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Wine Dharma

Roberto Mazzi winery

Olie trees and vines in Valpolicella.Wine tours in Valpolicella: Amarone tasting Olive trees and vines live together Roberto Mazzi Winery is a historic winery of Negrar, in the heart of Valpolicella, producing wines of great quality since 1958. Today at the helm of the winery we have Antonio and Stefano, very attentive to the care of the vineyard, which consists of 8 hectares, because if it is true that wine is made in the vineyard, this is even more true for Amarone and Recioto della Valpolicella. Two wines that you will find only here, sons of a terroir and unique conditions in the world.

Philosophy of Roberto Mazzi Winery

Making wine is an ancient matter: you need patience, skill and a deep bound with the land. You must learn to interpret the vintages and balance them with the drying process, choose the most appropriate aging to shape the mighty substance of these great wines without weighing it down with woody aromas, because the wines can evolve, become ethereal and full of flavors .

Style of Roberto Mazzi’s wines

The inside of the old cellar in Valpolicella. Amarone tasting at Roberto Mazzi The interior of the cellar will leave you stunned In the vineyard we have a careful selection of the best grapes, which are harvested by hand and placed on the famous arele for a few months, coming to lose 40% of the weight. The happy combination of factors such as passion, the care put into the work and some of the finest cru of all Valpolicella, results in an outstanding production.

The wine style is classic, elegant, played on austerity and balance that comes from a ground-based on silt, clay and limestone. Drunk now are great, but the aging potential is fabulous, at least 10-15 years, above all for the Amarone.

Why should you take a wine tour in Valpolicella to visit Roberto Mazzi winery?

The old mill in the vineyards. Holidays in Valpolicella. Villa and rooms renting You can find on old mill with a wine museum inside If you want to answer to the question: “What does Amarone wine taste like?” you should visit this winery. The cellar, with all the barrels lined up under the vaults, is a must visit place for every wine lover. The food and wine tour continues in the farm holidays, where you can enjoy the typical Veneto cuisine and a delicious braised beef meat cooked with Amarone, served with polenta.

If you want you can take some cooking classes and lessons or sleep among the vines of Valpolicella, there are also some lovely rooms: a little paradise.

Amarone della Valpolicella Classico, Punta Villa 2008

Tagliatelle with duck ragù. Which wine goes best? Amarone della Valpolicella! Amarone and tagliatelle with duck ragù Robe ruby to garnet. Dense, intriguing nose that is divided between plums and black cherries, surround by sweet spices, china, eucalyptus, after-eight, cola. Large and supple mouth, wide-ranging, which stretches clear, with layers of minerality going to weave to powerful, fine tannins. Earthy, long finish. Food pairings: wild boar stew, osso buco with risotto alla Milanese, lamb curry, Malaysian rendang.

Recioto della Valpolicella Classico DOC, Le Calcarole 2009

Chocolate Banana Bread with Cinnamon Butter. Which wine should we pair? Recioto! Chocolate Banana Bread with Cinnamon Butter and Recioto are great together A Recioto of great depth with a extraordinary bouquet. Cherry jam, dried violets, stewed plums, rhubarb, tamarind, anise, cocoa intermittently, all beautifully framed by sweet spices. If the nose is sumptuous, the mouth is sweet like a dream from the Thousand and One Nights, but lively, tense, with flavor and freshness to keep the vibrant wine of great elegance. Great aging potential and soft tannins for a stunning sweet wine from Valpolicella. Food pairings: chocolate cheesecake, aged cheese, blueberry pie, Mississippi mud pie.

Valpolicella Classico Superiore 2010 Vineyard Poiega

Tartare with egg. Which wine to match? A light, fresh Valpolicella is perfect! Tartare and a fresh Valpolicella are a great match! Shining ruby. It opens with a flurry of red fruit jam and preserved in alcohol, gently interspersed with pepper, rosemary, carob and minty nuances. The mouth is fresh, round, very meaty and graceful, with tannins that open gradually over a savory finish. A crafty Valpolicella to keep always in your cellar not for your son’s 18th birthday but great for everyday meal. Food pairings: Roast leg of lamb with garlic and rosemary, Pork vindaloo, peposo, Barbecued lamb ribs.

Valpolicella Classico Superiore 2011 Sanperetto

The nose is modulated onto fresh scents that fade slowly with violet petals, iris and cardamom. In the mouth the fruit is tonic, juicy and wraps around the palate leaving a pleasant sensation of saltiness. Good persistence with finish accompanied by firm tannins. Value for money wine. Food pairings: beef tenderloin with green peppercorn brandy sauce, roast turkey with chestnut stuffing,gnocchi with duck ragù.

Valpolicella Classico 2012

Spicy soy ramen. Which wine goes well with spicy Japanese food? Valpolicella! A salty and refreshing Valpolicella will help you with sushi and all the spicy Asian food Light ruby. Nose with slightly ethereal aromas of cherries, blackberries, violets and musky returns. The palate is lively and dynamic, with sharp acidity and good balance. A wine that can be enjoyed even in summer, slightly cooled. Food pairings: salami and cold cuts, tuna sushi, fish stew, New England clam chowder, pasta cacio e pepe.

If you want to buy Roberto Mazzi’s wines or book your Garda olive oil and Amarone tasting in one of the most ancient winery of the Valpolicella, contact Antonio.
e-mail: info@robertomazzi.it
Phone: 0457 502072
Web: www.robertomazzi.it
How to reach Roberto Mazzi Cellar: via Crosetta 8 Fraction San Peretto, 37024 Negrar, Verona, Italy
Planted hectares: 8
Produced bottles: 45000
Direct sale of wine, olive oil and wine tasting room and Bed and Breakfast for wine travelers.

Photo credits