About this wine
Style
“A good Valpolicella has the soul of an Amarone,” in Giuseppe Quintarelli's words. Fuller and more powerful than most wines of its name, with freshness and structure, and able to age for more than twenty years.
Vinification
The grapes are picked in several passes. Part is fermented in the autumn as a dry wine; the rest is dried for about two months and pressed in winter. The two are joined in equal parts, macerated for three to four days and fermented for seven to eight, which raises the alcohol from about 12% to 15% — the estate's version of ripasso, never labelled as one.
Ageing
Years in large Slavonian oak casks — seven, according to the retailer, then six months in bottle.
Technical data
Alcohol: 15%.
