Giuseppe Quintarelli, Valpolicella Classico Superiore, Italy 2014
This illustrious estate produces some of the world's most sought after Valpolicella & Amarone. Located in Negrar, the heart of Valpolicella zone, the wines of Quintarelli lay quietly for seven years before they are released. 50% of grapes for the Valpolicella are pressed immediately after harvest, 50% are dried for 2 months. After 3-4 days of maceration, primary fermentation starts with indigenous yeasts. The wine is racked and then sits until February then racked onto the lees of the Amarone which starts a second alcoholic fermentation (this process is called ripasso). After this fermentation, the wine is racked into large Slavonian oak barrels for seven years. This wine is driven by a robe of plum, black cherry, wild herbs & mineral undertones.
Pairing: rustic stews, wild boar, venison
Grapes: Corvina, Corvinone, Rondinella
Soil: Limestone & Basalt
Viticulture: Sustainable, slow wine