Conti de Norcen. Marcus The Doge's wine

Transcription

1 Conti de Norcen Marcus The Doge's wine

2 Marco Sambin Marcus Marcus is a Merlot, Cabernet Sauvignon and Cabernet Franc blend with a small amount of Syrah which gives the wine's aromas an extra touch of spice and a Mediterranean feel.

3 About us my family Conti The Norcen Nobili Counts of Feltre/Dolomites grandfather Giovanni Sambin landowner and very well known doctor my father Paolo Famous Medieval History Professor at Padua University grandfather Giovanni Danieli Important Veneto tobacco grower. At the beginning of the last century he imported Italy's second Caterpillar my mother Elena Marco Psychology Professor at Padua University, Winemaker Giovanni Professor of Mathematical Logic at Padua University Michele Professor of Theatre Direction at Padua University Marta Professor of Fabric Design, Venice University Davide Isabella

4 Europa Where we are Italia

5 Who we are and what we do "agriculture is love of nature and tradition" Loredano Sinigaglia "every single day teaches us something" Marco Sambin "the land and its raw materials speak to us all the time. We have to learn to listen to nature, read the signs it gives us and keep our interference in the wine cellar to a minimum" Guido Busatto

6 Who we are and what we do. Marco Sambin, agricultural entrepreneur and Full Professor of Psychology at Padua University, combines vine growing and wine production with training young psychotherapists at the splendid estate which is the company's headquarters. Guido Busatto, agronomist and enologist, works with some eminent Italian names and has acted for several important French and Spanish companies. He has gained considerable experience in organic and biodynamic vineyard management. loves Loredano Sinigaglia, agricultural worker, keeps up the traditions of a family that has worked the land for generations. He has worked in various wine making companies in the Euganean hills. He the open air life and contact with nature. Barbara Grosoli, our communication and marketing expert who looks after the company's on and off line image, press office activities and any website and social media material. She deals with logistics and customer loyalty particularly in relation to private clients. Davide Sambin, the owner's nephew and the company's factotum. He deals in particular with foreign sales development, and the events and wine tastings that the company attends.

7 Our philosophy Ours is an 'avant-garde' tradition: we respect the land and nature we hold fast to our family traditions on this wonderful hillside we 'ask' only 5 bunches of wine of each vine. We produce half a bottle per plant for three hectares of vineyard, favouring quality over quantity

8 The Area: the Veneto region The Veneto region has 4 wines of controlled and guaranteed designation of origin (DOCG), 26 wines with a protected designation of origin (DOC) and 8 typical geographical indication (IGT) wines. Veneto s DOCG wines: Bardolino Superiore DOCG wine Fiori d Arancio DOCG wine Recioto di Gambellara DOCG wine Recioto di Soave DOCG wine Soave Superiore DOCG wine Veneto s DOC wines: Amarone della Valpolicella Arcole DOC wine Bagnoli di Sopra DOC wine Bardolino DOC wine Bianco di Custoza DOC wine Breganze DOC wine Colli Berici DOC wine Colli di Conegliano DOC wine Colli Euganei DOC wine Padovano s Corti Benedettine DOC wine Garda DOC wine Lison Pramaggiore DOC wine Lugana DOC wine Merlara DOC wine Montello e Colli Asolani DOC wine Monti Lessini DOC wine Piave DOC wine Prosecco di Conegliano e Valdobbiadene DOC wine Riviera del Brenta DOC wine Recioto di Soave DOC wine San Martino della Battaglia DOC wine Soave DOC wine Valdadige DOC wine Valpolicella DOC wine Vicenza DOC wine Vin Santo di Gambellara DOC Veneto s IGT wines Alto Livenza IGT wine Colli Trevigiani IGT wine Conselvano IGT wine Vino delle Venezie IGT Marca Trevigiana IGT wine Provincia di Verona IGT wine Vallagarina IGT wine Veneto IGT wine

9 THE AREA: the Euganean Hills The Euganean Hills are around 60 kms west of Venice and 80 kms east of Verona inside the Regional Park of the Euganean Hills, a nature park of nearly 19,000 hectares. The hills are volcanic in origin, conical in shape and rise like an oasis from the Po plains. The height of most of the vineyards ranges from 50 to 300 metres above sea level. The soil has been formed by the breakdown of volcanic trachyte rocks into a particularly rocky soil and it is well drained and rich in minerals. Our climate is Continental-Mediterranean and it is influenced by the vicinity of the Adriatic sea which tempers winter temperatures. Rainfall levels are good at around 600 to 800 millimetres per year. This combination of soil type and climatic factors makes the Euganean Hills particularly well suited to top quality wine production.

