Amarone QUINTARELLI 2007

Amarone QUINTARELLI 2007

The Estate

The estate is located in Cerè di Negrar, on Monte Cà Paletta, on the eastern slope of the Negrar valley.

The vineyards face west and the soil is calcareous basaltic.

The vineyard training system is Pergola Veronese for the old plantings and Guyot for the new ones.

The estate was founded at the beginning of the century by Silvio Quintarelli, who, together with his brothers, cultivated the vineyards in the Figàri area of Marano di Valpolicella as sharecroppers.

The wine produced was already being exported to the United States at that time, in 50-liter barrels, through the landowner.

After World War I, in 1924, the estate moved to the Negrar valley, in the Cerè area, where Silvio continued his work with the invaluable help of his sons and wife.

In the 1950s, Giuseppe, the youngest son, took over running the estate to continue his father’s tradition in the vineyard and cellar.

The vineyards were renewed and specialized, and the barrels and demand increased.

Over time the business grew larger, but this did not detract from the particular attention to traditional methods, which were rigorously maintained with constant love and dedication, together with his wife, daughters, and devoted collaborators.

From this experience a “method” was born that produces an Amarone of exceptional quality, discovered and appreciated by important connoisseurs.

Amarone is born from respect for nature in vineyard cultivation, from patient and scrupulous grape selection

In the 1980s, with the purchase of new vineyards, production was optimized and important variations were introduced in the choice of grapes and therefore production.

Amarone QUINTARELLI 2007

The grapes, selected with particular care at harvest, are brought to the drying room and immediately placed in wooden crates and on racks.

It is important to lay the grapes properly so that drying can take place in a completely natural way.

The first signs of noble rot appear at the end of November – beginning of December and develop further in January.

Towards the end of January the grapes are pressed and, after about 20 days of maceration, alcoholic fermentation begins

• Fermentation occurs very slowly and lasts about 45 days.

Amarone Riserva is produced only in the best vintages.