Native ‘Negraresi’, the Mazzi family can trace their history back to the early 1900s, & is descended from the local Dall’Ora family; their fine casa & mulino/mill date from the early 1800s, & the 8ha of vineyards were inherited directly from the Dall’Oras.
Roberto Mazzi began bottling their wines in 1958, & now his sons Stefano (nato ’65) & Antonio (’68) continue his legacy, with Stefano joining in 1987 & Antonio in 1990; Stefano is responsible primarily for the vineyards, having graduated as an Agricultural Engineer, while Antonio studied modern languages (English & German). The cantina is found on the eastern edge of the town of Negrar, just below the cru of San Peretto. Indeed, prior to renaming the cantina after the family in 1979, the winery was known simply as ‘Sanperetto’.
Their vineyards are centred round the Negrar crus of San Peretto, Poiega, Villa, Castel, & Calcarole (for the Recioto); they also now have some vineyards in Marano for the Valpolicella Classico. They take the ‘lotta integrata/lutte raisonee’ approach to working their vines, grassing over, using a ‘freisa’ to clear the area under the rows, cutting the grass & not using any anti-muffa chemicals. No irrigation is used.
Their vinification approach is quite technical, with the emphasis on fruit expression thanks to guyot-trellising, pre-ferment cold soaks & relatively short 10-20 day, roto-fermentations (since 2015) at controlled, lower temperatures using selected yeast to retain the freshness of their grapes (& to help achieve dryness): Corvina, Corvinone, Rondinella & also Molinara for acidity. The wines are aged mostly in barriques from Radoux, plus some 16HL botte grande made locally by Mastro Bottaio. Total sulphur levels at bottling are at circa 90mg/Litro.
Sadly Roberto Mazzi passed on in April 2020.