10 THE AREA: the estate The company's estate is in Valnogaredo in the Regional Park of the Euganean Hills. The estate consists of 4 hectares (of which 3 are under vine) which dominate a wonderful green valley covered with vines and olives. It is a typically Mediterranean landscape with cypresses, broom and almond trees fringing the estate. Villa Contarini in Valnogaredo

11 The estate

12 The estate

13 Terroir: yesterday and today The Marcus vines are grown on the terraced clay and limestone slopes of Mt. Versa. It is a southern slope, south, south-west facing at between 50 and 100 metres above sea level with white shales and intrusions of rosso ammonitico and pure limestone rich in flint stratifications. Significant quantities of well-structured clay allows our wines to express all their phenolic power and body. Between 130 million in the Cretaceous - and 50 million years ago sedimentary rocks of marine origin were deposited here and, from top to bottom, the stratigraphic sequence shows limestones, shales (biancone and red shale) and marls. The white shale or biancone facies, a rather fine-grained, friable rock, is distinctly visible from the company's headquarters. It allows the vine roots to penetrate deep into the earth which increases the plant's ability to absorb minerals. The high exchange surface of the shale means it can be worked like a sponge. It absorbs and releases the water needed by the vine roots. Past and present soil type The soil has been formed over millions of years beginning with the limestone bedrock which weathering agents and microbial activity got to work on. The soil of Sambin s vineyards is now mainly made up of rocky limestone soil (friable biancone) with sub-alkaline PH and considerable amounts of active limestone. Typically a light sandy soil, it has optimal quantities of clay (20%) which is of fundamental importance for water reserves and gives the wines power and length on the palate. A hillside site is of fundamental importance in draining excess water from the terraces and a position half way up the hillside ensures that the water needed by the plants is retained. Furthermore, a south, south-west facing slope provides optimal sunlight for the plants' entire growing season and for the ripening of the grapes and particularly those with greater phenolic complexity such as Cabernet Sauvignon and Cabernet Franc. In the evening cool breezes blow into the valley from the north along the southern slopes of Mt. Versa. An ideal range in temperatures between day and night is thus guaranteed and this ensures optimal aromatic and phenolic ripening of the grapes. Rainfall levels are mediumlow at around mm a year. In the dryer seasons rescue irrigation is thus necessary.

14 Terroir: yesterday and today Marco Sambin began producing Marcus in 2002 on an abandoned farm site. He worked the land, built a magnificent estate removing the old vines and planting new ones. Together with Guido Busatto, agronomist and enologist, he learnt to select the most suitable cuttings for his land, to plant, train and tend them in order to obtain the best terroir. He looks after them with the maximum care and attention day after day and uses only natural products.

15 viticulture Buried green manure thinning The grapes used for Marcus are produced with biodynamic methods which pay special attention to looking after the soil. The Merlot, Cabernet Sauvignon and Cabernet Franc vines, with a small addition of Syrah, are trained with the spurred cordon system with a density of around 9000 plants per hectare. Exclusively manual working methods are used at every stage: low impact pruning, green work, planning, thinning and harvesting. Fertilisers are used in homeopathic doses with dairy cattle manure. Prevention is biodynamic with small quantities of copper and sulphur and innovative preparations based on macerated plants and essential oils to strengthen plants' natural defences. In the green period of the physiological cycle - April to October vines water requirements range from 60 mm a month in the first phase to a few dozen in the pre-harvest period. Very mild water deprivation stress after veraison is necessary but should not be excessive. In the event of mild to serious water deprivation controlled rescue irrigation is required (variable quantities once a week from the end of June to the beginning of August). Yield per plant is naturally low and requires only targeted thinning where circulation of air around the bunches is needed. Each single plant carries 4-6 bunches on average with an average yield of around 500 grams of grapes. Bush training method

