"The Veneto probably produces more wine than any other region of Italy. Experience has led me to suspect that one unfortunate reason is the all too frequent practice of overcropping. Fine exceptions to this rule happily exist and, today, in Roberto Mazzi's Estate I believe I've found the integrity indispensable to fine winemaking. An agronomist with a passionate organic bent, Roberto Mazzi perpetuates the rigorous, labour intensive practices that made Amarone and Valpolicella world famous. A first small crop - destined for Amarone - is harvested, the clusters placed in shallow wooden crates to be piled up in a cool, ventilated granary where they will partially dry until crushing in January - the clusters hand selected, as they must be perfect to avoid rot as they dry. The second harvest is crushed immediately, and will become Valpolicella Superiore. The practice of drying the grapes used in Amarone, (and in Mazzi's case also used for his Valpolicella Superiore "Poiega"), naturally results in uncommon concentration, alcoholic and otherwise. However, there are risks in this procedure - aside from simple rot - for a wine may end up overly cloying, too heady and hot, easily one of the reasons for Amarone's overall decline in popularity. Mazzi's wines are a happy exception. The Estate's vineyards are positioned in the highest hills of Negrar. One of the five townships of Valpolicella's classic appellation, Negrar has always been the focal point of my research because its lean, calcareous soils yield the appellation's most elegant wines. The added element of altitude endows Mazzi's wines with rare balance and a silky, rather than meaty, texture. Mazzi's Valpolicella Superiore Poiega may be considered as their Amarone's younger brother: clusters are dried for 30-40 days before crushing, after which the wine is aged in oak for 18 months and rests in the bottle for 6 months before being released. The Valpolicella Superiore is a fruity, fresh, medium bodied red, extraordinarily fragrant and eminently drinkable upon release. Recioto Le Calcarole is a delightful dessert wine. These are all seductive wines whose appeal lies in elegance rather than clout - a style I've always been partial to."

The Mazzi farm has been in the family since the early 1900s and lies on the hills of Negrar, one of the five towns in the area of the classic Valpolicella. In the 60s, after finishing his agricultural studies, Roberto Mazzi started to bottle wine under the name of Sanperetto, already subdividing the production after the name of the vines.
The vineyards are located in an excellent position on the hills of Calcolare, Castel, Poiega, Sanperetto and Villa. The farm is now run personally by the sons Stefano and Antonio who combine tradition with innovation to produce Valpolicella Classico Superiore, Amarone and Recioto della Valpolicella Classico.

Stephen Tanzer's International Wine Cellar, Jul/Aug 06 : "2001 : 91 points. Deep ruby. Intense aromas of dark plum, cherry macerated in alcohol, violet, mushroom and mocha. Velvety-rich and smooth, with lavish, ripe dark fruit. A full-bodied, high-alcohol wine with a heady, tannic, long finish."