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Located in a 1917 farmhouse, in the heart of the Valpolicella Classica area, the Mizzon farm currently belongs to young Nicola Perusi, who’s taken over his grandfather’s company.
Its vineyards are found on small estates located in several areas between the valley of Marano di Valpolicella, and the plain of San Pietro in Cariano.
Soils are, therefore, very different, ranging from gravelled ones in the lower vineyards, to sandy ground in the foothills area and to clayey hills in Valgatara. Several natural techniques have been always applied in order to dramatically reduce the use of pesticides to keep grapes in good health while safeguarding their high quality. Herbicides were completely given up, thus favouring a more balanced environment in the vineyard. Furthermore, the regular defoliation and cleaning procedures allow natural drying and breathing among the grapes, thus reducing the risk of mould and significantly increasing the effectiveness of the cultivation techniques – the latter, using sulfur and copper, are as much natural as possible, that is to say, the vineyards are naturally managed, thoroughly respecting the microfauna and the territory.

The grapes for the production of Recioto and Amarone della Valpolicella are left to dry for four months, only with the help of fans and large open windows. The drying process takes place on the traditional “arele”: wood and cane racks, installed in the attic, thus saving a lot of energy.
In the basement of the farmhouse, there is the ageing area, or barrel cellar, where the wine rests for months or even years in French oak barrels and barriques.
The centuries-old plants of the company are entrusted to the care of Stefano Lorenzi, a SIA (Italian Society of Arboriculture) certified arborist and tree-climber SIA, and also a professional sommelier from the AIS (Italian Sommelier Association).

This post is also available in: Italiano (Italian)