16 viticulture rescue irrigation Leaf removal by hand Grapes exposed to the sun after leaf removal Veraison Marcus grapes thinning

17 viticulture: the biodynamic approach Green manure Green manure shredding Buried green manure We have been concentrating on the biodynamic approach since 2011 using green manure and Preparation 500. The purpose of these operations is to promote the rapid rooting of the vines in order to optimise the 'terroir' effect. The green manure is made up of mixed cereal, fodder and legume crops including minor Beck white pea, white oat, rye and mustard which forms grass full of colours and aromas. It is planted in autumn and once it has grown in spring it is cut and buried in order to revive the soil of the vineyard. A part remains on the surface and has a mulching effect on the soil adding precious nutritional substances to our vineyards. Green manure shredding and burial

18 viticulture: the biodynamic approach Making Preparation 500 Spraying Preparation 500 Immediately after sowing the green manure we spray with Preparation 500 in accordance with the dictates of the biodynamic approach. This is a mixture based on cow manure which is buried for six months in cow horns. This process changes the composition of the cow manure which is transformed into a material which is very similar to forest humus and adds vital nutrients to the soil. Preparation 500 is boosted by a period in barrique and then spread onto the ground in order to transmit life energy to it. In this way the work of the soil s good microbes gets a huge boost. This biodynamic preparation enhances still further the ability of the vines roots to penetrate deep into the earth and increases the terroir effect over the years.

19 The harvest and the winery harvest Harvest cart Fermentation in steel Harvesting is done by hand from the beginning to the end of September according to grape variety and year. Each grape variety is picked in a single day and put into small crates. Bunches with unripe or under developed grapes or those with ripening or other defects, such as insect, bird, wild boar or other animal damage, are hand selected in the 'harvest cart'. The grapes are pressed within two hours of being harvested. The Marcus grapes are then put through a destemmer-crusher and flow into a fermentation vat. Fermentation is in steel at controlled temperatures between 27 and 28 degrees and maceration times vary according to the grape variety from 10 to 18 days with frequent punching down, delestage and pumping over. The fermentation phase involves a pied de cuve and is performed entirely with natural yeasts with the aim of enhancing the terroir and vintage effects. Once the maceration is complete the grape must is drained and delicately pressed. Immediately after racking - i.e. removal from the vats after fermentation - each type of wine (Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah) is put into separate first and second passage French oak barriques for ageing using fine grained woods assembled from different forests. Here the malolactic fermentation takes place spontaneously. In order to preserve the full flavoured fruity and mineral characteristics of the grape varieties themselves the wine is racked more or less often according to the vintage. After 12 months the single grape varieties are ready to be assembled (blended). In the final phase the wine is placed in steel for a few months and then, after mild clarifying with egg white, it is bottled and left to rest for a further ageing period of a minimum of 6 to 12 months.

20 Tasting events We organise wine and food events where we like to prepare food with natural ingredients match with the house s wines.

21 Our wines

22 Marcus 2011 Decanter World Wine Awards 2014: Bronze Medal Annuario dei Migliori Vini d Italia 2014 di Luca Maroni: 90/100, Concentration: 32 Balance: 29 - Quality: 29 Gambero Rosso: 2 glasses Guida oro I vini Di Veronelli: 2 stars, 86/100 Great Wine Technical info Retail name: Marcus, IGT delle Venezie red wine Grape varieties: Cabernet Sauvignon 50%, Merlot 30%, Cabernet Franc 15%, Syrah 5% Soil: limestone-clay, south and south west facing Position: hill terraces Vine density: 1.70/1.60 x 0.70/0.60 Training system: spurred cordon/vertical trellised and head pruned bush training system Plants per hectare: Harvest: by hand with grape selection in the 'harvest cart' Picking time: from the beginning to the end of September Vinification: in steel with frequent punching down, delestage and pumping over. Fermentation times and temperatures: controlled temperatures of degrees depending on vintage and individual grape varieties for months depending on grape variety Ageing: New and 1st passage French oak barriques for 12 months Annual production: 6300 bottles. Available in 0,75, 1,5 and 3 lt bottles. Tasting notes: the first notes recall the warm season of 2011 with a distinct ripe cherry hint. Then, raspberry and balsamic hues such as mint and liquorice, garrigue and slate. On the palate it is deep and austhere, with graphite and cassis, bell pepper and flint; juicy and succulent with firm but lovely integrated tannins.

