" Vinification and ageing: The grapes dry until February and lose over 50% of their weight, fermentation on the skins for 14 days in steel vats with temperature control, ageing in French oak barriques for 24 months.Cellaring in the bottle for 6 months
The Mazzi estate 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.
Although they are not certified organic, Mazzi practices organic agriculture. Copper and sulfur-based products are used to manage fungi. Integrated insect and disease control is followed, and while the need for insecticides is rare (and monitored through pheromone traps), only biological, bacterial-based products (that attack specific pests) are used. Only organic fertilizers are used. In certain areas natural cover crops (grass cover) are left between the rows of vines depending on the type of soil. In the other areas the soil is tilled. Low doses of SO2 are used to preserve the wines. " ~ Winery notes