversees cellar work from grape reception through maturation, blending and bottling. Mattia manages marketing, communications, public relations and hospitality.

Location and landscape

Tenuta Marnebianche lies north-east of Verona in Valpolicella Orientale. Its vineyards occupy the summit and slopes of the mountain separating the Mezzane and Illasi valleys, immediately beside the Parco Naturale dei Monti Lessini. The surrounding landscape is marked by mountains, woodland and steep valleys.

Elevation and exposure

Estate vineyards extend from approximately 300 to 600 metres above sea level, and 70% of the family's Tregnago vineyard holdings lie within that band. The highest vineyards surround the drying centre at Roccolo. Their altitude produces greater day-to-night temperature variation than lower sites and influences vegetative growth, crop development and grape ripening.

Vigneto Zovolo lies on the Tregnago hillside facing Mezzane di Sopra, between 350 and 550 metres, with a south-west exposure. The current estate presentation focuses on a sector at approximately 450 metres, protected by woods and receiving afternoon sun. Other elevated estate parcels used for Valpolicella Superiore and Ripasso average approximately 550 metres.

Climate

The broader climatic influence is Mediterranean, modified at Marnebianche by its greater elevation. Stronger temperature variations at these heights provide conditions considered favourable for balanced grape ripening. The summit of Roccolo is naturally cool and ventilated, characteristics used directly in the slow drying of grapes.

Soils and geology

The estate spans two valleys and consequently includes some morphological variation. Its prevailing soils are marly over a clay-loam substrate, with a high limestone component and substantial organic matter. Vigneto Zovolo is specifically characterized by calcareous marl, while other estate parcels combine calcareous-marly and sedimentary material. The soils are crumbly and derive from ancient layers of mountain rock and sediment.

The vineyards are farmed under Biodiversity Friend protocols, with certification obtained in spring 2013. The estate's owned vineyards have officially produced organic grapes since August 2018. Fertilization is exclusively organic, and pest-management policies are designed to reduce pesticide use and lower residues on harvested grapes. The National Quality System for Integrated Production has also been adopted to minimize effects on the environment and consumer health.

Precision viticulture has been used since the 2018 harvest. Every vineyard was identified and characterized on a digital mapping platform accessible through web and mobile applications. Satellite NDVI vigour measurements reveal within-vineyard variability, after which field investigations characterize the quality of the different vigour zones. A digital field register records treatments and vineyard operations, while app-based machinery tracking automatically attributes working time and production costs to individual vineyards.

Harvest dates and yields vary by parcel and intended production. Grapes for Amarone, Amarone Riserva and Recioto are normally selected from around the second week of September and hand harvested. They are arranged with space between clusters—Recioto bunches in a single layer—in ventilated crates. Ripasso fruit is generally hand harvested at the end of September; Valpolicella Superiore is normally picked by hand in the first days of October.

The estate's elevated position is integral to vineyard management: altitude affects the vines' vegetative and productive state, increases temperature variation and supports grape ripening. The family's broader environmental programme includes monitoring water use, modernizing irrigation, constructing rainwater-storage basins and developing phytoremediation. Water recovered from barrel washing is reused for fertigation.

Drying facility

The fruttaio stands on top of Roccolo hill at Tregnago. Its naturally cool, ventilated position permits outside air to circulate through the facility. Selected clusters rest in well-aerated crates, separated by variety, harvest date and parcel of origin. This organization permits each vineyard lot to be monitored independently. Diego Cottini and the technical team follow the grapes daily and apply regular quality controls.

For Amarone, natural drying lasts approximately 100 days and reduces grape weight by about 30–35%. Amarone Riserva grapes remain for approximately 120 days and lose around 40%. Recioto grapes dry for at least 100 days; dehydration of berries and stems reduces water by approximately 30–35%, concentrating sugars and other components while altering berry composition.

Fermentation and maturation

After drying, Amarone grapes are crushed and macerated in stainless-steel tanks. Alcoholic fermentation lasts approximately 30 days at a controlled 20–24°C. Amarone matures for 24 months in French-oak barriques, is blended in 150-hl truncated-cone wooden vats for a further six months and receives at least six months in bottle. The Riserva follows the same fermentation parameters but matures for 36 months in French-oak barriques, six months in 150-hl truncated-cone vats and at least 12 months in bottle.

Recioto grapes are destemmed and crushed. Initial maceration takes place at the fruit's post-drying temperature of approximately 5–10°C, followed by alcoholic fermentation in stainless steel for about 10–15 days at 20–24°C. Maturation lasts 12 months in oak tonneaux, followed by ten months in bottle.

Valpolicella Superiore grapes are destemmed and crushed, then fermented in steel for approximately 15–20 days at 20–24°C. After gentle pressing separates the wine from the skins, it matures for 12 months in truncated-cone vats and a further six months in bottle.

For Ripasso Superiore, destemmed and crushed September fruit macerates and ferments in stainless steel for about 15 days at 20–24°C. The wine is separated from the skins by gentle pressing and held in steel until Amarone production. It is then returned onto Amarone pomace for a second fermentation of approximately 15 days before maturing for 24 months in tonneaux and truncated-cone wooden vats.