Valpolicella Classico Superiore Poiega
Wine name:Valpolicella Classico Superiore Poiega
Appellation:VALPOLICELLA CLASSICO SUPERIORE DOC
Vineyard extension (hectares):2,5
Blend:70% Corvina and Corvinone 25% Rondinella 5% Molinara
Vineyard age (year of planting):Corvina and Corvinone 1960,1985,1990 Molinara 1960,1985,1990 Rondinella 1960,1985,1990
Soil Type:Calcarous, silt, clay
Altitude:204 meters above sea level
Colour:Intense ruby red
Nose:cherry and ripe plum notes
Flavour:Full in the mouth, well balanced and persistent
Serving temperature (°C):16-18
Match with:Roasts, game, medium aged cheeses
Average no. bottles/year:7,000
Grape yield per hectare tons:8.5
Vineyard density: 3,200 vines/hectare (old vines); 4,150 vines/hectare (new vines)
Vinification and ageing
The grapes are dried for 30-40 days before pressing, fermentation in steel with temperature control (24 degrees Celsius) for 7 days with daily punching down of the cap. Malolactic fermentation. The wine then matures for 18 months in french oak barriques. Finishing in the bottle for 6 months.
Address:Fraz. Sanperetto- Via Crosetta 8 37024 Negrar VR
Owner:Roberto, Stefano and Antonio Mazzi
Year of establishment:1960
Total annual production:50000
Total vineyard extension (hectares):6
Planted varietals and extension (hectares):0.14ha Cabernet sauvignon 4.9ha Corvina and Corvinone 0.35ha Molinara 0.07ha Nebbiolo 1.4ha Rondinella 0.14ha Sangiovese
Vine training system:
Cultivation method in the vineyard:grass is left on the aisles between the rows of vines
Type of viticulture:integrated/sustainable
Harvest period:the grapes to be dried are picked on the 20th of September, the others at the beginning of October
This estate is located on the hills of Negrar, one of the five municipalities of the historical area for the production of Valpolicella and Amarone wines within the province of Verona.
The Mazzi family has a long tradition in viticulture and wine making (wine was produced here since the early 1900s) and in 1960 Roberto Mazzi, a trained agronomist, started bottling the wines of the vineyards standing on the hills of Calcarole, Castel, Poiega and Villa. The estate was initially called “Sanperetto” after the district where the farmstead was built in the 1800s.
The two sons of Roberto, Antonio and Stefano, are now at the helm and continue the tradition of making excellent Valpolicella Classico, Amarone and Recioto della Valpolicella.
The vineyards extension is 7 hectares, all within the Negrar valley and within the Valpolicella Classica zone, and it is divided into five vineyards, which are among the best crus of the appellation. The exposure is south-west, and the grape varieties are the traditional ones: 70% of the vines are Corvina and Corvinone, 20% are Rondinella and 10% are Molinara. The vine training system is guyot and the age of the vines varies from 10 to 35 years. Natural viticulture has always been pursued and grass is left on the aisles between the rows of vines.
The wines of the Mazzi family reflect the best characteristics of this wonderful terroir, finesse and fruit are enhanced rather than structure, they are extremely pleasant and drinkable even after many years.
Since the end of the 1980s, Roberto together with his wife Fiorella, has been dedicating himself to cooking, a great passion of his. If you are in the Valpolicella stop at the family’s “eno-agriturismo” and experience a wonderful dinner, with a delightful family and with lovely wines!