Roccolo Grassi is a remarkable Veneto success story. Prior to 1998 the grapes from the family estate were sold to the local Coop; since then youthful owner/winemaker Marco Sartori has quckly established the domaine as one the greatest producers of Valpolicella and Soave, even inviting comparisons with the grand master of Veneto, Romano dal Forno.

Thirty-two acres of vines (22 acres of red varieties and 10 of white) produce a total of 38,000 bottles - less than 3,200 cases of 5 different wines: Soave, Soave Recioto, Valpolicella Classico Superiore, Amarone, and Valpolicella Recioto. Each wine is vineyard-specific, with different grape varieties matched with soils, elevation, and exposure.

A visit to the modest tasting room reveals both Marco's inspiration and his high aspirations: the shelves are lined with prized empty bottles of Petrus, Latour, La Tache, and Chave Hermitage. Winemaking is an enlightened combination of tradition and innovation, for example combining new technology for temperature control during fermentation and careful ageing in large old French and Slovenian oak casks. The idea is that new technology is only ever used when it is seen to enhance traditional practices and preserve the native wine styles of the Veneto.

The Amarone is harvested in small boxes, 6-7 kilos each, and after fermentation spends 3 years in French barriques (40% of which are new) and a further aging of 1 year in bottle. 

The Valpolicella Superiore undergoes the same careful selection in the vineyards, however, 25% of the fruit is dried for 20 days and blended with fresh fruit after fermentation.  The wine spends 20 months in French barriques.  The result is an incredibly structured wine that is profoundly Ripasso-like.

These are beautifully structured, very serious wines that always reflect Marco Sartori's passionate commitment to the indigenous grape varieties and the winemaking traditions of the Veneto. They are superb value for money.