The actual product may vary from the images shown on the website.
Red dry
Rimtas, subtilus vynas, turintis aiškų parašą ir ilgą brandinmo potencialą. Šį vyną Giuseppe sukūrė savo močiutės Francos garbei ir turi aiškų Quintarelli stilių. Saldūs tamsiai raudonų vaisių aromatai persipina su drėgnos miško žemės, trumų, prieskoninių žolelių natomis. Labai koncentruotas burnoje, galingas, elastingas, švelnių taninų. Vyno tankus kūnas ir didžiulis sudėtingumas kiekviename gurkšnyje atskleidžia gylį, skonių įvairovę ir puikų stilių.
Lėta maceracija ir alkoholinė fermentacija su vietinėmis mielėmis, trunko apie 70 dienų.Vynas 36 mėn. brandintas prancūziško ąžuolo statinėse ( atskirai kiekvienos vynuogės vynai) ir sumaišius vynus jis dar 4 metus brandintas Slavoniško ąžuolo statinėse.
Tiekti 18 - 20 °C prie žvėrienos troškinių, stipriai prieskoniais pagardintos jautienos, kietųjų sūrių.
Giuseppe Quintarelli is often called “The Godfather of Amarone” – the winery’s reputation is so strong that it has no website, and no publicly available address or phone number. The family estate, covering just 11 hectares of limestone and basalt soils, produces a very limited quantity of wine each year, with hand-written labels that grace the wine lists of the world’s most prestigious restaurants.
This is an estate that not only preserves the ancient traditions of Amarone production but, in many ways, created them. ‘Corvina’, ‘Corvinone’ and ‘Rondinella’ grapes are dried for as long as 4 months, and Amarone is made only in exceptional vintages. If, after 8 years of barrel aging, a wine does not meet the extraordinarily high standards for Amarone, it is released as “Rosso del Bepi” – a simpler Veneto red wine in classification, but far from simple in taste.
The estate also produces “Amarone Riserva” in only the most exceptional years. Even the Valpolicella DOC is made from grapes dried for about 2 months, making it one of the most celebrated Valpolicellas in the world. In addition to local varieties, Quintarelli uniquely dries ‘Cabernet Sauvignon’, ‘Cabernet Franc’ and ‘Merlot’ to create “Primi Fiore” and the legendary “Alzero”. The winery continues to uphold Giuseppe Quintarelli’s cherished traditions – tastings here are conducted almost as a sacred ceremony, and spittoons are not used, as every drop is treasured.
Giuseppe Quintarelli wines are distinguished by their concentration, aromatic depth, refined balance of sweetness and acidity, and exceptional longevity.
Red wine – intense and complex, with notes of dried fruit, cherries, spices, cocoa, tobacco, and herbs. Firm in structure, yet retaining a silky smoothness to the tannins.
Amarone della Valpolicella – the iconic wine, produced only in outstanding years, with unparalleled aromatic concentration and a long, lingering finish.
Special cuvée – “Amarone Riserva”, “Rosso del Bepi”, “Alzero”, and “Primi Fiore” – each offering a unique interpretation of style and exceptional aging potential.
All Quintarelli vineyards are located in Veneto, in the hilly areas of Valpolicella, where limestone and basalt soils, warm days, and cool evenings ensure slow, even ripening and an expressive aromatic profile.
Key grape sources:
Traditional local varieties: ‘Corvina’, ‘Corvinone’, ‘Rondinella’.
International varieties: ‘Cabernet Sauvignon’, ‘Cabernet Franc’, ‘Merlot’.
The wines undergo very long maturation – Amarone is typically aged in barrels for about 7–8 years, and Riserva even longer. Large Slavonian oak casks are used, allowing the wines to mature slowly while preserving elegance and complexity.
Quintarelli wines have enormous aging potential – the best examples can remain vibrant and impressive for 30 years or more. In their youth, they captivate with rich fruit and power, while over time they develop incomparable refinement.
