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Raudonasis sausas
Only in truly exceptional years an Amarone Riserva is produced. A careful selection of grapes during harvest and attention for the grape drying procces - so it can take place at its best and in a completely natural way. The first signs of noble rot starts to appear at the end of November - beginning of December and develop more in the month of January. Grapes are pressed at the end of January and after 20 days of maceration, slow alcoholic fermentation begins with indigenous yeasts and lasts about 45 days. Ages in medium-sized Slavonian oak barrels for 7 years. Other alcoholic fermentation takes places during ageing period creating a dry wine. Garnet red color. Intense aroma, with a delicate scent of bitter almonds with cherry aftertaste. Powerful, harmonious heat, long lasting, spicy, goudron.
Serve at 16-18 °C with red meat steaks, game dishes, ripe cheeses.
Only produced in select vintages when growing conditions are deemed exceptional, this is one of the most coveted bottles in Italian wine. The Quintarelli Giuseppe 2011 Amarone della Valpolicella Classico Riserva represents the last vintage seen by Bepi himself. Giuseppe Quintarelli died in January 2012 at age 84 following his struggle with Parkinson's disease. There's magic in this wine, and we raise a glass to the master of Negrar. It delivers elegant class and concentration, fruit freshness and the power (plus 16.5% alcohol) that comes with appassimento. It's an ethereal wine from a hot and dry vintage. There are many contradictions within the bottle, but it ultimately settles on a place of balance and beauty.
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.
