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Mazzi Valpolicella Classico Superiore Sanperetto 2008

Other Red Wine from Valpolicella, Veneto, Italy
  • RP90
0% ABV
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0% ABV

Winemaker Notes

Ruby red with bouquet of cherries, violets and pepper. Full bodied taste, slightly acid with a slight bitter aftertaste due to the type of soil.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Mazzi's 2008 Valpolicella Classico Superiore Sanperetto is one of the finest Valpolicellas readers will find in this price range. Dark cherries, wild herbs, leather, licorice and pipe tobacco flow effortlessly from this rich, textured Valpolicella. The Sanperetto is a winner from Mazzi.
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Mazzi
Mazzi, Valpolicella, Veneto, Italy
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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.

Valpolicella

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Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.

The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.

Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.

Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.

Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.

Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.

Other Red Wine

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Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.

SKRIZI058_2008 Item# 110235