“Claudio Viviani is one of the great Valpolicella growers. His wines are consistently high in quality, thanks to his hard work and sincere enthusiasm. . – Gambero Rosso
A family run affair since inception, Viviani wines are made with the utmost thought for tradition. At the helm, is the passionate and energetic Claudio and with his wife Sandra who handles the administration and export markets. It was 1992, when Claudio bottled his family’s wines instead of selling them bulk. In 20 years, they are among the leading producers from the Mazzano appellation. The wines are highly sought after by wine enthusiasts, served by the best restaurants worldwide and have received critical acclaim from wine journalists. A recipient of numerous “Tre Bicherri” (3 glasses) awards, their Amarone wines are a jewel amongst the World of Amarone – rich, sumptuous, opulent with elegance, freshness and sophistication.
The vineyards are located on the highest hillside hamlet of Mazzano – about 350 – 450M above the valley floor, a municipality of Negrar in the historic Valpolicella Classico zone. Claudio Viviani and the generations of Vivianis before them have spent many challenging hours planting, pruning and toiling in their vineyards. The area is well ventilated with low humidity favored for drying the grapes to produce Recioto and Amarone wines. Gambero Rosso has noted that Mazzano is an extremely fine wine territory and compares it to a “Premiere Cru” status as a hypothetical classification of Valpolicella.
All grapes are picked by hand from the 20 – 60 year old vines on the estate and carried to the drying the room where the “appassimento” process can begin. The best grapes are selected and laid to dry for up to 5 months (as the weather dictates) allowing the grapes to lose around 30% of their mass and to shrivel and raisin. After this, the grapes are gently pressed and passed to the fermentation chamber where fermentation is allowed to occur completely naturally without the additional of artificial yeasts. Fermentation occurs for around 40 days with the wine then being passed to a selection of French oak barrels from 350 litres in capacity to 2000 litres. Here the wine remains for between 30 – 40 months before it is bottled and finally ready for release.
The Viviani Family’s aim is to express the full potential of their property by employing sustainable viticultural practices by phasing out of synthetic treatments for the vines. Currently 10 hectares are farmed with an estimated annual wine production of 80,000 bottles. Three levels of Valpolicelle, 2 Amarone and a Recioto are produced.