Conti de Norcen. Marcus The Doge's wine

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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.

About us my family Conti The Norcen Nobili Counts of Feltre/Dolomites grandfather Giovanni Sambin landowner and very well known doctor my father Paolo

At the beginning of the last century he imported Italy's second Caterpillar my mother Elena Marco Psychology Professor at Padua University, Winemaker

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

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

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.

hillside we 'ask' only 5 bunches of wine of each vine.

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

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

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

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 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.

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

Terroir: yesterday and today The Marcus vines are grown on the terraced clay and limestone slopes of Mt. Versa.

Significant quantities of well-structured clay allows our wines to express all their phenolic power and body.

(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.

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.

viticulture Buried green manure thinning The grapes used for Marcus are produced with biodynamic methods which pay special attention to looking after the soil.

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.

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

viticulture: the biodynamic approach Green manure Green manure shredding Buried green manure We

500. The purpose of these operations is to promote the rapid rooting of the vines in order to

The green manure is made up of mixed cereal, fodder and legume crops including minor Beck white

It is planted in autumn and once it has grown in spring it is cut and buried in order to revive

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

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

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.

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.

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.

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'.

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

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 Our Wines The company has developed a significant history in the Bordeaux blend, becoming a reference point for this wine in his area. This achievement is recognized by national and international awards. Alongside this extensive experience the company offers new innovative wines, like Garganega vinified in 4 different types: still wine, sparkling bottle fermented, extended maceration and Passito wine.

Awards Decanter World Wine Awards 2017: Marcus 2013 Silver

2013 Gold Medal Alpe Adria Wine Awards: Francisca.

Decanter World Wine Awards 2016: Marcus 2012 Bronze Medal.

. Decanter World Wine Awards 2014: Marcus 2010 Silver Medal.

23 Awards Decanter World Wine Awards 2017: Marcus 2013 Silver Medal Co Best of Concours Mondial de Bruxelles 2017: Marcus 2013 Gold Medal Alpe Adria Wine Awards: Francisca.XI Best Passito Concours Mondial de Bruxelles 2016: Marcus 2012 Grand Gold Medal. Mundus vini 2016: Marcus 2012 Gold Medal. Decanter World Wine Awards 2016: Marcus 2012 Bronze Medal. Decanter World Wine Awards 2015: Marcus 2011 Bronze Medal.. Decanter World Wine Awards 2014: Marcus 2010 Silver Medal. Slowine 2014: Great wine Golosario: Marcus 2010 top hundred, 20th Vinitaly International Enology Awards: Marcus 2009 Gran Menzione.

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

Conti de Norcen. Marcus The Doge's wine

Conti de Norcen. Marcus The Doge's wine Conti de Norcen Marcus The Doge's wine 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