Quintarelli Rosso Del Bepi (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2016
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Country
Italy
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Region
Veneto
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Sub-Region
Valpolicella
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Grape
Cabernet SauvignonCorvinaCorvinoneOther red grapesRondinella
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Farming Method
OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More
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ABV
—
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Food Pairing
CheeseGameRed Meat
The late, great Giuseppe Quintarelli, succeeded in establishing his mythical and legendary estate during an amazing sixty-year career. Quintarelli’s wines express the tradition, love, heart, and soul of the terroir in the hills of Verona. Giuseppe’s daughter Fiorenza, his son-in-law Giampaolo, and his grandsons Francesco and Lorenzo are all keeping a close watch over the family’s legacy and to this day, Giuseppe Quintarelli remains one of the icons of Italy. The wines are released only when deemed ready, not a moment sooner.
The Quintarelli name is synonymous with traditional handcrafted wines that are very much a labour of love born of time, effort and patience. Giuseppe, fondly known as “Bepi” to those closest to him, was a perfectionist in every way. From the beautiful handwritten labels, to the best possible quality cork, to the exquisite wine in the bottles, the Quintarelli name is a stamp of authenticity and the ultimate indication of an artisanal, handmade, uncompromising wine of the highest quality.
Tasting Notes
Rosso del Bepi (named after Valpolicella founding father Giuseppe Quintarelli) is a ripe and intense wine. It shows aromas of tobacco, cherry liqueur, root beer and soy sauce. The palate is rich and concentrated with ripe red fruit, spice, tobacco, chewy tannins and a touch of hay on the long finish.
Method
The Rosso del Bepi is a blend of 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Cabernet Franc, Nebbiolo, Croatina and Sangiovese. This wine is essentially a declassified Amarone. The grapes are hand harvested and left to dry in wooden boxes or rush mats as in traditional Amarone production. The grapes are usually pressed at in January after the development of noble rot on the dried grapes and after a 20 maceration, alcoholic fermentation begins with indigenous yeasts. Fermentation lasts 45 days and the wine is then racked and aged in Slavonian oak barrels for 7 years.

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