The Valpolicella Classico Superiore Quintarelli Giuseppe is a point of reference for the denomination. A prestigious red wine, with a complete taste. The first choice of every Valpolicella enthusiast.
This wine is produced with 55% Corvina and Corvinone grapes, 30% Rondinella, 15% Cabernet, Nebbiolo, Croatina and Sangiovese. The harvest begins in mid-September and the grapes are collected in wooden boxes and taken to the cellar to be pressed immediately. After about three or four days of maceration, the alcoholic fermentation begins which takes place by indigenous yeasts and lasts about seven - eight days.
After fermentation, the Valpolicella rests until April before being "repassed", a technique which allows the wine to acquire greater complexity and structure. Once the Amarone has been drawn off, its pomace is combined with the Valpolicella, giving rise to a second spontaneous alcoholic fermentation. Once the fermentations are complete, the Valpolicella Quintarelli is transferred to large Slavonian oak barrels for 6 years, where it completes its maturation.
The Valpolicella Classico Superiore Quintarelli Giuseppe has a beautiful ruby red color with garnet reflections, an intense wine, with spicy and fruity hints of black cherry. On the palate it is full-bodied, with fine and balanced tannins.
