Quintarelli Valpolicella Classico Superiore (750ml)
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
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.
This is an elegant and complex red offering layers of complexity on the nose and concentration on the palate. Pronounced floral aromas with fresh mint, ripe field berries, baking spices and tobacco on the nose. Vibrant fruit concentration, tart cherry, spice and savory herbal notes. Juicy red fruit and supple tannins with a pleasing minerality that follows through to the finish.
A blend of the three classic Valpolicella grapes; Corvina, Rondinella and Molinara. The grapes are hand harvested and and pressed immediately afterwards. A 3-4 day maceration and fermentation starts with indigenous yeasts. The wine is racked and then sits until February. The wine is then racked onto the lees of grapes used for Amarone which starts a second fermentation (the ripasso process). After this fermentation, the wine is racked into large Slavonian oak barrels to develop for seven years.