Beschreibung
Quintarelli Amarone della Valpolicella Classicois a still is a still red winewith an impenetrable ruby color and is classified as a with an impenetrable ruby color and is classified as a DOC. The vineyards are located in the . The vineyards are located in the geographical area of Valpolicella, in Veneto. The company is located on the hills of Negrar, where vineyards alternate with olive groves and cherry trees. It produces Amarone only in exceptional years, so much so that it is unanimously considered a collector’s item. Rich in flavor, sensual, and opulent, it is a benchmark for other Amarones. To blend this precious , in Veneto. The company is located on the hills of Negrar, where vineyards alternate with olive groves and cherry trees. It produces Amarone only in exceptional years, so much so that it is unanimously considered a collector’s item. Rich in flavor, sensual, and opulent, it is a benchmark for other Amarones. To blend this precious Amarone della Valpolicella Classico, the Quintarelli winery uses primarily , the Quintarelli winery uses primarily Corvinagrapes, combined with grapes, combined with Rondinellawith varying percentages of with varying percentages of Cabernet Sauvignon, Croatina, Nebbiolo, and Sangiovese. The grapes are carefully selected during the harvest, which takes place from mid-September to early October. Once picked, the grapes are laid out on racks and placed in wooden crates to dry naturally. Noble rot appears between late November and early December. Fermentation by indigenous yeasts is characterized by its slow pace, taking about 45 days. Soft pressing takes place in February, followed by two months of maceration. After racking, the wine ages for seven years in medium-large Slavonian oak barrels, where further alcoholic fermentations take place, resulting in the Amarone Quintarelli, known for its extraordinary complexity.. The grapes are carefully selected during the harvest, which takes place from mid-September to early October. Once picked, the grapes are laid out on racks and placed in wooden crates to dry naturally. Noble rot appears between late November and early December. Fermentation by indigenous yeasts is characterized by its slow pace, taking about 45 days. Soft pressing takes place in February, followed by two months of maceration. After racking, the wine ages for seven years in medium-large Slavonian oak barrels, where further alcoholic fermentations take place, resulting in the Amarone Quintarelli, known for its extraordinary complexity.