23 Alter 2013 New entry 2015 Alter is the result of young vines. It s our second wine, the Marcus little brother still developing. Technical info Retail name: Alter, IGT delle Venezie red wine Grape varieties: Sauvignon 65%, Cabernet Franc 35%, Soil: limestone-clay, south and south west facing Position: hill terraces Vine density: 1.70/1.60 x 0.70/0.60 Training system: spurred cordon/vertical trellised and head pruned bush training system Plants per hectare: Harvest: by hand with grape selection in the 'harvest cart' Picking time: from the beginning to the end of September Vinification: in steel with frequent punching down, delestage and pumping over. Fermentation times and temperatures: controlled temperatures of degrees depending on vintage and individual grape varieties for months depending on grape variety Ageing: 1st and 2 nd passage French oak barriques for 12 months Annual production: 4000 bottles. Available in 0,75 lt e 1,5 lt botlles Tasting notes: Bright ruby red. The nose delivers notes of wild red berries such as raspberries and strawberries, along with blackberries and cassis in the backstage altogether sustained by aromatic herbs, green pepper and graphite. On the palate it is juicy and soft, with light but firm and well integrated tannins.

24 Le Femminelle 2013 New entry 2015 It s another new entry; it is obtained by the fermentation of the second fruit growth. Technical info Retail name: Le Femminelle, IGT delle Venezie Cabernet Sauvignon Grape varieties: Sauvignon 65%, Cabernet Franc 35%, Soil: limestone-clay, south and south west facing Position: hill terraces Vine density: 1.70/1.60 x 0.70/0.60 Training system: spurred cordon/vertical trellised and head pruned bush training system Plants per hectare: Harvest: by hand with grape selection in the 'harvest cart' Picking time: from the beginning to the end of September Vinification: in steel with frequent punching down, delestage and pumping over. Fermentation times and temperatures: controlled temperatures of degrees depending on vintage and individual grape varieties for months depending on grape variety Ageing: In steel, oak barriques for 6 months and bottle Annual production: 700 bottles. Available in 0,75 lt botlles Tasting notes: It shows a deep red/violet colour; on the nose gives notes of musk, underwood, wet earth and red fruits. Mouth is spicy, rich and austhere

25 The single variety 2012 For the lovers of Marcus wine a great new: the Cabernet Sauvignon, Merlot and Cabernet Franc. David, Micael e Paulus are great name wine of terroir. Available in limited edition Technical info Retail name: David, Delle Venezie IGT Cabernet Sauvignon Micael, Delle Venezie IGT Merlot Paulus, Delle Venezie IGT Cabernet Franc Grape varieties: David, Cabernet Sauvignon 100%, Micael, Merlot 100%, Paulus, Cabernet Franc 100% Soil: limestone-clay, south and south west facing Position: hill terraces Vine density: 1.70/1.60 x 0.70/0.60 Training system: spurred cordon/vertical trellised and head pruned bush training system Plants per hectare: Harvest: by hand with grape selection in the 'harvest cart' Picking time: from the beginning to the end of September Vinification: in steel with frequent punching down, delestage and pumping over. Fermentation times and temperatures: controlled temperatures of degrees depending on vintage and individual grape varieties for months depending on grape variety Ageing: New and 1st passage French oak barriques for 16 months Annual production: Limited edition. Available in 0,75, 1,5 lt botlles

