Italy, Veneto, Negrar
Grapes: 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet, Nebbiolo, Croatina and Sangiovese.
Color: medium intense ruby red with garnet reflections
Fragrance: spiced with undertones of cherry perfumes
Taste: austere with traditional definition, well balanced. The flavour is dry with pleasant bitter undertones.
As soon as the grapes are picked, they are taken in wooden boxes to the cellar to be pressed. After about three or four days of maceration, the alcoholic fermentation takes place through indigenous yeasts. This process lasts between seven to eight days. Finally the raking and, after decanting two or three times the Valpolicella reposes until the end of February. Then comes the moment of “ripasso”, which gives the wine more complexity, colour and structure. At this point comes the racking of the Amarone, and the Valpolicella is added to the marc. A second alcoholic fermentation spontaneously starts at the end of which it is racked from the vat. The product obtained is put in medium – large Slavonian oak barrels where it remains for about seven years until maturation is reached.
(AG=89) Quintarelli's 2005 Valpolicella Classico Superiore is laced with dried flowers, mint, dried cherries and anise. The fresh, cool growing season resulted in a bright, somewhat slender Valpolicella with lively acidity. At the same time, the flavors are a bit forward, suggesting, the 2005 needs to be enjoyed sooner rather than later.