# Marne 180 Amarone della Valpolicella DOCG (2020)

- **Producer:** Società Agricola F.lli Tedeschi s.r.l.
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella, Rossignola, Oseleta, Negrara, Dindarella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 16.5%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, blackcurrant, violet, black pepper, liquorice, vanilla, cloves, cedar, chocolate, smoke, dried fig, prune, leather, tobacco, forest floor

## About this wine

Marne 180 is a benchmark Amarone della Valpolicella crafted by the historic Tedeschi family, whose winemaking roots in the Veneto region date back to 1630. The name 'Marne' refers to the marl (clay-limestone) soils of the vineyards, while '180' represents the 180-degree southwest-to-southeast exposure of the hillside parcels. This optimal orientation ensures the grapes receive ideal sunlight and ventilation. Unlike modern trends toward overly sweet, jammy styles, Tedeschi focuses on a classic, structured, and terroir-driven expression that balances power with remarkable vertical freshness.

## Interesting facts

- The name 'Marne 180' highlights its marl clay soils and the 180-degree sun exposure of its hillside vineyards.
- The Tedeschi family has been making wine in Veneto since 1630 and pioneered single-vineyard Cru classifications in the region.
- Grapes lose up to 40% of their weight during the four-month appassimento drying process, concentrating sugars and flavors.

## Food pairing

This full-bodied, high-alcohol, and intensely flavored Amarone requires equally robust and rich dishes. The wine's high acidity cuts through the fat of slow-cooked meats and rich stews, while its firm tannins pair beautifully with the protein structure of game and aged cheeses. The subtle residual sweetness also complements the savory-sweet profile of dark chocolate or reduction sauces.

## Wine making process

The grapes are hand-harvested in late September and early October, then undergo the traditional 'appassimento' process, drying for approximately four months in temperature and humidity-controlled rooms (fruttaio) where they lose 30–40% of their weight. Slow fermentation and maceration take place in stainless steel tanks for 40 to 60 days. The wine is then aged for 36 months in large Slavonian oak casks, ensuring subtle, well-integrated oak influence, before being bottled unfined and refined for an additional six months.