One of the original founders of the large cooperative winery of Negrar, he is also reputed to have “invented” Amarone as a type of wine: finding in the cellars a cask which had fermented all of its residual sugar and consequently, rather than “sweet” like a Recioto, had become dry, he decided that it was “bitter”, or “amaro” in local parlance.
Several years later they began to bottle the wine as Recioto Amarone.
This is the important heritage which Roberto Mazzi has received; a student of agronomy himself, he made the major decision to ferment separately his various vineyard parcels, Calcarole, Castel, Poiega and Villa, and to bottle them separately as well.
This decision, along with the excellence of the wines, established the house as a leading force in the appellation, a reputation which has been consolidated with the arrival of consulting Paolo Caciorgna.
Working with Mazzi’s sons Stefano and Antonio, he has added a further refinement, a sweetness of aroma and flavor and a silkiness of texture, which make the wines textbook examples of what the Valpolicella can achieve.