If we talk about Amarone, the first thought is Giuseppe Quintarelli's Amarone della Valpolicella, a point of reference for the whole denomination.
Amarone Quintarelli is made up of 55% Corvina and Corvinone grapes, 30% Rondinella and 15% Cabernet, Nebbiolo, Croatina and Sangiovese.
The harvest begins in mid-September, when the grapes are selected with extreme care and then immediately put to rest in wooden boxes and arranged on racks, a fundamental procedure for drying to take place in the best possible way and completely natural. 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 with indigenous yeasts for about 45 days.
Finally, the wine spends 7 years in medium-large Slavonian oak barrels and during this period other alcoholic fermentations take place which make it possible to obtain a dry Amarone della Valpolicella wine of extraordinary structure and complexity.
Amarone Quintarelli is garnet red in colour, an important wine that releases intense aromas and delicate aromas of almonds with a cherry aftertaste. On the palate it is powerful, warm, harmonious, spicy with a very long persistence, a wonderful poem.
A meditation wine, to be savored drop by drop.