26 Isabel 2014 In previous vintages: 88/100 Luca Maroni I vini Di Veronelli: Great wine Gambero Rosso: 1 glass Technical info Retail Name: Isabel, Delle Venezie IGT Rosé Grape varieties: Merlot 100% Soil: limestone-clay, south and south west facing Position: hill terraces Vine density: 1.70/1.60 x 0.70/0.60 Training system: spurred cordon/vertical trellised and head pruned bush training system Plants per hectare: Harvest: by hand with grape selection in the 'harvest cart' Picking time: from the beginning to the end of September Vinification: in steel with frequent punching down, delestage and pumping over. Ageing: 9 months in steel and 6 months in bottle Annual production: 1150 bottles, avalaible in 0,75 lt bottles. Tasting notes: It s our rosé composed of the bleeding of 100% Merlot grape. Dark pink, whith onion skin hues. Cherries, strawberries, light oak nuances on the nose. The palate is refreshing, with lovely juicy acidity, heraceous and balsamic hints. The after taste delivers yeasty and spicy flavours.

27 Martha 2013 Martha is a white sparkling sur-lie wine. Technical info Retail Name: Martha, Delle Venezie IGT Garganega sparkling wine Grape varieties: Garganega 100% Soil: limestone-clay, south and south west facing Position: hill terraces Vine density: 1.70/1.60 x 0.70/0.60 Training system: spurred cordon/vertical trellised and head pruned bush training system Plants per hectare: Harvest: by hand with grape selection in the 'harvest cart' Picking time: from the beginning to the end of September Vinification: in steel with frequent punching down, delestage and pumping over. Fermentation times and temperatures: maceration on the skins for about 6 days max temperature of 20 C; Ageing: 9 months in steel and 6 months in bottle Annual production: 800 bottles, avalaible in 0,75 lt bottles. Coming soon: 1,5 lt bottles Tasting notes: Martha is a white sparkling sur-lie wine. It s a challenge to produce a sparkling white wine in a world composed by red wines in Sambin s farm. It s a natural wine that is doing the fermentation in the bottle. A complete white wine, for its freshness and naturalness genuine.

28 Martha.due 2014 New entry 2015 The new entry 2015 white wine: Martha.due is a still Garganega fermented in red, that means the fermentation has been conducted with all the skins in the juice, like a red wine. Technical info Retail Name: Martha.due, Delle Venezie IGT Garganega Grape varieties: Garganega 100% Soil: limestone-clay, south and south west facing Position: hill terraces Vine density: 1.70/1.60 x 0.70/0.60 Training system: spurred cordon/vertical trellised and head pruned bush training system Plants per hectare: Harvest: by hand with grape selection in the 'harvest cart' Picking time: from the beginning to the end of September Vinification: in steel with frequent punching down, delestage and pumping over. Fermentation times and temperatures: maceration on the skins for about 6 days max temperature of 20 C; Ageing: 9 months in steel and 6 months in bottle Annual production: 450 bottles, avalaible in 0,75 lt bottles. Tasting notes: Golden yellow along with greenish hues. The nose offers yeasty notes, wild flowers such as helichrysum and brooms, lavander, wisteria, yellow apples, bitter orange skins. On the palate it is juicy and refreshing, briny and grippy due to the tannins. The aftertaste delivers again yellow fruits and garrigue.

29 Coming soon Barbarossa From the cluster thinning of Merlot, the grapes is harvested and vinificated both in rosè sur lie and in red wine. The result is Barbarossa wine vintage 2015: the new entry for 2016 in Sambin s house both in the Sparkling and still wine versions.

