The actual product may vary from the images shown on the website.
Red wine dry
Tai neabejotinai žymiausias regiono "Valpolicella" vynas. Gaminamas iš 2 mėnesių vytintų vynuogių: Corvina, Corvinone, Rondinella. Fermentacija vyksta be kultūrinių mielių pagalbos. Vasario mėnesį vynas užpilamas ant Amaronės vyno vynuogių išspaudų, fermentacijai pratęsti. Brandinamas 6 metus didelėse Slavonijos ąžuolo statinėse.
Aromate dominuoja sirpios vyšnios, prieskoniai, juodieji pipirai, raudonosios slyvos. Skonis itin tolygus, gerai subalansuota rūgštis sukuria atsvarą vaisiškam vyno skoniui, švelnūs taninai. Itin ilgas vyšnias šokolade ir prieskonius menantis poskonis.
Teikti 18 - 20 °C temperatūros prie jautienos troškinio, jautienos žandų troškintų raudonąjame vyne, žvėrienos patiekalų.
Aromas of red cherries, restrained black pepper, graphite and flowers. Full-bodied with tingling acidity and warming alcohol. Firm, chalky yet ripe tannins that are just a bit tight at the end, otherwise a good, toasty finish. Exuberant fruit yet balanced overall by the structure. Drink or hold.
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.
