Why Be Curious? Though Don Giovanni drinks Marzemino before being swallowed up into the underworld in Mozart’s opera, this Alpine wine will seduce you into drinking it despite its history. Violets; a little structured with a delicious tart aftertaste that hints of almonds. One of those light reds to chill down just a little.
Produttore / Producer: Vallarom is one of a few of the small producers in Trentino; most confer there grapes to the large ho-hum cooperatives. But, things are changing and the area is becoming more like Alto Adige, i.e. quality cooperatives and very interesting small producers. We know of no other producer using native yeasts and working so naturally as Filippo in Trentino. Lot’s of producers in the area let the vines hang long, collect them all at once and then acidify for that ‘alpine’ zing. Instead, Filippo tries to have perfect timing, picking a the cusp of juiciness to give delicious wines with natural acidity. Try some of the acidified Marzemino in the area and you’ll see what we mean.
Vigna / Vineyard: Filippo spends 70% of his time in vigna, 20% in cantina, and 10% unaccounted for. Even when he uses the classic Bordeaux mixture, he uses only when the winds are not strong, which is not often there.
Cantina / Cellar: 30 year old vines. In contact with the skins for 8-10 days, in stainless steel for 5-6 months. Native yeasts; non-filtered
A Tavola… / At the Table… Marzemino doesn’t have lots of tannins that bite back, making it a great wine to have by itself as you prepare the table. If you want to go in the Alpine picnic direction, a local specialty is salted beef called carne salada but lots of salumi would do the trick. We’ve seen folks drink this Marzemino and start reciting Mozart’s Don Giovanni ‘Versa il vino, eccellente Marzemino!’ [‘Pour the wine! This Marzemino is stellar!’]
Vallarom Trentino Marzemino
Denominazione / Appellation: Trentino DOC
Ettari / Hectares: 0.8 hett. of c. 8 hett.
Quota / Altitude: c. 230-280 m / 750-900 ft.
Suoli / Type of soils: Chalk and Dolomitic limestone with a little sand; this ‘natural’ cement is called kitsch in dialect.
Esposizione / Exposure: South / South East
Vitigni / Varieties: Marzemino (truly a native variety; it is found no where else other than the Vallagarina valley).
Età delle viti / Vine age: 33 and 14 year old vines (2014)
Allevamento / Trellis system: 50% Pergola Trentina; 50% with Guyot.
Data di vendemmia / Harvest date: In the first 10 days of September.
Metodo di vendemmia / Harvest technique: Hand harvested.
Metodo agricolo / Agricultural technique: Certified Organic by ICEA.
Resa / Yield: 9000 kilograms / hectare.
Cantina / Cellar
Lieviti / Yeasts: Native yeasts.
Fermentazione alcolica / Alcoholic fermentation: 14-16 days in steel, non temperature control intervention; 8-10 day maceration on the skins.
Fermentazione malolattica / Malolactic fermentation: Native bacteria right after the alcoholic fermentation.
Élevage: Large used wood; pièce bourguignonne 228 liters.
Chiarificazione, filtrazione / Clarification, filtration: Natural decant.
Zolfo / Sulphur: 50 mg/L total, 25 mg/L free.
Produzione annua / Annual production: 250 cases.
Gradazione alcolica / Alcoholic %: 12.5%.
Tappo e bottiglia / Closure and bottle:Natural cork, 750 ml Burgundy bottle.