30 Marco Sambin s wine Older vintages

31 Isabel 2013 Annuario dei Migliori Vini d Italia 2014 di Luca Maroni: 88/100 Concentration: 31 - Balance: 29 - Quality: 28 Guida oro I vini Di Veronelli: 85/100 Great wine Gambero Rosso: 1 glass Technical info Retail Name: Isabel, Delle Venezie IGT Rosato Grape varieties: Merlot 100% Soil: limestone-clay, south and south west facing Position: hill terraces Vine density: 1.70/1.60 x 0.70/0.60 Training system: spurred cordon/vertical trellised and head pruned bush training system Plants per hectare: Harvest: by hand with grape selection in the 'harvest cart' Picking time: from the beginning to the end of September Vinification: in steel with frequent punching down, delestage and pumping over. Fermentation times and temperatures: controlled temperatures of degrees depending on vintage and individual grape varieties for months depending on grape variety Ageing: 9 months in steel and 6 months in bottle Annual production: limited edition Tasting notes: Isabel is a rosè, fresh and light for an aperitif or it is ideal as a wine for meal time. The Rosato is composed of the bleeding of 100% Merlot grape harvested by hand. A structured rosè for lovers of this grape variety.

32 Marcus 2010 Decanter World Wine Awards 2014: Silver Medal, 90-95/100 Golosario: Marcus top hundred, one of the best 100 wines of Italy Slowine 2014: GrandeVino Great Wine (only 140 great wines in Italy) I vini Di Veronelli: 3 stars, 91/100 Excellent Wine Annuario dei Migliori Vini d Italia 2014 di Luca Maroni: 88/100 Gambero Rosso: 2 glasses Technical info Retail name: Marcus, IGT Grape varieties: Cabernet Sauvignon 50%, Merlot 30%, Cabernet Franc 15%, Syrah 5% Soil: limestone-clay, south and south west facing Position: hill terraces Vine density: 1.70/1.60 x 0.70/0.60 Training system: spurred cordon/vertical trellised and head pruned bush training system Plants per hectare: Harvest: by hand with grape selection in the 'harvest cart' Picking time: from the beginning to the end of September Vinification: in steel with frequent punching down, delestage and pumping over. Fermentation times and temperatures: controlled temperatures of degrees depending on vintage and individual grape varieties for months depending on grape variety Ageing: New and 1st passage French oak barriques for 12 months Annual production: 6000 bottles Tasting notes Vintage with regular and well distributed rainfall throughout the season. Relatively high temperatures, above local averages, produced evenly ripened grapes without requiring rescue irrigation and with good average yield per vine. The various grape varieties were harvested at the expected time: from the beginning until the 15th of September for the Merlot, Syrah and Cabernet Franc and around the 25th of September for the Cabernet Sauvignon. The wine is a good bright red in colour with hints of purple and a still distinct rim. There are balsamic notes and hints of strawberry jelly, eucalyptus, pine needles and smoke but also meat, pencil lead and leather on the nose. On the palate the acid balance reveals a rather young wine partly because of the rather cool year. The main fruit is still strawberry and cherry with darker notes of macquis, juniper, a hint of asphalt and pencil lead once again. The silky but not completely unfurled tannins show a certain youth and potential to last a long time in the bottle.

33 Marcus th Vinitaly International Enology Awards: Marcus won a Special Mention I vini Di Veronelli: appears in the guides for the first time with a score of 90/100 Annuario dei Migliori Vini d Italia 2014 di Luca Maroni: Marcus appears in the guides for the first time with a score of 89/100: Concentration 32. Balance 29. Quality 28. Gambero Rosso: Marcus was presented for the first time and was included in it immediately: a two glass award for Marcus! Slowine: Marcus was included in the guide for the first time. Technical info Retail name: Marcus, IGT Grape varieties: Cabernet Sauvignon 50%, Merlot 30%, Cabernet Franc 15%, Syrah 5% Soil: limestone-clay, south and south west facing Position: hill terraces Vine density: 1.70/1.60 x 0.70/0.60 Training system: spurred cordon/vertical trellised and head pruned bush training system Plants per hectare: Harvest: by hand with grape selection in the 'harvest cart' Picking time: from the beginning to the end of September Vinification: in steel with frequent punching down, delestage and pumping over. Fermentation times and temperatures: controlled temperatures of degrees depending on vintage and individual grape varieties for months depending on grape variety Ageing: New and 1st passage French oak barriques for 12 months Annual production: 2800 bottles Tasting notes: A vintage with abundant rainfall in spring, hail at the pre-veraison phase and a certain ripeness and heat at harvest time. Production was limited as a result of the selecting out of hail damaged grapes at harvest time. High alcohol levels are a feature of this vintage together with seductive fruitiness and extremely silky tannins which, though perhaps un-classical in terms of Bordeaux style austerity, makes for a distinctly Mediterranean wine. Youthful, purplish rim, an intense, ripe nose with balsamic nuances and hints of garrigue and ash. Hints of Mediterranean macquis characteristic of the Mt. Versa area emerge distinctly for the first time. The high alcohol is noticeable on the palate but is tempered by the context of a warm, rounded, typically Mediterranean wine with nuances of cherries in alcohol. It is a silky, elegant, extreme wine with persistent, well rounded tannins. A complete vintage.

