Quintarelli's Valpolicella is not comparable to other Valpolicella's on the market. This wine is made with so much dedication, passion, attention and, above all, time that any comparison with other wines from the region is flawed. The grapes are gently pressed immediately after harvest. After 3 to 4 days, the must undergoes the first fermentation with indigenous yeasts. The wine develops very slowly and then undergoes alcoholic fermentation on the lees of the Amarone in February, the ripasso process. After a few days, the wine is transferred to large Slovenian oak barrels (“bottiâ€) to continue maturing here for around seven years. After bottling, the bottles remain in the cellars of the company for some time before being released on the market. The wine is a blend of 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, a minimal amount of Nebbiolo, Croatina and Sangiovese. The Valpolicella Classico Superiore shows delicate notes of small berries, Mediterranean herbs, dried sage and white pepper. On the palate, the wine is nuanced and elegant with a fine and highly polished feel. This is the pinnacle of Valpolicella from this legendary artisanal producer. Drinking from 2022 at the earliest, but can also be put away for another 10+ years (but that's a shame!!). The 2015 volume only became available at the end of 2022.
