Description
History
The Poderecastagne project is part of the winemaking activities of Marinella Camerani, a leading producer in eastern Valpolicella and founder of Corte Sant’Alda. Mangiabottoni is associated with a collaboration involving L’Officina dell’AIAS, a cooperative dedicated to the social and professional inclusion of people with disabilities. Through this initiative, agricultural work and winemaking become opportunities for participation and the development of individual abilities. The vineyards are located around Mezzane di Sotto, in a hilly landscape with a long winemaking tradition. Organic vineyard management, respect for the environment and a straightforward winemaking approach reflect Marinella Camerani’s philosophy of producing authentic, expressive wines. Mangiabottoni therefore represents a distinctive expression of Valpolicella, bringing together agricultural identity, artisanal quality and social responsibility.
Grape variety
70% Corvinone, 30% Rondinella.
Vinification
The grapes come from organically managed vineyards and are harvested by hand. Alcoholic fermentation takes place spontaneously in concrete tanks, using the indigenous yeasts naturally present on the grapes. The wine subsequently matures for approximately six months in concrete, without any oak ageing. This approach preserves freshness, aromatic purity and the vibrant character of Valpolicella’s traditional grape varieties. The result is an agile, approachable red with delicate tannins and an appealing savoury quality.
Alcohol content
12%.
Tasting notes
Bright ruby red with lively crimson reflections. The nose opens with fragrant aromas of cherry, sour cherry, redcurrant and wild raspberry, complemented by delicate floral notes of violet and cyclamen. Subtle hints of black pepper, wild herbs and bitter orange peel emerge in the background. The palate is fresh, lively and harmonious, with juicy fruit supported by vibrant acidity and fine tannins. Its light structure and appealing savoury tension make it particularly enjoyable, leading to a clean, persistent finish with elegant floral and spicy nuances.
Food pairings
Mangiabottoni is a particularly versatile Valpolicella, ideal with rustic appetisers, charcuterie, crostini and medium-aged cheeses. It pairs beautifully with traditional Venetian dishes such as bigoli pasta with duck ragù, mushroom risotto and pasta with meat sauces. It is also excellent with roast chicken, rabbit, grilled white meats and roasted vegetables. Its natural freshness makes it suitable for serving slightly chilled, at around 14-16 °C, highlighting its fragrant fruit character.
Content created and optimized with the support of artificial intelligence and subject to editorial review.
