Veneto IGT Alzero 2011 Giuseppe Quintarelli 75 cl

Description

History

The Giuseppe Quintarelli farm was born around the beginning of the 1900s thanks to Silvio Quintarelli, who together with his brothers began to cultivate the vineyards in Marano di Valpolicella. After the First World War, the company will move to the Negrar valley, in the locality of Cerè, where Silvio continues his agricultural activity. In the 1950s, Giuseppe, the youngest of Silvio’s sons, took over the helm of the company, continuing along the lines of his father, innovating the production techniques and planting new vineyards, while keeping all the historical traditions of the area intact. The years from 1950 to 1955 are very important for the company, as they begin to understand the potential of a wine destined to have great commercial success in the years to come, Amarone della Valpolicella. In the 1980s, on the wave of constant growth of the company and the brand, new vineyards were acquired and varieties such as Nebbiolo, Croatina, Cabernet Franc and Sauvignon began to be cultivated with surprising results. The extraordinary ability of this winery is to create products with great aging potential but also endowed with an extraordinary liveliness and freshness, thanks to an almost maniacal selection of the grapes and management of the withering process, and traditional winemaking techniques combined with innovation and the search for maximum quality.

Grapes used

Cabernet Sauvignon 40%

Cabernet Franc 40%

Merlot 20%

Production method

The grapes are selected both in the vineyard and upon arrival in the cellar on a sorting table and traditionally sent to the drying process, a very important process for making a top-quality wine. The grapes are stored in crates in ventilated rooms and left to dry for a few months, a period in which the grapes dehydrate leaving their percentage of sugar almost intact, also being affected in many cases by noble rot. At the end of the withering process, the grapes are pressed and, after a long maceration, a slow fermentation at low temperature induced by indigenous yeasts is started. After this period the wine is aged for 60 months in Slavonian and French oak barrels and then bottled.

Alcohol content

16.5%

Tasting notes

Dark and very intense garnet red colour. On the nose, an explosion of aromas: notes of cooked fruit, sour cherries in alcohol, cherry and sour cherry jam, blackberry jam, red fruits and blueberries, dried violets, peppermint, minerality, black pepper, sweet tobacco, sandalwood, cinnamon, vanilla, toasted almonds, melted butter, hints of ether, licorice and dark cocoa. There are also hints of botrytis cinerea. The aromas follow one another in a complex harmony and in a very fine, very elegant way. In the mouth it is powerful, warm, enveloping and sumptuous, masterfully fresh and long, with round tannins and a freshness of disarming liveliness. An experience.

Possible combinations

Is it really important what we pair with such a wine? Capable of becoming the protagonist of a special evening with special people, to be consumed for the best occasions and to celebrate an important achievement. The combination is very good with robust dishes based on red meat or game, or with platters of very mature cheeses with intense flavors.