Roberto Mazzi
Mazzi Valpolicella Classico Superiore Poiega 2020
| Denomination | Valpolicella DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 65% Corvina, 25% Rondinella, 5% Corvinone, 5% Molinara |
| Aging | The aging of the wine is done in barriques for 18 months plus 6 for the refinement in bottle. |
Awards
-
2020
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1950
- Oenologist: Paolo Caciorgna
- Bottles produced: 50.000
- Hectares: 8
In 1960, Roberto Mazzi finished his studies in Agriculture and immediately began the work of wine bottling at his family company, which has been producing since the early 1900s. The first step was the distinction of wines based on the hills of origin: Calcarole, Castel, Poiega and Villa, all with excellent exposure. Originally, the winery was called Sanperetto, named after the village where the headquarters are located.
The property had been inherited from the mother Gesuina Dall 'Ora (1899-1982), a descendant of a family known for being the millers of a secular settlement in Valpolicella. In 1800, when grapevine cultivation became more widespread, the great-aunt Angelina Dall'Ora (1866-1926) decided to abandon the old milling business to embark on a new challenge: the vinification of grapes. A brave choice in a spirit of true entrepreneurship, especially difficult for a woman in those days. It involved knowing how to listen to and grasp market changes, starting to make wine vintage after vintage, using the different properties of the family.
Acting on the decision made, Angelina Dall'Ora enrolled the youngest nephew Gaetano (1897-1965) in the Faculty of Agricultural Sciences at the University of Pisa, in order to stay updated on new techniques in cultivating vineyards and winemaking. It is said in the family that the young student soon began to capitalize on the lessons learned: during the vineyard visits he often instructed the tenant farmers to do shorter pruning in the winter and green pruning in the summer, to slightly reduce yield and increase the quality of the final product. The wine was sold in bulk and was mainly destined for the wine market in Lombardy. The little that was bottled (especially the sweet Recioto) was reserved for the family (births, baptisms, weddings and other celebrations-) and for close customers.
Now, running the family winery - of more than seven hectares - is carried out by the brothers Stefano and Antonio, Roberto's sons, who produce Valpolicella Classico Superiore, Amarone and Recioto della Valpolicella Classico with great passion. Read more
| Name | Mazzi Valpolicella Classico Superiore Poiega 2020 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 65% Corvina, 25% Rondinella, 5% Corvinone, 5% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Roberto Mazzi |
| Origin | Negrar |
| Climate | Altitude: 204 m. a.s.l. Exposure: South-West. |
| Soil composition | Calcareous - loam - clayey. |
| Plants per hectare | 3200 (older), 4150 (newer) vines. |
| Yield per hectare | 8000 kg. |
| Wine making | The fermentation occurs with selected yeasts at controlled temperature (24°C.) in a inox vinegar with a slight daily break of the "vinegar hat" for about 7 days, then there's the malolactic fermentation to lower the total acidity of the wine. |
| Aging | The aging of the wine is done in barriques for 18 months plus 6 for the refinement in bottle. |
| Allergens | Contains sulphites |