Description:
Intense and dense garnet red color with orange reflections. Rich and very intense bouquet with notes of black cherry under spirits, sweet spices, berry jam, a hint of leather, cocoa and coffee. The palate is deep, very broad, robust, concentrated and impeccably elegant.
Grape varieties:
Corvina 55%, Corvinone 30%, Rondinella 15% – Amarone della Valpolicella DOC.
Production area:
Vallata di Negrar, in Veneto, in the province of Verona, with a total of 12 hectares of vines planted with the most important autochthonous grape varieties of the area, such as Corvina, Corvinone, Rondinella and Molinara.
Vinification:
After the manual harvest, the grapes are carefully selected and taken to the drying floor, where the long drying phase takes place, where the berries dry up, and noble fruit is developed. After drying, the grapes are gently pressed, and the must thus obtained undergoes a spontaneous alcoholic fermentation with maceration on the skins for about three weeks. The entire fermentation phase lasts 45 days and the wine is then transferred to large Slavic oak barrels for the very long aging process of 7 years.
Food pairing:
Goes well with blue cheese, mature cheese, game, braised red meat, mushroom risotto.
Serving temperature:
16-18°C.
Aging potential:
more than 20 years.
Bottle size:
750 ml – 75 cl – 0.75 lt.
Allergens:
wine may contain sulfites.
Producer:
Quintarelli vineyard
For years, the name Giuseppe Quintarelli has been an undisputed beacon on the Valpolicella scene, representing as only he is capable of the deepest and truest quintessence of a territory, which is now rightly recognized as one of the most prestigious Italian wine regions, in able to offer simply extraordinary wine, which others do not meet. In the Negrar Valley, in Veneto, in the province of Verona, there are a total of twelve hectares of vines, where the main indigenous varieties of the place meet, such as corvina, corvinone, rondinella and molinara, which each season gives rise to an average of around 50 thousand bottles a year .
Quintarelli produces Amarone Riserva in the very best vintages, by selecting the best developed grapes on the property’s oldest and best plots during the harvest in mid-September. The wine is made in approx. 55% Corvina/Corvinone, approx. 30% Rondinella and 15% Cabernet, Nebbiolo, Croatina and Sangiovese.
The drying takes place naturally in small wooden boxes and on mats, and already at the end of November and the beginning of December you can see the first signs of the development of noble rot (botrytis) on the grapes. This process continues into January, when the grapes are finally vinified. First, the grapes go through a cool maceration for 20 days and then a gentle pressing. The grapes’ own yeast cells start an alcoholic fermentation (45 days), and the wine is transferred to small (barriques) and medium barrels of Slavonian egg. The wine matures in min. 10 years and continues to ferment quite slowly, so that it finally achieves a good dryness before bottling.
Amarone Classico Riserva has a deep, ruby red color. Intense, aromatic nuances of almonds, cherries and flowers almost spill over into the scent and continue into the taste. The wine is a fantastic harmonious Amarone with lots of concentration and complexity but also with finesse and delicate nuances. The taste is structured and crisp, with velor, depth and delicious, mature tones of undergrowth, cedar and spices. One of the world’s best Amarone from one of the world’s best producers.
Azienda Agricola Quintarelli
Via Cerè 1
IT – 37024 Negroes (VR)
vini@giuseppequintarelli.it
