Amarone della Valpolicella Quintarelli is among the most important amaroni in Valpolicella, a point of reference for the whole denomination.
Amarone Quintarelli is composed of 55% Corvina and Corvinone grapes, 30% Rondinella and 15% Cabernet, Nebbiolo, Croatina and Sangiovese.
The harvest begins from mid-September, when the grapes are selected with extreme care and then immediately put to rest in wooden boxes and placed on the racks in the appropriate way, a fundamental procedure for drying to take place in the best possible way. in a completely natural way. The first signs of noble rot appear at the end of November and the grapes are pressed towards the end of January. After about 20 days of maceration, alcoholic fermentation begins by indigenous yeasts for about 45 days.
The future Amarone della Valpolicella Quintarelli finally spends 7 years in medium-large Slavonian oak barrels and during this period other alcoholic fermentations take place which allow to obtain a dry wine of extraordinary structure and complexity.
Quintarelli Amarone is garnet red in color, an important wine that releases intense and delicate aromas of bitter almonds with a cherry aftertaste. On the palate it is powerful, warm, harmonious, spicy with a very long persistence.
