Giuseppe Quintarelli 2014 Valpolicella Classico Superiore - In Bond Per Case of 6

There are many great producers of Valpolicella Superiore, but there is only one Quintarelli. The wine is dense and rich, but like all Quintarelli's wines, never heavy. The wine has tannic grip, beautiful acidity, concentration and ripeness, and everything comes together seamlessly showing the skill and passion of a master craftsman. There is fruit, particularly black cherries and plums, but the wine goes way beyond that - earthiness, forest scents, roses, prunes, cocoa powder, and minerals. Quite a profound wine that will pretty much live for ever in the cellar, if you can resist.

As soon as the grapes are picked, they are taken in wooden boxes to the winery to be pressed. After about three or four days maceration, the alcoholic fermentation takes place with indigenous yeasts. This process lasts between seven to eight days. Finally the racking and, after decanting two or three times the Valpolicella rests until the end of February. Then comes the moment of ripasso, which gives the wine more complexity, colour and structure. At this point comes the racking of the Amarone, and the Valpolicella is added to the pomace. A second alcoholic fermentation spontaneously starts at the end of which it is racked from the vat. The wine is transferred to medium – large Slavonian oak barrels where it remains for about seven years until maturation is reached.

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