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