Quintarelli is synonymous with Valpolicella and the larger Veneto region. I can't think of another producer so intrinsically tied to their region in the minds of wine lovers quite like this maestro of Amarone.
The driving force behind Quintarelli's wines is a superhuman dose of patience. Kermit Lynch has imported these wines from the hillsides above Verona for over a decade. "Every release is a masterpiece, a testament to time, tradition, skill, and passion, the creations of a master artisan," he says. "You can't compare these wines to any other in the region, or anywhere else in the world." Powerful structure and dazzling complexity are the hallmarks of Veneto, and Quintarelli's wines transcend even the greatest expectations.
Quintarelli goes above and beyond, aging most of its wines for seven years or more in oak. Wild berry preserves, dusky florals, and rich spice notes are a common thread in these wines, but the extra care and aging give them a gear of finesse and grace that only Quintarelli knows how to access.
Ca' del Merlo is a single vineyard comprised of 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Cabernet Franc Nebbiolo, Croatina, and Sangiovese. A robust red that is an ideal introduction to Quintarelli. 
Rosso del Bepi is Quintarelli's de-classified Amarone della Valpolicella and is only produced in select vintages. Plantings are the typical 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Cabernet Franc, Nebbiolo, Croatina, and Sangiovese. The soil here is limestone and basalt. Grapes sit in wooden boxes or straw mats to dry. At the end of January, the grapes are finally pressed, and after 20 days of maceration, the alcoholic fermentation begins, lasting 45 days. The wine is racked into large Slavonian barrels, where alcoholic fermentation ultimately continues to produce dry wine.
Recioto della Valpolicella is capable of the longest aging of all Quintarelli's wines. Sourced from a selection of grapes from specific parcels destined for this unique style of wine. Recioto refers to the "ears" of the grape clusters, the upper shoulders of the bunches that get the most sunlight and are the most ripe. Upon harvest, grapes rest in wooden boxes or mats to concentrate sugars until January, when they are pressed. After 45-day maceration, the wine is moved to large Slavonian oak for five to six years. Residual sugar remains, and you have a wine with an otherworldly concentration level. Available in half-bottle and full-bottle format. It is the perfect way to finish your Italian feast alongside dessert or served alone.


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