Today, just like yesterday, the family tradition continues at the Azienda Agricola Quintarelli: the wines are left aging for a long period in order to obtain excellent products.
The winery is located in Cerè di Negrar, at the top of the Cà Paletta Mountain, on the east side of the Negrar Valley, near Verona, Italy. Silvio Quintarelli founded the winery in the last century when he started exporting and his wine became famous in all the United States. After the war, Giuseppe, the youngest of the children, took over the company, following the family tradition, yet renewing and specializing the vineyards keeping on the traditional method of winemaking.
The Amarone wine was created at that time. It is a fine wine made in full respect of a natural production, carefully choosing the vineyards and the most suitable vines. In the wine-tasting room, Giuseppe Quintarelli’s grandson Francesco showed us a 2006 Amarone, currently available on the market.
“Amarone is produced with local wines, – Corvina, Corvinone and Rondinella –, which are dried for four months, from September to January, but using only select grapes since not everyone likes the drying process. The wine is placed in steel containers until it is stabilized in order to eliminate the most significant part of the sediments, then it is transferred to large wooden containers holding about 30-50 hectoliters, where it is aged for eight long years. Amarone is not produced every year: the grapes are carefully selected and only in certain years they are adequate to produce this type of wine.”
“Among our wines”, Francesco continues, “there is also a dry white wine that has been produced since 1984 with five grapes: Garganega, Trebbiano, Chardonnay, Sauvignon and a local grape called “Saorin”, which means “flavorful”. This wine is not kept in wooden containers, only in steel, and is therefore characterized as being fresh and mineral, suitable to be enjoyed as an aperitif, or with appetizers or fish.”
“The ‘2011 Primofiore’ is the youngest red wine, which is produced with local grapes: about 50% Corvina and Corvinone, whereas the other 50% utilizes Cabernet Franc and Sauvignon grapes, which give it an herbaceous bouquet to the nose. The wine is kept in barrels for two years and is essentially a table wine.”
“The ‘2006 Valpolicella Classico Superiore’, along with the Amarone is the most representative wine of the company and its territory. It is made with local grapes: Corvina, Corvinone and Rondinella, of which only about half are dried on bamboo trellises and racks. This wine is kept aging for six years and is a lighter wine compared to the Amarone, yet with its own distinct character.”
“Then there is the ‘2005 Alzero’, which is a particular product, the fruit of experience acquired in the technique used to dry the grapes. The production began in 1983, thanks to the suggestion of an American importer to utilize French grapes such at Cabernet Franc, Cabernet Sauvignon and Merlot, using the same process as Amarone, drying them and leaving them in barrel for eight years. Alzero means “slope” in the local dialect, which refers to the steep part of the terrain and was the preferred wine of grandmother Franca, Giuseppe’s wife, to whom the 2005 vintage was dedicated.”
“Lastly, to conclude the range of products there is the ‘2004 Recioto’, the wine of the tradition: in fact, Amarone derives from Recioto, yet continuing in the fermentation. It is a sweet wine that, because of its fermentation time, distinguishes itself from the Amarone and permits maintaining a considerable amount of residual sugar. The drying process is obtained with the same technique as the Amarone, the only difference being that the refinement lasts here from five to six years.”
For more information:
Azienda Agricola Quintarelli Giuseppe
Via Cerè, 1, Negrar Verona
Phone +39 045 750 0016