Marzemino has been cultivated in northern Italy for several centuries, with its earliest mentions in Trentino and Veneto. Its fame peaked in the eighteenth century when it was celebrated for producing perfumed, elegant red wines. This reputation was immortalised in Mozart’s Don Giovanni, where the title character famously requests a glass of “eccellente Marzemino” just before his demise. During the nineteenth and twentieth centuries, Marzemino’s popularity declined due to disease susceptibility and inconsistent quality. Today, it survives in select areas of Trentino, Alto Adige, Lombardia, and Veneto, where producers are working to revive its identity through better viticulture and modern winemaking.

DNA analysis has shown that Marzemino is likely the offspring of Teroldego, and it shares genetic ties with Refosco dal Peduncolo Rosso, Lagrein, and Dureza. These links point to a shared lineage among alpine and northeastern Italian varieties. The grape is known simply as Marzemino across regions, though minor biotypes exist. It is planted mainly in Trentino, particularly in Vallagarina, as well as parts of Veneto and Lombardia. Outside of Italy, it is extremely rare. While historically confused with other local red grapes, its varietal identity is now clearly defined.

Marzemino is a mid to late ripening grape that requires careful site selection and vineyard management. It prefers well drained soils and benefits from hillside plantings with good exposure. The vine is prone to fungal diseases, especially powdery mildew and botrytis, and must be closely monitored during the growing season. It produces moderate yields and can struggle with uneven ripening if not managed properly. In favourable conditions, it gives wines with lively acidity, moderate alcohol, and aromatic complexity. Older vineyards and lower yields are essential for achieving depth and concentration.

Traditionally, Marzemino was made as a light, aromatic red, often in large wooden casks without much intervention. Modern approaches vary, with many producers fermenting in stainless steel to preserve freshness and fruit purity. Maceration times are generally short to avoid extracting excessive tannin or bitterness. Some wines are aged briefly in neutral oak or concrete to add texture. A few producers experiment with partial carbonic maceration to enhance floral character. There is also a tradition of making Marzemino Passito, a sweet red wine from dried grapes, particularly in parts of Lombardia.

Marzemino typically produces light to medium bodied red wines with moderate alcohol, bright acidity, and soft tannins. The wines are deeply coloured with aromas of violet, black cherry, sour plum, and black pepper. On the palate, they are often juicy and fresh, with a slight bitterness or herbal lift on the finish. The best examples show elegance and finesse rather than power. While most are intended for early drinking, some structured versions from old vines or low yielding sites can improve for several years. Sweet passito styles offer richness, dried fruit character, and a touch of oxidative spice.

Marzemino is being revalued by producers in Trentino and northeastern Italy who see it as a link to local heritage and alpine terroir. Efforts are underway to reduce yields, manage disease pressure organically, and explore the grape’s potential in both varietal wines and blends. As interest grows in lighter, fresher red wines with aromatic lift, Marzemino is being positioned as an Italian alternative to grapes like Gamay or Schiava. Although still relatively obscure, it has a loyal following and plays an important role in the broader rediscovery of northern Italy’s indigenous varieties.

Cantina d’Isera and Cavit produce benchmark examples of Trentino Marzemino with freshness, violet perfume, and soft structure. Vivallis and Endrizzi also craft clean, expressive versions that highlight the grape’s juiciness and early drinkability. For a more concentrated and structured style, look to the single vineyard wines of Eugenio Rosi, who takes a low intervention approach and emphasises site expression. Sweet Marzemino Passito wines can be found from producers in the Colli Mantovani DOC, offering a rich and unusual take on the variety. These wines reflect the full stylistic potential of Marzemino and its enduring place in alpine viticulture.