Viviani Valpolicella Classico
Claudio Viviani's entry red from the Mazzano hillside above Negrar: delicate bright ruby, red-berry and floral aromat...
€12-18 at retail
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.
Valpolicella Classico4.2/5 · €12-18
Campo Morar Valpolicella Classico Superiore4.6/5 · €25-38
Valpolicella Ripasso Classico Superiore4.3/5 · €18-28
Amarone della Valpolicella Classico4.7/5 · €55-85
Casa dei Bepi Amarone della Valpolicella Classico4.9/5 · €110-180
Recioto della Valpolicella Classico4.6/5 · €35-55
Claudio Viviani's entry red from the Mazzano hillside above Negrar: delicate bright ruby, red-berry and floral aromat...
€12-18 at retail
Dark, dense and brooding in colour, with cassis and blackberry over floral lift, then a full palate that shades into ...
€25-38 at retail
A medium-structured red that carries the aromatic signature of its older brother the Amarone with a lighter touch, th...
€18-28 at retail
Full-bodied, intense and elegant, holding the character of grapes picked at altitude: aromatic herbs and wild flowers...
€55-85 at retail
A luminous ruby Amarone whose nose runs from fleshy sour cherry and blackberry conserve through withered rose petals ...
€110-180 at retail
Deep violet in the glass, a generous bouquet of varied spice, ripe cherry, marasca and creme de cassis over toasted w...
€35-55 at retail
Campo Morar (meadow of mulberries) is Viviani's single-vineyard Amarone from the highest plots on the Mazzano ridge i...
€80-130 at retail
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