Giuseppe Quintarelli
Amarone della Valpolicella Classico 2018
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 55% Corvina, 25% Rondinella, Cabernet Sauvignon, Croatina, Nebbiolo, Sangiovese |
| Aging | Matured for 7 years in medium-to-large Slavonian oak casks, with further alcoholic fermentations during ageing |
- Appellation & vintage: Amarone della Valpolicella Classico DOCG 2018, 16.5% ABV
- Grapes & origin: Corvina and Rondinella blend; Negrar hills, Valpolicella Classico, Veneto
- Natural drying: Grapes dried on racks and in wooden crates; noble rot late November–December
- Fermentation & ageing: 45-day slow ferment with indigenous yeasts; 7 years in Slavonian oak casks
- Style & service: Deep garnet, cherry and red fruit; tar-like finish; decant 1 hour, serve 18–20 °C
Description
What kind of wine is this
Amarone della Valpolicella Classico by Quintarelli is a structured, still red wine from the Veneto region with a controlled and guaranteed designation of origin, crafted from a blend of Corvina, Rondinella, Cabernet Sauvignon, Croatina, Nebbiolo and Sangiovese. The palate offers a warm profile, supported by silky, well-integrated tannins. Its depth reveals intense notes of red fruit and cherry, evolving into a persistent tar-like finish. This aromatic density is achieved through the natural drying of the grapes, ensuring maximum flavour concentration.
Where does it come from
The Quintarelli vineyards are situated on the hills of Negrar, at 350 metres above sea level within the Valpolicella Classico zone. The estate’s landscape naturally alternates vine rows with olive groves and cherry trees. Production occurs solely during favourable growing seasons, ensuring the harvest yields the concentration required to express the terroir’s potential. This meticulous selection makes the wine a highly sought-after benchmark for collectors.
How is it made
Following a meticulous harvest between September and October, the bunches rest on racks and in wooden crates, developing precious noble rot during the winter months. A slow, spontaneous fermentation triggered by indigenous yeasts lasts for approximately 45 days. By February, the must undergoes a gentle pressing and two months of maceration. Maturation then proceeds for seven years in medium and large Slavonian oak botti. During this extended period, further alcoholic fermentations occur, significantly broadening the wine’s final structure.
History and Curiosities
Established in 1900 in the hills of Negrar, the Giuseppe Quintarelli estate produces its legendary Amarone della Valpolicella Classico only during exceptional vintages. Universally revered as a benchmark for collectors, the 2018 edition achieves profound opulence through natural drying, encouraging noble rot. A slow 45-day fermentation precedes a seven-year maturation in Slavonian oak. This results in a beautifully complex masterpiece, honoured with 97 points from Vinous and the Tre Bicchieri award.
Awards
-
2018
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2018
97/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1900
- Bottles produced: 60.000
- Hectares: 10
| Name | Quintarelli Amarone della Valpolicella Classico 2018 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Grape varieties | 55% Corvina, 25% Rondinella, Cabernet Sauvignon, Croatina, Nebbiolo, Sangiovese |
| Country | Italy |
| Region | Veneto |
| Vendor | Giuseppe Quintarelli |
| Story | History and Curiosities Established in 1900 in the hills of Negrar, the Giuseppe Quintarelli estate produces its legendary Amarone della Valpolicella Classico only during exceptional vintages. Universally revered as a benchmark for collectors, the 2018 edition achieves profound opulence through natural drying, encouraging noble rot. A slow 45-day fermentation precedes a seven-year maturation in Slavonian oak. This results in a beautifully complex masterpiece, honoured with 97 points from Vinous and the Tre Bicchieri award. |
| Origin | Hills of Negrar, Valpolicella (Verona), Veneto, Italy |
| Harvest | From mid-September to early October |
| Fermentation | Approximately 45 days |
| Production technique | Natural drying of the grapes on racks and in wooden crates |
| Wine making | Selected harvest from mid-September to early October; natural drying of the grapes on racks and in wooden crates with noble rot appearing between late November and early December; slow spontaneous fermentation with indigenous yeasts for about 45 days; in February very gentle pressing followed by about two months’ maceration; racking and maturation for 7 years in medium-to-large Slavonian oak casks, with further alcoholic fermentations during ageing. |
| Aging | Matured for 7 years in medium-to-large Slavonian oak casks, with further alcoholic fermentations during ageing |
| Allergens | Contains sulphites |