Giuseppe Quintarelli
Quintarelli Cabernet Alzero 2013
Regular price
€331,00
List price:
Indicates the price of the product before the start of the promotion
Sale price
Lowest price:
Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Other years:
2016
Last 1 bottles remaining
| Denomination | Veneto IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 40% Cabernet Franc, 40% Cabernet Sauvignon, 20% Merlot |
| Aging | 30 months in French oak barrels (Limousin, Allier, Troncais), then for the next 30 months it is merged into a single mass in an oak barrel casks of medium size. During the various stages of maturation various alcoholic fermentation occurs. |
| Other years | 2016 |
Perfume
Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
2 hours
Producer
Giuseppe Quintarelli
From this winery
- Start up year: 1900
- Bottles produced: 35.000
- Hectares: 10
The company is located in the foothills of Negrar approximately 350 meters above sea level. The landscape is typical of Valpolicella with its vineyards, olive groves and cherry trees, an air almost of another era, a rurality that was in danger of being lost, but thanks to people like 'El Bepi' it has been preserved. His grandson Francesco said that the wines are still made the way his grandfather made them by ageing and maturing them slowly for eight years in large wooden barrels and in bottles.
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Pasta
Meat
Cheese
Matured cheese
Pork
| Name | Quintarelli Cabernet Alzero 2013 |
|---|---|
| Type | Red green still |
| Denomination | Veneto IGT |
| Vintage | 2013 |
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Grape varieties | 40% Cabernet Franc, 40% Cabernet Sauvignon, 20% Merlot |
| Country | Italy |
| Region | Veneto |
| Vendor | Giuseppe Quintarelli |
| Origin | Negrar (Verona). |
| Harvest | Between late August and early September. |
| Wine making | After the harvest, which occurs between late August and early September, the grapes, carefully selected, are brought into the loft and immediately put to rest in wooden boxes and on racks. Given the right time, the grapes dry fully. After crushing, carried out in late December, alcoholic fermentation is very slow with indigenous yeasts with 20 days of maceration. |
| Aging | 30 months in French oak barrels (Limousin, Allier, Troncais), then for the next 30 months it is merged into a single mass in an oak barrel casks of medium size. During the various stages of maturation various alcoholic fermentation occurs. |
| Allergens | Contains sulphites |
