Superiore Monte Piazzo Anniversario Serego Alighieri
⏳ Drinking Window
2023 - 2030
🍽️ Food & Wine Pairings
Slow-cooked beef pot roast, rich pasta dishes with duck ragù, and aged cheeses such as Monte Veronese or Parmigiano-Reggiano.
✨ Technical Specifications
The historic Serego Alighieri estate boasts a legendary heritage dating back to 1353, when it was purchased by Pietro Alighieri, son of the supreme Italian poet Dante Alighieri. Managed in collaboration with Masi, this prestigious property produces the 'Monte Piazzo', a Valpolicella Classico Superiore of exceptional pedigree. Sourced from the south-facing slopes of the Monte Piazzo vineyard in the heart of Valpolicella, this wine is crafted from a traditional blend of Corvina, Rondinella, and Molinara. A portion of the grapes undergoes a brief 'appassimento' (drying process) to concentrate sugars and aromatics. Uniquely, the wine is aged in cherry wood casks—a signature Serego Alighieri tradition—before finishing in oak. This distinctive aging imparts a delicate cherry blossom aroma, soft tannins, and a rich, velvety texture to the classic dark cherry and plum profile.
🍾 About the Producer
Established in 1772 when the Boscaini family harvested their first vineyard plots in the Vaio dei Masi valley, Masi Agricola stands as a foundational pillar of modern Venetian viticulture. Anchored in the heart of Valpolicella Classica, the estate spans diverse microclimates and sedimentary limestone, marl, and volcanic soils across the Trevenezie, tempered by Lake Garda and alpine foothills. Masi revolutionized regional winemaking through the modern mastery of the ancient appassimento method—drying harvested bunches on traditional arelle bamboo racks—and pioneering the ripasso revival with their landmark 1964 Campofiorin. Governed by the Masi Technical Group and long stewarded by Sandro Boscaini, affectionately hailed as 'Mr. Amarone', the estate blends sustainability with exacting enology. Their benchmark expressions range from majestic, cru-designated Amarone della Valpolicella such as Costasera, Campolongo di Torbe, and Mazzano, to crisp Trevenezie whites like Masianco and vibrant sparkling wines, epitomizing classical Venetian refinement and textural depth.