The actual product may vary from the images shown on the website.
Raudonasis sausas
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 referred to as the "godfather of Amarone," and the farm named after him is hiding from prying eyes without making the phone or address public. There is no website either. But the reputation of wine speaks for itself. The family farm, which covers just 11 hectares of limestone and basalt soil, produces very little wine every year. As if bottles marked with hands, a pen, labels adorn the vineyards of the world’s most famous restaurants. It is a farm that cherishes the old traditions of Amarone production (because it was created by itself), drying the 'Corvina', 'Corvinone' and 'Rondinella' grapes for as long as 4 months. Amarone is produced only during a particularly good harvest year. If, after 8 years of maturing in barrels, the wine still does not meet the ultra-high requirements for Amarone, the wine is released as 'Rosso del Bepi', a simple red wine from the Veneto region, although the taste is far from simple. Amarone Riserva is also released in special years. Even the red winery named after Valpolicella's appeal is produced with special attention - the grapes are dried in wooden boxes for 2 months and only then the world's most famous Valpolicella wine is made. The winery is also distinguished by the fact that Cabernet Sauvignon, Cabernet Franc and Merlot grapes are also produced, making Primi Fiore and the famous Alzero wine. The winery still follows the traditions cherished by the late Giuseppe - in the tasting hall, wine is tasted during a non-sacral ceremony, where every drop of wine is cherished and spittoons are not used.
