2013 Valpolicella Classico Superiore "Poiega", Roberto Mazzi

This Valpolicella Classico Superiore “Poiega” shows the winery’s terroir and the Mazzi´s deft winemaking hand. As a winemaking family with over 100 years of experience, the Mazzi began growing grapes in the Valpolicella region in 1900. This experience has allowed them to create a fantastic benchmark of quality with their Valpolicella Classico Superiore. The grapes are dried for 30 days before pressing, fermentation in steel with temperature control for 7 days and daily pumping over of the must, aging in second and third use barriques for 18 months. Finishing in the bottle for 6 months. Intense ruby red color. Frank, intense and fine bouquet. Full, well balanced and persistent. Pair with roasts, game, and medium aged cheeses.

Availability: In stock

Roberto Mazzi



Roberto Mazzi - Veneto

Valpolicella Wine-growing Region

FROM: Italy > Veneto

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Estate Owned by: Roberto, Stefano and Antonio Mazzi | Winemaker: Paolo Caciorgna | Extension: 7 ha | Estate Founded: 1960 | Winery Production Total: 50,000 Bottles

Quick Links:
- View Roberto Mazzi Wines

Points of Distinction

  • Founded by an agronomist with a passionate organic bent
  • The Estate´s vineyards are positioned in the highest hills of Negrar endowing Mazzi's wines with rare balance and silky, rather than meaty texture

The estate has belonged to the Mazzi family since the beginning of the 1900s and it is located on the hills of Negrar, one of the five communes of the classical zone of Valpolicella. The vineyards stand on the hills of Calcarole, Castel, Poiega, Sanperetto and Villa all areas which are ideal for grape growing. The present owner, the agronomist Roberto Mazzi, started bottling single vineyard wines since the 1960s. The estate is now managed by Roberto's two sons, Antonio and Stefano, with the collaboration of the oenologist Paolo Caciorgna. Valpolicella Classico Superiore, Amarone and Recioto della Valpolicella Classico are made following tradition, but also with the use of modern technology.

Roberto Mazzi's winemaking

An agronomist with a passionate organic bent, Roberto Mazzi perpetuates the rigorous, labour intensive practices that made Amarone and Valpolicella world famous.

A first small crop – destined for Amarone – is harvested, the clusters placed in shallow wooden crates to be piled up in a cool, ventilated granary where they will be partially dry until crushing in January – the clusters hand selected, as they must be perfect to avoid rot as they dry. The second harvest is crushed immediately, and will become Valpolicella Superiore.
The practice of drying the grapes used in Amarone, (and in Mazzi’s case also used for his Valpolicella Superiore “Poiega”), naturally results in uncommon concentration, alcoholic and otherwise. However, there are risks in the procedure – aside from simple rot – for a wine may end up overly cloying, too heady and hot.

Mazzi’s wines are a happy exception. The Estate’s vineyards are positioned in the highest hills of Negrar. One of the five townships of Valpolicella’s classic appellation, Negrar has always been the focal producing point because its lean, calcareous soil yield the appellation’s most elegant wines. The added element of altitude endows Mazzi’s wines with rare balance and a silky, rather than meaty texture.
Mazzi’s Valpolicella Superiore “Poiega” may be considered as their Amarone’s younger brother: clusters are dried for 30-40 days before crushing, after which the wine is aged in oak for 18 months and rests in the bottle for 6 months before being released. The Valpolicella Superiore is a fruity, fresh, medium bodied red, extraordinarily fragrant and eminently drinkable upon release. Recioto “Le Calcarole” is a delightful dessert wine.


Additional Info

Additional Info


Valpolicella Classico Superiore D.O.C.


Italy > Veneto > Valpolicella > San Peretto di Negrar (VR)


Corvina Veronese, Corvinone, Rondinella, Molinara




Roberto Mazzi


Paolo Caciorgna


Still Red Wine, Full Bodied, Dry, 14.0% Alc.

Best to drink

Enjoyable now and for another 3 - 5 years

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