Giuseppe Quintarelli
Cabernet Alzero 2017
| Denomination | IGT Veneto |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 40% Cabernet Franc, 40% Cabernet Sauvignon, 20% Merlot |
| Aging | Ageing: 30 months in French oak barriques (Limousin, Allier, Tronçais), followed by a further 30 months in a single medium-sized Slavonian oak cask. |
- Name and vintage: Veneto IGT 2017, still red wine by Giuseppe Quintarelli
- Grape blend: 40% Cabernet Franc, 40% Cabernet Sauvignon, 20% Merlot
- Technique: drying of the grapes in a fruit loft on crates and racks
- Ageing: 60 months in oak, first in French barriques then in Slavonian casks
- Serving and pairings: serve at 18-20°C, decant for 1 hour; ideal with truffle and game
Description
What kind of wine it is
Alzero by Quintarelli is an extraordinary structured red wine from Veneto, made from a blend of Cabernet Franc, Cabernet Sauvignon and Merlot grapes. Its aromatic profile is complex and deep, characterised by notes of dried fruit, cocoa and vanilla. On the palate, it is powerful and persistent, with hints of jam and very ripe fruit. Its impressive texture makes it ideal for pairing with refined dishes such as truffle pasta, stews, game and mature cheeses. It is recommended to decant it for at least an hour before serving.
Where it comes from
This wine originates from the hills of Negrar, at an altitude of about three hundred and fifty metres. The vineyards, facing west, grow on basaltic limestone soil, a key element for the structural complexity of the fruit. The management of the rows follows criteria of sustainability and respect for the environment. The name of the wine is a tribute to a small plot near the estate, once neglected and later enhanced. The unique microclimate of this area ensures the selected grapes have exceptional ageing potential.
How it is produced
Production begins with the harvest between late August and early September, followed by a rapid drying in the drying room, where the bunches rest in wooden crates and on racks. Pressing takes place at the end of December, followed by about twenty days of maceration, which introduces the slow fermentation carried out by indigenous yeasts, lasting about fifty days. The wine then matures for thirty months in various French oak barrels, finishing its ageing with a further thirty months in a Slavonian oak cask.
History and Curiosities
The Alzero IGT Veneto is a true masterpiece from the prestigious Giuseppe Quintarelli winery. It originates from a vineyard located on calcareous and basaltic soils in Negrar, once neglected and now a symbol of absolute excellence. The fine Cabernet and Merlot grapes, grown at an altitude of 350 metres, undergo meticulous drying in the fruit loft before a slow fermentation with indigenous yeasts. This red wine, awarded 97 points by Vinous, matures with a sixty-month ageing in French barriques and Slavonian oak.
Awards
-
2017
97/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
Over 25 years
Decanting time:
1 hour
- Start up year: 1900
- Bottles produced: 60.000
- Hectares: 10
| Name | Quintarelli Cabernet Alzero 2017 |
|---|---|
| Type | Red green still |
| Denomination | Veneto IGT |
| Vintage | 2017 |
| 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 |
| Story | History and Curiosities The Alzero IGT Veneto is a true masterpiece from the prestigious Giuseppe Quintarelli winery. It originates from a vineyard located on calcareous and basaltic soils in Negrar, once neglected and now a symbol of absolute excellence. The fine Cabernet and Merlot grapes, grown at an altitude of 350 metres, undergo meticulous drying in the fruit loft before a slow fermentation with indigenous yeasts. This red wine, awarded 97 points by Vinous, matures with a sixty-month ageing in French barriques and Slavonian oak. |
| Origin | Negrar (Verona) |
| Soil composition | Calcareous basaltic |
| Harvest | Between late August and early September |
| Fermentation | Approximately 50 days |
| Production technique | Drying of the grapes in a drying room (in wooden boxes and on racks) |
| Wine making | After the harvest, which takes place between the end of August and the beginning of September, the selected grapes are transferred to the drying room and left to rest in small wooden crates and on racks for rapid drying; pressing occurs at the end of December, followed by a slow alcoholic fermentation with indigenous yeasts after about 20 days of maceration, lasting approximately 50 days. |
| Aging | Ageing: 30 months in French oak barriques (Limousin, Allier, Tronçais), followed by a further 30 months in a single medium-sized Slavonian oak cask. |
| Allergens | Contains sulphites |