Giuseppe Quintarelli
Rosso del Bepi 2016
| Denomination | IGT Veneto |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 55% Corvina, 30% Rondinella, 15% Cabernet Sauvignon |
| Aging | Aged for eight years in large wooden barrels and in bottle. |
- Identity: Still red wine Veneto IGT, vintage 2016, 15.5% vol
- Grape variety: Composed of 55% Corvina, 30% Rondinella, 15% Cabernet Sauvignon
- Method: Drying in a fruit loft on racks and crates, pressing at the end of January
- Vinification: 20 days maceration, slow fermentation for 45 days with indigenous yeasts
- Ageing and taste: 8 years between large barrels and bottle, silky tannins and persistent finish
Description
What kind of wine it is
Quintarelli Rosso del Bepi is a still red wine that expresses the authentic winemaking vocation of Veneto. This captivating blend combines Corvina, Rondinella and Cabernet Sauvignon grapes, outlining a broad and defined sensory profile. In the glass, it displays a deep dark ruby red colour, introducing an intense and complex bouquet. On the palate, it reveals a full body, supported by silky tannins that lend a pleasant softness to every sip. The tasting concludes with a long persistence, offering a rewarding and well-structured tasting experience.
Where it comes from
The roots of this red wine lie in the renowned lands of Valpolicella. The Quintarelli vineyards stretch across the hills of Negrar, situated at an altitude of around three hundred and fifty metres above sea level. This specific geographical position, combined with careful and sustainable agronomic management, gives Quintarelli Rosso del Bepi its unmistakable identity. The unique characteristics of the soil and microclimate define a solid structure, capable of evolving with elegance and precision over time.
How it is produced
The production process begins with a careful selection of the grape bunches, which are placed in the drying room for a slow natural withering on racks and wooden crates. After pressing and about twenty days of maceration, a prolonged spontaneous fermentation begins, conducted by indigenous yeasts. Maturation continues for eight years in large Slavonian oak barrels, concluding with the necessary final refinement. This meticulous oenological journey shapes a deep and complex wine, capable of clearly enhancing every single aromatic nuance.
History and Curiosities
The Rosso del Bepi 2016 embodies the excellence of the Quintarelli winery, active on the hills of Negrar since 1900. This prestigious wine is produced in years when the Amarone is downgraded, offering a purest expression of the Veneto terroir. The result of meticulous natural drying of the grapes and a slow fermentation with indigenous yeasts, it matures for eight years in large wooden barrels. The result is a wine with a majestic dark ruby colour that envelops the palate with silky tannins, delivering an unforgettable persistence, awarded 95 points by Vinous.
Awards
-
2016
95/100
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 Rosso del Bepi 2016 |
|---|---|
| Type | Red green still |
| Denomination | Veneto IGT |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 55% Corvina, 30% Rondinella, 15% Cabernet Sauvignon |
| Country | Italy |
| Region | Veneto |
| Vendor | Giuseppe Quintarelli |
| Story | History and Curiosities The Rosso del Bepi 2016 embodies the excellence of the Quintarelli winery, active on the hills of Negrar since 1900. This prestigious wine is produced in years when the Amarone is downgraded, offering a purest expression of the Veneto terroir. The result of meticulous natural drying of the grapes and a slow fermentation with indigenous yeasts, it matures for eight years in large wooden barrels. The result is a wine with a majestic dark ruby colour that envelops the palate with silky tannins, delivering an unforgettable persistence, awarded 95 points by Vinous. |
| Origin | First hills of Negrar, Valpolicella, approx. 350 m a.s.l. |
| Yield per hectare | 8000 kg/ha |
| Fermentation | Approximately 45 days |
| Production technique | Appassimento (ripening of the grapes in the fruit loft in wooden crates and on racks), prolonged maceration, slow alcoholic fermentation with indigenous yeasts, long maturation in large oak barrels and ageing in bottle |
| Wine making | The selected grapes are brought to the drying room and left to rest in wooden crates and on racks; towards the end of January they are pressed. After about 20 days of maceration, alcoholic fermentation begins with indigenous yeasts, which is very slow and lasts about 45 days. Subsequently, the wine is racked and matures in medium to large Slavonian oak barrels for about 7–8 years, with further ageing in the bottle. |
| Aging | Aged for eight years in large wooden barrels and in bottle. |
| Allergens | Contains sulphites |