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.