Marinella Camerani taught herself grape growing and winemaking from scratch, in vineyards that came with a weekend home her father had acquired. Through decades of hard work, traditional winemaking methods and an unwavering commitment to biodynamic viticulture, she has brought Corte Sant`Alda from deep obscurity to recognition as one the premier Valpolicella producers. Honouring her dedication, the Italian food and wine guide Gambero Rosso named her Italian Winemaker of the Year in 2025.
The Corte Sant`Alda vineyards are high in the hills, with a breathtaking backdrop of the Dolomites. They teem with life. `It`s true,` Marinella says, `the grass in our vineyards is a bit too high, but for me this is a sign of life. You can see colours, smell scents... of mint, arugula, chamomile. I can`t believe that all this would be dangerous for the vines.`
Ca Fiui is Marinella`s fresh, crunchy, sour-cherry Valpolicella. It`s a style that can work well chilled. Recioto is the traditional sweet local style of red, fermented from grapes that have been dried after harvest. Marinella`s works a treat with chocolate, or walnuts and blue cheese. Amarone is also produced from raisined grapes, but this time allowed to ferment to full dryness, leading to a powerfully complex wine. Marinella used to label her Amarone Valmezzane, after the valley where the grapes are grown; but since the consorzio has disallowed geographical subzones in wine names, she now calls it Val**zzane (the stars being her two-fingered salute to the consorzio). And Campi Magri is her excellent Ripasso. Ripasso is an intermediate style between Valpolicella and Amarone. fresh Valpolicella is re-fermented on the skins of Amarone grapes, after they have finished fermentation, adding extract, alcohol and complexity. (NT 11/03/26)
