Viviani

The vineyards of the Vivianis' Valpolicella climb rather sharply up the steep hill leading to the village of Mazzano di Negrar. Claudio Viviani and his father Paolo, as well as generations of Vivianis before them, have spent many challenging hours planting, pruning and toiling in their vineyards, the highest in the valley nestled in the hills 1600 feet above the valley floor. Their collective experience, family traditions, Claudio's innovative and compelling enthusiasm, and their particular attention to details both in the vineyards and in the cellar, have brought forth a rare selection of delicious red wines for our enjoyment. The rich intensity of the contents of the Vivianis' reds are noticeable at the first tasting. This vineyard produces the Romanee Conti of Amarone. The brightness of color, the depth, the ethereal vinous fragrances, the subtle yet definable aromas and flavors of red fruits, raisins, spices and nobile tannins are all perfectly orchestrated into a satiny lush finish. Once you have experienced one of the Vivianis' wonderful reds you will know the pleasure of the delicious fruits of their vineyards as well as a masterful winemaking family.
Viviani Website: http://www.cantinaviviani.com/

Viviani Wines of the Valpolicella




Valpolicella Classico
This wine is vinified from Corvina, Corvinone and Rondinella grapes. After destemming, the grapes are crushed and undergo a normal red wine fermentation; the wine is further aged in stainless steel for a period of six months. A warm, hearty, cheerful red, tending from a ruby color to garnet with age. This wine has delicate scent, reminiscent at times of bitter almonds, with a dry, velvety balanced taste. This is not your usual Valpolicella, liken this one more to the wines of Guigal or Domaine Tempier than to Bolla.


Valpolicella Classico Superiore (Ripasso)
The story behind RIPASSO Most of the time, "Valpolicella Classico" on the label spells a simple little wine, fresh and fruity and forgettable. But add "Superiore" and you've got another matter entirely. In this unusual traditional process, the wine maker puts some of the previous autumn's Valpolicella into the just-emptied barrels used to ferment Amarone, allowing the light young wine to absorb color and flavor from the leftover grapeskins and yeast lees in the barrel. This "re-passing" process converts an otherwise simple wine into something much more robust and memorable.The wine is then refermented for 8-20 days in March on the lees of the Amarone using the Ripasso method, Ripasso being the refermentation of the Valpolicella on the lees of the Amarone which has been crushed and fermented in February. The Amarone lees and skins contain 1-1.5% sugars and refermentation absorbs about 5% of Amarone. This gives the wine more alcohol and complexity while maintaining the integrity of the lighter body of Valpolicella. Most Valpolicella Classico Superiore wine is Ripasso due to the process (the name Ripasso having been trademarked by a few clever producers early on in the game) . Grapes Used: Corvina, Corvinone and Rondinella grapes


Amarone della Valpolicella
This wine is from Corvina, Corvinone and Rondinella grapes. After rack drying of the grapes and up to five years of barrel aging, the result of this is a superlative wine with a heady bouquet reminiscent of cherries, irises and roses. This wine has a great body that makes Amarone one of the most famous wines of the world.


Recioto della Valpolicella
Recioto refers to the "ear" of the grape bunch (on top) where the ripest grapes may be picked. The Recioto grapes are left to dry 3-4 months longer than Amarone, becoming very sweet and concentrated. The resulting wine retains plenty of raisins sweetness and the alcohol count exceeds 13 or 14%. The rich concentration of currant, plum and black cherry in the flavor make this an intriguing desert wine with tremendous complexity. This wine is final result of the process. Recioto is the Almondy-port-like dessert wine that is rare, rare,rare. Precious and Allocated it takes over three vines to make one bottle.