Amarone della Valpolicella from Azienda Agricola Giuseppe Quintarelli was born in Negrar, in the heart of the Valpolicella Classica, where the vineyards rest on hilly lands of volcanic and calcareous nature. The grapes, carefully selected at harvest time, are taken to the fruit-stand and immediately put to rest in wooden boxes and on racks; arranged in a suitable manner so that the drying can take place at its best and in a completely natural way. Wine that is able to rise and enjoy aging in bottles.
Grapes: 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet, Nebbiolo, Croatina and Sangiovese.
Date of harvest: from mid-September
Yield per hectare (grapes): 80 q. approximately of which 15% - 30% is selected to produce Recioto, Amarone or Rosso del Bepi
Color: garnet red rather heavy
On the nose: intense aroma, with a delicate scent of bitter almonds with cherry aftertaste.
In the mouth: powerful, harmonious heat, long lasting, spicy, goudron. The grapes, carefully selected at the time of harvest, are taken to the fruit-stand and immediately put to rest in wooden boxes and on racks.
Vinification: It is important to dispose of the grapes at rest in an appropriate manner so that the drying can take place at its best and in a completely natural way. The first signs of noble rot appear at the end of November - beginning of December and develop more in the month of January. Towards the end of January the grapes are pressed and after about 20 days of maceration, the alcoholic fermentation starts with the indigenous yeasts. Fermentation takes place very slowly and lasts about 45 days. After which it goes down and the future Amarone is placed in medium-sized Slavonian oak barrels, where it matures for seven years. During this period other alcoholic fermentations take place which allow to obtain a dry wine of extraordinary structure and complexity.
Serving temperature: 18/20°C