Giuseppe Quintarelli
Valpolicella Classico Superiore 2018
| Denomination | DOC Valpolicella Classico Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Molinara, Rondinella |
| Aging | 6 years in large Slavonian oak barrels |
- Name and vintage: Valpolicella DOC Classico Superiore, vintage 2018
- Grape variety and origin: Corvina, Molinara and Rondinella from the hills of Negrar at 350m
- Vinification: hand-picked, gentle pressing, 2 months maceration with indigenous yeasts
- Ageing: 6 years in large Slavonian oak barrels to provide structure and balance
- Awards and cellaring: 96/100 Wine Spectator; ageing potential 10-15 years
Description
What kind of wine is it
Valpolicella Classico Superiore by Quintarelli is a still red wine that expresses the authenticity of the Veronese territory. This blend is created from the union of Corvina, Molinara and Rondinella grapes. In the glass, it displays a garnet colour, while on the nose it offers notes of morello cherry, ripe raspberry, wood smoke and graphite. On the palate, it is dry and medium-bodied, with hints of small red fruits, wild herbs and oak. The persistent minerality accompanies the tasting towards an elegant finish, ensuring excellent ageing potential.
Where does it come from
This wine originates from the first hills of Negrar, in the Valpolicella area, where the vineyards grow at around three hundred and fifty metres above sea level. The moderately continental climate benefits from the cool breezes coming from Lessinia, which are essential for mitigating night-time temperatures during the summer and encouraging a marked temperature range, crucial for the aromatic ripening of the grapes. The predominantly calcareous soil gives the wine a pronounced gustatory definition and a distinct territorial profile.
How is it produced
The production process begins with a manual harvest, during which the bunches are meticulously selected. After gentle pressing, the must undergoes maceration for about two months and spontaneous alcoholic fermentation with indigenous yeasts. Ageing lasts six years and takes place in large Slavonian oak barrels. This slow maturation in wood shapes the structure of the wine, integrating its flavours and ensuring a fascinating and lasting depth.
History and Curiosities
Originating from the hills of Negrar, at an altitude of 350 metres, this wine embodies the essence of Venetian tradition. The historic Giuseppe Quintarelli winery produces the Valpolicella Classico Superiore with an artisanal approach, involving six years of ageing in Slavonian oak barrels. Awarded 96 points by Wine Spectator, the 2018 vintage shines for its unmistakable classic and pure style that sets it apart from the typical Amarone character, able to enhance the natural elegance of the native Corvina, Molinara and Rondinella grape varieties with minimal intervention.
Awards
-
2018
96/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1900
- Bottles produced: 60.000
- Hectares: 10
| Name | Quintarelli Valpolicella Classico Superiore 2018 |
|---|---|
| Type | Red still |
| Denomination | Valpolicella DOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | Corvina, Molinara, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Giuseppe Quintarelli |
| Story | History and Curiosities Originating from the hills of Negrar, at an altitude of 350 metres, this wine embodies the essence of Venetian tradition. The historic Giuseppe Quintarelli winery produces the Valpolicella Classico Superiore with an artisanal approach, involving six years of ageing in Slavonian oak barrels. Awarded 96 points by Wine Spectator, the 2018 vintage shines for its unmistakable classic and pure style that sets it apart from the typical Amarone character, able to enhance the natural elegance of the native Corvina, Molinara and Rondinella grape varieties with minimal intervention. |
| Origin | First hills of Negrar (Valpolicella, Veneto, Italy) |
| Climate | Clima moderatamente continentale con venti freschi provenienti dalla Lessinia che rinfrescano le notti estive e favoriscono l’escursione termica |
| Soil composition | Predominantly calcareous |
| Fermentation | 7–8 days |
| Production technique | Manual harvesting; gentle pressing; maceration for about 2 months; spontaneous alcoholic fermentation with indigenous yeasts; ageing for 6 years in large Slavonian oak barrels. |
| Wine making | Manual harvest with careful selection of the bunches in small wooden crates; gentle pressing; maceration for about 2 months; spontaneous alcoholic fermentation with indigenous yeasts for 7–8 days; ageing for 6 years in large Slavonian oak barrels. |
| Aging | 6 years in large Slavonian oak barrels |
| Allergens | Contains sulphites |