A powerful yet elegant Amarone from the eastern Negrar valley, made from sun-dried Corvina, Rondinella, and Molinara grapes. Aged 30 months in oak and a year in bottle, it reveals layered aromas of cherry, herbs, spice, and tobacco, with rich fig and cranberry on the palate. Balanced by fair acidity and refined tannins, its 17% ABV and subtle residual sugar give depth without excess. Only 9,000 bottles produced.

Decanter | D 92
Published: Nov 20, 2023
Drink: 2023-2028

The Mazzi brothers are based on the eastern flanks of the Negrar valley, where they farm seven hectares of vines. Their Punta di Villa, from a southwest-facing site at 250m, is aged for some 30 months in oak and a further year in bottle before release. A shy nose of cherry and herbs is followed by a full, rich and juicy palate with flavours of fig, cranberry and cherry, and fair acidity. The 6.2 g/l of residual sugar is not too obvious alongside the 17% alcohol content.
Closure: Cork
Alcohol: 17.00%
Body: Full
Oak: Oaked
Grapes: Corvina

Robertomazzi.it

Passion for wine making and a deep bond with the Valpolicella wine region come together to produce exceptional wines. The Mazzi farming company has a long tradition in producing high-quality wines that enhance the unique characteristics of the Valpolicella region.

Our Amarone della Valpolicella DOCG is an example of the excellence of this region, characterised by rich and complex flavours, a deep ruby colour with garnet highlights, and an elegant structure that appeals to all the senses. Amarone della Valpolicella DOCG Punta di Villa, Amarone della Valpolicella Classico DOCG Castel, and the Valpolicella Classico Superiore continue to impress with their distinctive features of authentic depth. Each bottle expresses the harmonious combination of traditional wine making techniques and a profound respect for the territory.

Denominazione: Amarone della Valpolicella DOCG 

The Amarone della Valpolicella DOCG Punta di Villa is moderately intense ruby red color with aromas of spices, dried flowers, tobacco and chocolate; these sensations return to the taste, slightly austere but elegant finish.

Production area: Negrar di Valpolicella

Grapes: Corvina, Rondinella and Molinara dried until January

Type of soil: Calcareous - Silt - Clayey

Altitude: 238 m a.s.l.

Winemaking and aging process: Fermentation with selected yeasts at a controlled temperature (24 ° C) takes place in a horizontal winemaker for about 20 days, followed by malolactic fermentation to lower the total acidity of the wine. The aging of the wine takes place in new barriques and second passage for about 24 months plus 12 in the bottle.

Withering: With natural method in well-ventilated rooms with periodic control of the health of the grapes and pressing according to the vintage in january.

Alcohol content: 16,5-17 % vol. depends on the vintage

Pairings: Game dishes, braised and stews and aged cheeses. Also great for meditation at the end of a meal.

Recommended serving temperature: 16/18 °C

Bottles produced per year: about 9.000