The history of the Azienda Agricola Cottini Marco is a story rooted in time, born in the early 30s from the skilled hands of the grandfather who with the production of the first bottles, mainly intended for personal consumption, began a long tradition that led to the Cottini family to turn their passion into a real job as wine producers. We are in Fumane, in the heart of Valpolicella, the historic production area of Recioto and Amarone. The company, in its 15 hectares in total, reflects the identity of Marco who, together with his wife Renata and daughter Carlotta, manages all stages of the production chain with love and dedication, giving life to the great classics of Valpolicella, nevertheless granting himself the delight of some wines of Lake Garda, light and fresh, and other indigenous products. What really distinguishes the Cottini company is the particular attention to grapes. This apparently banal concept is actually the secret of the incredible quality of Cottini Marco wines. Every good wine can only come from a great vineyard!
The grapes are dried in a modern loft where it is possible to carry out a perfect control of humidity and temperature. Fermentation takes place in steel tanks controlled by a refrigeration system which, through the programming of pumping over, favors a better extraction of the noble parts from the skins. The shape of the fermenters allows the extraction of the pomace by gravity without the aid of mechanical shovels. The aging process takes place in the cellar where there are oak or tenneaux barriques. Aging in oak barrels promotes micro-oxygenation which, together with the tannins released by the wood, give the wine a more decisive color and a more evolved body. The bottling line consists of a bottling machine with capper, capper and labeling machine. Furthermore, the bottling and storage room is thermally controlled to keep the bottles at an adequate and constant temperature.