Amarone della Valpolicella by Giuseppe Quintarelli is composed of 55% Corvina grapes, 30% Rondinella, and a 15% blend of Cabernet, Nebbiolo, Croatina, and Sangiovese. We are in Negran, on hills of volcanic and limestone origin. The harvest begins in mid-September. The grapes are carefully selected and slowly dried in traditional fruit-drying lofts until the desired weight loss and chemical composition are achieved. After almost three weeks of maceration, the alcoholic fermentation lasts for about 45 days at natural temperature (we are in the early months of the year, so the temperatures are very low; by regulation, the grapes dried to produce "Amarone della Valpolicella" wines cannot be vinified before December 1st). After malolactic fermentation, the wine ages in medium-small Slavonian oak barrels for 7 years.

AMARONE DELLA VALPOLICELLA CLASSICO QUINTARELLI: TASTING NOTES

Quintarelli's Amarone Classico displays a deep garnet red color in the glass. The nose is intense with aromas of cherry and plum in spirit, toasted almond, underbrush, balsamic notes of cinchona and rhubarb, dark spices; a nose in motion, to which you can return repeatedly. On the palate, it is full and velvety, full of flavor, fresh with present but well-integrated tannins. Pair it with stewed wild boar.