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Attributes
Filling:
0,75 l Fl.Producer:
Azienda Agricola Giuseppe QuintarelliYear:
2017Appellation:
Amarone d. Valpolicella Cl. DOCGCategory:
Red wineRegion:
VenetoLand:
ItalyVariety:
Cuvée -
Complete description
Vintage Description:
Sour cherries, notes of rose, sweet spice and hints of cedar and mint. It’s deeply textural yet precise, with a polished and pure display of purple-tinged red fruit contrasted by zesty acids and a slight herbal twang. Undeniably elegant, with a slow-mounting structure that sneaks up on you through the finale. This gentle giant tapers off long and floral, only hinting at the depths that further cellaring will bring.wine:
wine title:
Amaronewine description:
The extraction and the supple, exotic nature of the wines from Quintarelli, the godfather of Amarone, are hard to believe, and perhaps even more so to describe. It must be experienced!country:
Italyregion:
VenetoProducer:
Azienda Agricola Giuseppe QuintarelliCategory:
Red wineWeincharakter:
intense & opulentappellation:
Amarone d. Valpolicella Cl. DOCGGlass:
BordeauxPremiumglass:
Bordeaux Grand CruIdeal serving temperature (°C), from:
16Ideal serving temperature (°C), up to:
18Ideal drinking maturity (years after harvest) from:
5Ideal drinking maturity (years after harvest) up to:
25food recommendation:
Pasta Arrabbiata, Braised beef in red wine sauce, Roast duck/goose breast - sweet condim., Roasted pluck (Liver, ...), Venison ragout and buttered spaetzle, Venison steak with sweet condiments, Roasted filet of beef steak, Red smear cheese, Blue cheeseyear:
2017Grape variety:
CuvéeRebsorte(n):
Corvina, Rondinella, Cabernet Sauvignon, Nebbiolo, Croatina, SangioveseGrape variety abbreviation:
CV, RON, CS, NE, CRO, SAvineyard:
Vineyards on the hills of Negrar, in Valpolicella, where the wine plats alternate with olive groves and cherry trees.Soil:
Calcareous-clayey, rich in skeleton.Ernte:
Only grapes that are perfectly ripe are picked and sorted by hand from mid-September to early October.Vinification:
The grapes were naturally dried in traditional "fruttaio" (well-ventilated drying rooms) for around 120 days to reduce water content and concentrate sugar. This procedure is called "Appassimento". The grapes were then mashed and gently fermented and macerated with local yeasts over a very long period of time.Ageing:
Aged for 72 months in medium-sized Slavonian oak barrels.Residual sugar:
dry
