A complete stunner, as suave and sophisticated as Valpolicella gets. As polished as this is, it still exhibits a wonderfully typical bite and
freshness. Delicious, juicy, pure morello cherry flavours, notes of strawberry and vanilla pod, long floral finish. Superb. A single vineyard
Classico Superiore aged in 50% new oak barriques. The Superiore is somewhere between Valpolicella and Amarone in style, made from
partially dried grapes, aired in the Vivianis windy storage house for one month (as opposed to three for Amarone).
The Vivianis are an artisanal winemaking couple who are passionate about wine, passionate about their region and partial to the odd fine Burgundy too. From their vineyards in the Mazzano zone of Valpolicella Classico with stunning vistas over the town of Negrar and its valley, they are making some of the most honest, pure and engaging Valpolicella there is. The vines are situated at around 450 metres above sea level. Great attention to detail is paid in the vineyard (pruning, green harvesting and hand selecting at harvest time), whilst in the winery extractions are very gentle and intervention is minimal. For Recioto, Valpolicella Superiore and Amarone the grapes are dried in very small amounts in tiny cases, this allows for the air in there windy out-building to dry the grapes very efficiently and helps prevent disease. Very labour intensive, their drying house is packed to the rafters with small cases, but the results are clearly worth the effort. It was in 1992 when Claudio Viviani started bottling the produce of the family's 14 ha after decades of his father selling in bulk. How far he has come, now Viviani is firmly among the leading lights of the appellation.
Now the largest wine-producing region in Italy, Veneto sits in the north-east of Italy stretching westward to Lake Garda and north to the Austrian border. Soave and Valpolicella are the regions two most important zones, but drastic enlargments of existing DOCs means that quality is not always assurred. Look for quality conscious growers such as Gini who use the single varietal Garganega rather than the other, permitted but somewhat neutral varieties.