Viviani ★ 4.7
Claudio Viviani farms at Mazzano above Negrar on calcareous medium-textured soils, using the altitude and low humidity of the site for the appassimento that feeds his Recioto and Amarone.
Claudio Viviani farms at Mazzano above Negrar on calcareous medium-textured soils, using the altitude and low humidity of the site for the appassimento that feeds his Recioto and Amarone.
Claudio Viviani's cellar high at Mazzano above Negrar, where the Casa dei Bepi Amarone is bottled only in vintages the family judges worth it.
Odilla and Renza Peretti cook at 500 metres above Negrar on the Mazzano road, with Thomas building a cellar of local, national and low-intervention bottles.
Visit the vineyards and winery of Corte Borghetti and taste 5 wines in the 17th-century barrel cellar, with cold cuts and cheeses from Lessinia, extra virgin olive oil...
Embark on an immersive experience in Valpolicella and discover the history, art, vineyards and excellent contemporary wines on a tour of Tenuta Santa Maria owned by Gi...
A "well-rounded" tasting of Valpolicella wines: 5 wines that will give you an overview of our production and introduce you to the particularities of the typical varieties