34 Marcus 2008 e 2007 Marcus 2008 Tasting notes A vintage of comparable ripeness to 2006 and more productive (the vines were more balanced) with less over ripening of the grapes. For the first time rescue irrigation was used methodically for a more complete and even ripening of the grapes. The wine has slightly higher acidity than the 2006 vintage and an aromatic freshness which ensures a long life in the bottle. Purplish rim, intense nose with nuances of raspberry and blueberry, mint and sage with acidic and balsamic freshness. Notes of garrigue emerge clearly on the nose for the first time in this vintage with rosemary standing out in particular. On the palate it is hugely fruity and fullbodied with notes of fresh raspberry and wild berry jam, balsamic nuances of conifer and fern as well as closeknit, dense and perfectly silky tannins. The bottle does justice to such a supple and youthful vintage. Annual production: 2700 bottles Marcus 2007 Tasting notes It was a complex year with low rainfall and high temperatures in August and very low yields - around 300 grams per vine - as a result of low bunch weight. The harvest was much earlier than usual, at the end of August for the Merlot and around the 20th of September for the Cabernets. A certain water deprivation stress produced grapes with high sugar concentration but with phenolic ripening which was challenging at harvest time. It was the most difficult production year to date with distinct acidity and aroma development which was not comparable with more complete vintages. In any case, the wine is elegant in the glass. The core of the wine is still purplish and ruby red and the impact on the nose is immediate, lactic. In the mouth high acidity brings out mildly acidic red fruits (blackcurrants, unripe raspberries). Its main feature is the acid-fruit combination which is slightly more straightforward as compared to other vintages. Annual production: 3200 bottles

35 Marcus 2006 e 2005 Marcus 2006 Tasting notes: The perfect ripening of the grapes made this vintage our emblem year. The harvest took place around 7-8 September for the Merlot, 20 September for the small quantity of Cabernet Franc in the blend and lastly 8 October for the Cabernet Sauvignon which was slightly over-ripened was a complete, mature vintage with even weather patterns, well-distributed rainfall useful in the ripening of the grapes and, as in the previous year, there was no need for irrigation. Still intense rim with a touch of garnet. On the nose mixed berries and blueberry predominate with hints of raspberry. Greater intensity than 2005 with balsamic, sweet leather and tar nuances. Fruit predominates on the palate with blueberry and raspberry and hints of mint and coffee. The tannins are silky and perfectly rounded. Annual production: 3500 bottles Marcus 2005 Tasting notes: It was a rainy year including in the pre-harvest period. The Merlot and Cabernet Sauvignon (at the time Cabernet Franc was not present in the blend) initially seemed slightly tannic and vegetal. Over time, however, it rounded out and a classic vintage emerged which could not be described as potent but was certainly elegant and austere in the Bordeaux style. The core of the wine is ruby red with hints of garnet. On the nose it is slightly gamy with hints of sweet leather, orange peel and red fruit such as cherry and raspberry. The sweet fruit is there on the palate too but with greater austerity, balsamic, cedar wood and oriental spice nuances, a dry finish and well rounded but noticeable tannins. Annual production: 900 bottles

36 Thank you Marco Sambin s farm Fattorelle 20/a street, Valnogaredo (Padua, Italy) comunicazione@vinimarcus.com cell