The Marion agricultural firm, situated in the uncontaminated valley of Marcellise to the East of Verona, is a small, family-run business managed by Stefano Campedelli, together with his wife Nicoletta and brother Marco. The firm's philosophy is centred on constant care and attention during all phases of wine production, starting first and foremost from the running of the vineyards, organised along strict lines to achieve maximum protection for the natural balance of the plants. The vines are situated in a foothill area with plenty of sunshine and have partly been reconverted to guyot, a plant training system which enables a higher quality grape yield to be achieved. Ability, perseverance and hard work are the factors which have enabled this firm to produce wines such as Valpolicella Superiore, Amarone, Cabernet Sauvignon and Teroldego, fine-bodied wines with personality, able at the first sip to express that "terroir" which few producers are able to exalt to the full.
The firm's premises are located in a splendid, fifteenth century country villa which once belonged to the Counts Marioni, large landowners in the Verona area. The Campedelli family acquired the property in 1988, but only after a long period of renovation on the old building, when the surrounding countryside was also cleared and reorganised, were vines first planted. Initially the production went to the Cantina Sociale di Colognola ai Colli, until 1994 when the owners sensed the potential of the land together with the micro-climate of the area and, encouraged by Celestino Gaspari, decided to experiment with their own independent, quality production.
This was the start of the Azienda Agricola Marion, the term used by local inhabitants for the village which was the home of this noble Estate The new complex includes only six of the total of seventeen hectares and from 1999, which marks the first year of own label marketing, to the present production averages around 25,000 bottles a year, winning the appreciation of an ever-demanding market right from the outset.
There are various ways of partial drying but we are sure that the traditional method is still the most effective for achieving the best results. Our grapes are carefully selected on the vine and then harvested and placed in small wooden boxes which are subsequently transferred to well-aired rooms called "fruttai" in Italian. This is where the bunches are further selected before being placed for a resting period on our traditional "arele", which are low wooden racks lined with bamboo mats. The main aspect of the grape appassimento process, which can last from two to four months, is the drying of the grapes, which consequently leads to an increase in the sugar content and the extracts in general.