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Le Marognole - Az. Agr. Marognole di Corsi Fabio

Via Marognole, 7, 37020 Valgatara di Marano di Valpolicella (VR)

Telephone +39 349 2569347
Fax +39 045 7755114

Hall map

ProWein 2017 hall map (Hall 15): stand F41

Fairground map

ProWein 2017 fairground map: Hall 15


Eleonora Stanghellini



Our products

Product category: Veneto

Rosato Veronese IGT “el Marascar”

Classification: Rosato Veronese IGT “el Marascar”

Varietals: Corvina (80%), Rondinella (20%).

Origin: estate grown vineyards in the classic Valpolicella zone (Marano di Valpolicella valley), sited on chalky and limestone soils.

Winemaking: this wine originates from the use of the typical grapes of the classic Valpolicella hillsides. The “must” is racked after 6 hours of maceration of the grape skins and fermented at controlled temperature.

Aging: in stainless steel tanks.

Cellaring: 1,5 – 2 years.

Tasting notes: this rosè is a young wine with brilliant aromas of fresh fruit and cherry (marasca/black-sour-cherry), and a lively, delicate fruity finish.

Pairing: excellent as an aperitif. It pairs brilliantly with starters, light main courses, white meat and fish.

Serving temperature: 10° - 12° C

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Product category: Veneto

Valpolicella RIPASSO Classico Superiore DOC “i Corsi”

Classification: Valpolicella RIPASSO Classico Superiore DOC

Varietals: Corvina and Corvinone 60%, Rondinella 30%, Croatina 7%, Molinara 3%.

Origin: estate grown vineyards in the classic Valpolicella zone (Marano di Valpolicella valley, at Le Marognole locality).
The area has a very suitable exposure and is characterized by the typical stone walls called marogne in the local dialect. The soil is of chalky (calcareous) and limestone (tufaceous) origin.

Winemaking: a part of the Valpolicella Classico produced in the new season is submitted to a second fermentation on the Recioto/Amarone grape skins with the ancient “ripasso” method.
In this way we create a wine with increased content of alcohol, deeper color, more body, and tannins are more smooth and elegant. The wine is enriched with new aromas and perfumes.

Aging: 18 months in barriques and tonneaux made of French oak and used for the 3rd / 4th time.
Refining in bottles for minimum period of 3 months before selling.

Cellaring: 10 - 15 years.

Tasting notes: a wine with red-ruby color; exceptional balance of pure and balsamic perfumes and a mix of matured fruit and spices, with hints of cherry. Tannins are very well balanced, and there is a slight bitterness and a lively acidity which supports the entire structure of this wine.

Pairing: the wine is good to serve with game, red meats in general and ripe cheeses.

Serving temperature: 18° C.

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Product category: Veneto

Rosso Verona IGT“el Nane”

Classification: Rosso Verona IGT

Varietals: Corvina, Corvinone (70%), Rondinella (15%), Croatina (15%).

Origin: estate grown vineyards in the classic Valpolicella zone (Marano di Valpolicella valley, in Le Marognole locality), cultivated on morainic (glacial debris) and eocenic calcareous (very old chalky) soil.

Winemaking: Rosso  Verona  IGT “El Nane” is crafted with the lighter “appassimento style” of the best selected grapes, made in loving memory of our grandfather Giovanni, “El Nane”, who dedicated his life to the cultivation of the vines.
Grapes are handpicked then dried for a period of approximately 100 days before the crush. Then fermentation is carried out for approximately one month at a controlled temperature.

Aging: 24 months in new cask of 20 hectoliters made of French oak.

Cellaring: 10 - 15 years.

Tasting notes: It balances strength with drinkability. A dry, complex, rich wine with long finish.

Pairing: It is suitable to serve with main courses and with grilled and roasted meats. Perfect also with ripe cheeses.

Serving temperature: 18° C

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Product category: Veneto

Valpolicella Classico doc

Valpolicella Classico DOC made of Valpolicella varieties Corvina and Corvinone, Rondinella, Croatina and Molinara, submitted to a brief “appassimento” of the grapes for a maximum of 10/20 days.  Fermentation is at controlled temperature and aging lasts 8/12 months in  used casks 20 hectoliters, made of French oak.

