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Our wines




Alta Valpolicella Marano

Production area

Hills of Alta Valpolicella Classica, north-west of Verona, Veneto

Order our wines

The philosophy of our farm favors the craftsmanship and high quality of every single bottle of wine.

Each bottle is numbered and unique : for this reason, we must check each order and quantity before sale based on the vintage and type requested.

Il caveau Santa Maria Valverde

Variety of vines

Corvina, Corvinone 60%

Rondinella 20%

Molinara 5%

Oseleta 15%

on traditional pergola of artisanal vine


500 meters above sea level, on a land of ancient disintegrating lavas in the cru sub-area called Purano. At one time only Amarone was produced on these hills, then the disciplinary in 1967 extended the production of Amarone to the plain as well.

Age of the vineyard

More than 20 years

Yield of grapes / plant

1,5 Kg bunches / plant

Soil type

Basalt of volcanic origin, soil very rich in minerals, terraced on ancient dry stone walls of more than 200 years (called "marogne" in Veneto) facing south planted with a density of 5290 vines per hectare.


First part of October. Manual harvest with manual selection of the grapes.

Pressing and Maceration

Soft pressing and slow maceration.


Slow natural fermentation with indigenous natural yeasts. Malolactic fermentation carried out naturally


Closely adhering to the Valpolicella tradition, with indigenous yeasts. Controlled temperature, fermentation in steel vats for 15 days with daily pumping over and three delestages, vinification with free-run must only, strictly without the addition of MCR. Natural malolactic fermentation, followed by fermentation in 500 liter wood. French oak, young and aged, 20 days of daily pumping over, two delestages.


Tonneaux 500 lt. for 1 year, 1 year in the bottle in the cellar


4000 bottles in all per year, numbered from 1/4000. Capacity 750 ml. The glass called Bordeaux bottle has a significant weight (750 gr.) In order to better preserve the wine from thermal and light shocks. Suitable for long aging wine.

Alcohol content

14.50% vol.

Analytical data

Ph 5.71

Extracts 29.10 d / l

Sugars 6 g / l


The cork is made of Italian cork from the cork oak forests in Sardinia (from the Latin suber, similar to the Greek syphar, wrinkled leather, natural insulating material par excellence, which has always been used for capping jars and containers for drinks and food, ointments and perfumes, to isolate the walls and roofs of the domus, and also as containers for serving dishes to diners). Cap length: 45mm.


80 calories per glass


Ruby red with violet reflections




Hints of red fruits and blackberry (secondary plum, raspberry, cherry) green and white pepper (given by the Molinara grape) both on the nose and on the palate. Pansy scent.

Caramel, toasting and vanilla (given by aging in French oak barrels).


Complexity that from the nose is confirmed in the mouth, with further spices and a slightly savory finish that recalls the mineral and spice of black pepper

Typical combinations

Thanks to its elegant and fine structure it goes very well with both elaborate red meats, such as stewed or braised, and white, with fresh and aged cheeses, blue cheeses, of both cow and goat origin, but also as an accompaniment to sweet flavors such as chocolate both sweet and bitter.


The wine will maintain its characteristics for 10-12 years kept at a constant temperature from 14 ° to 16 ° and not exposed to light sources

Estimated ecological footprint

Average value 1.04 CFP CO2 / kg for 0.75 lt. quantity

Service temperature

16 °

Bottles produced

4,000 / year, numbered

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