Grapes are pressed immediately after harvest. After three to four days of maceration, primary fermentation starts with indigenous yeasts. The wine is racked and then sits until February. Then the wine is racked onto the lees of the Amarone which starts a second alcoholic fermentation (this process is called ripasso). After this fermentation, the wine is racked into large, Slavonian oak barrels for seven years.
55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Nebbiolo, Croatina, and Sangiovese. The late, great Maestro del Veneto, Giuseppe Quintarelli, succeeded in establishing his mythical and legendary estate during an amazing sixty-year career. All of the tradition, love, heart, and soul of crafting one of the world’s finest wines continue at the Quintarelli home and winery in the hills north of Verona. Giuseppe’s daughter Fiorenza, his son-in-law Giampaolo, and his grandsons Francesco and Lorenzo are all keeping a close watch over the family’s legacy.