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Product category: Veneto

Amarone della Valpolicella Classico docg "CampoRocco"

Amarone Classico della Valpolicella docg made of Corvina und Corvinone - Rondinella - Croatina, grown in the CampoRocco Vineyard in the classic Valpolicella area.
Grapes are laid in wooden crates and dried for about 150 days in the classic “appassimento” style in the open-sided building (fruttaio), then aged for 24 months or longer in new or at the most 2nd pass French oak barrels



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Product category: Veneto

Recioto della Valpolicella Classico docg "CampoGerico"

Recioto della Valpolicella DOCG Classico “CampoGerigo” made of Corvina and Corvinone , Rondinella and Croatina.
Mature grapes are carefully selected and laid in wooden crates suitable for the “appassimento” process for about 180 days.
Fermentation works at a controlled temperature, while grape skins are in the “must” throughout this process.

This is a sweet wine, with a deep, intense red color and dark violet notes, with intense aromas of ripe red fruit; it has a complex flavor that is reminiscent of mature cherries, and has an elegant,  smooth and velvety long finish.


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About us

Company details

 “Le Marognole” is a family winery founded in 2004 by Fabio Corsi who comes from a long and rich family history of cultivating native Valpolicella varietal grapes.

The winery is located on the hillsides of Valgatara, in the Marano Valley, the heart of classic Valpolicella. The vineyards are northeast of Verona, extending between the plains and the mountains around Lake Garda.

The winery name embodies the essence of the surrounding area -- Marognole, its birthplace -- and originates from the name of the typical walls of stones in this land that terrace the hillsides. In the local dialect they are “MAROGNE”!

From these hills you can enjoy wonderful panoramic views of the vineyards in the Marano Valley and history, culture and traditions. In fact, the vines originate from the deep history and vinicultural traditions of the valley. The land is ideal for the cultivation of the finest Valpolicella grapes that are hand selected for the production of remarkable DOCG wines, such as the Amarone.

The Corsi family has cultivated these vines for generations. Fabio has grown up in this family whose passion and love for their land and vines runs deep. In 2004 Fabio combined his passion with a well-defined mental image of world-class Valpolicella wines, and began producing wine under his own label. Today, Fabio personally oversees all aspects of the winery operation with the assistance of his family.

Fabio’s father, Roberto, sacrificed in order to secure this land that is perfectly suited for the cultivation of these vines. The property consists of 6 hectares of Valpolicella estate-grown varieties: Corvina, Corvinone, Rondinella, Molinara and Croatina.

Each of our vineyards has unique characteristics and qualities that they impart to the fruit. Most prestigious are the “CampoRocco” and “CampoGerico” blocks, which are 350 meters above sea level and enjoy exceptional exposure to the sun and to the cool winds.
The composition of the vineyard soil is calcareous and tufaceous, which provides optimal drainage during wet seasons along with excellent moisture retention during dry periods. In this way, the grapevines do not experience excessive variation in conditions during the seasonal changes, allowing for completion of their vegetative cycle every year without any delay or deficiency.

Our vineyards are closely monitored in every phase of their vegetative cycle; and, if necessary, some bunches are trimmed to ensure the highest quality fruit is achieved. As the vines grow, they are trained to the “pergola” method.
The harvest is carefully performed by hand.  All the family is involved so that we can be sure that the best grapes are selected for the “appassimento” process, from which Amarone “el Nane” and Recioto wines will be produced.

The “appassimento” starts during the first stage of the harvest and lasts approximately till the end of winter. During these months, the grapes rest in a period of “active lethargy”, meaning that they seem to be still but changes are taking place. In fact, by losing about 40-50% of their water content, the grapes concentrate the level of natural sugar and the pulp is enriched by new aromas and deep flavors. This gives structure, body, complex aromas and rich colors to the wines. While “appassimento” occurs naturally, during wet winters we utilize mechanical ventilators to improve the air movement in the open-sided building called the “Fruttaio”.

After the “appassimento” process, the grapes are pressed, and maceration, vinification, and refinement follow. Finally, at the end of all these meticulously managed steps, the finished wines are bottled.

Recently the vinification cellar has been equipped with a temperature control system on all the stainless steel tanks. This is critical to carefully control the fermentation and stabilization phases. The wines are transferred to French oak tonneaux and barriques for refinement and aging, and then stored in the historical cellar.

We are very pleased to guide you through the winery including the “Fruttaio” where the “appassimento” process occurs, along with the fermentation and historical cellars. Your visit will conclude with a personal tasting of our wines.  We will be pleased to welcome small groups in our tasting room. We are open all days – Sunday upon request.

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