Giuseppe Quintarelli, often referred to as the "Maestro del Veneto," was renowned for his dedication to traditional winemaking methods and meticulous attention to detail. His estate, nestled in the hills of Valpolicella, has been producing some of Italy’s most esteemed wines for decades. The Amarone della Valpolicella Classico is one of his signature wines, embodying the richness and complexity that the region is celebrated for.

The 2017 vintage was characterised by hot and dry conditions, leading to particularly intense and structured wines. Quintarelli’s Amarone is crafted from a blend of traditional Valpolicella grape varieties, including Corvina, Corvinone, and Rondinella, along with others such as Cabernet, Nebbiolo, Croatina, and Sangiovese. The grapes are meticulously selected and undergo the traditional appassimento process, where they are dried until December to concentrate their sugars and flavours. After fermentation, the wine is aged for an extended period in Slavonian oak barrels, allowing it to develop its complex character.

Appearance: Deep, impenetrable ruby red with garnet reflections, showing both concentration and maturity. The wine exhibits a dense viscosity, with slow-moving tears clinging to the glass, suggesting a full-bodied structure and elevated alcohol content.

Aroma: The bouquet is intense and multifaceted, revealing layers of dark cherries, blackberries, and dried plums. These fruit notes are complemented by nuances of tobacco, leather, and sweet spices such as cinnamon and clove. Hints of dried herbs, balsamic undertones, and dark chocolate emerge with time, adding further depth and intrigue.

Taste: Full-bodied and velvety, offering a harmonious blend of ripe black fruits—blackberries, cassis, and dark cherries—balanced by vibrant acidity. Fine-grained tannins provide structure without overshadowing the luscious fruit core. Complex layers of flavour unfold, including notes of dark chocolate, liquorice, and a hint of minerality, leading to a multifaceted and evolving tasting experience.

Finish: Exceptionally long and persistent, with lingering impressions of dark fruit, sweet spices, and an earthy minerality. The wine’s balanced acidity and tannic structure leave a lasting impression of elegance and sophistication, making it both approachable now and ideal for extended aging.

Food Pairing:
Braised beef short ribs in a red wine reduction, where the wine’s acidity and tannic structure complement the meat’s succulence.
Wild mushroom risotto with aged Parmesan, as the wine’s earthy notes harmonise with the umami flavours of the mushrooms and the richness of the cheese.