Viviani (Azienda Agricola Viviani)

The Viviani family has farmed in the hamlet of Mazzano within the Valpolicella Classico zone since 1936. For decades, the family sold their grapes and wine in bulk, as was common practice in the region. Claudio Viviani changed that trajectory in 1992 when he began bottling wines under the estate label, transforming a farming operation into one of the zone's respected small producers. The family has maintained a commitment to the classic native varieties of the area throughout its history.

• Estate founded 1936; bulk selling ended when Claudio Viviani launched bottling in 1992
• Located in Mazzano, a hamlet within the prized Valpolicella Classico zone
• Continuity in classic Valpolicella grape varieties maintained across generations
• Claudio Viviani remains the driving force behind the estate today

The estate covers 10 hectares situated at elevations between 345 and 450 meters above sea level, with south and southeast-facing exposures that maximize sunlight during the growing season. The soils are limestone-based with fossilized pink coral, a distinctive characteristic of this elevated part of the Valpolicella Classico zone. The microclimate benefits from sea breezes off Lake Garda, delivering fresh, dry air and low humidity. This combination of conditions is particularly well suited to the appassimento grape-drying process essential for Amarone production. Vineyards are trained using the French Guyot system and farmed without synthetic inputs, though the estate does not carry formal organic certification.

• Elevations of 345-450 meters with south and southeast-facing exposures
• Limestone soils with fossilized pink coral provide excellent drainage
• Lake Garda breezes create low humidity, ideal for natural appassimento drying
• French Guyot training system used throughout the vineyard

Viviani grows the four classic varieties of Valpolicella: Corvina Veronese, Rondinella, Corvinone, and Molinara. The primary blend for the estate wines is 70% Corvina Veronese and 30% Rondinella. For Amarone and Recioto, harvested grapes undergo appassimento, a natural drying process lasting 3-5 months, which concentrates sugars, flavors, and structure before fermentation. All grapes are harvested by hand using special crates to protect fruit integrity. Aging takes place in a combination of French oak barrels and large Slavonic oak casks, a dual-format approach that allows both refinement and the preservation of regional character.

• Core blend: 70% Corvina Veronese, 30% Rondinella
• Appassimento lasts 3-5 months under natural low-humidity conditions
• Manual harvesting with purpose-designed crates to preserve grape quality
• Aging in French oak barrels and large Slavonic oak casks

The estate produces four wine styles: Amarone della Valpolicella Classico, Valpolicella Classico, Valpolicella Classico Superiore Ripasso, and Recioto della Valpolicella Classico. Two wines have received tre bicchieri, the highest rating awarded by Italy's Gambero Rosso guide. The Amarone 'Casa dei Bepi' and the Valpolicella Classico Superiore 'Campo Morar' have both earned this recognition, placing Viviani among the top-rated small producers in the Classico zone. Total annual production is 6,600 cases, keeping the estate firmly in the artisan category.

• Amarone 'Casa dei Bepi' awarded tre bicchieri by Gambero Rosso
• 'Campo Morar' Valpolicella Classico Superiore also awarded tre bicchieri
• Four wine styles produced: Amarone, Valpolicella Classico, Ripasso, and Recioto
• Annual production capped at 6,600 cases